Celebrity Chef Kai Chase | Moroccan Lamb Meatballs
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15 Dec Moroccan Lamb Meatballs

Moroccan Lamb Meatballs, Vine Ripened Tomato Ragu, Fresh Torn Basil and Roasted Garlic

 

MORACCAN LAMB MEATBALLS, TOMATO RAGU, TORN BASIL

For the Meatballs:

1 Lb. Ground Lamb

1 Egg

½ c. Breadcrumbs, Plain

¼ c. Mint, Finely Chopped

1 tsp. Cumin, Ground

2 tsp. Garlic, Finely Chopped

1 tsp. Oregano, Dried

 

For the Tomato Ragu:

3 c. Organic Tomato Sauce

1 can Organic Peeled Whole Tomatoes, Coarsely Chopped

1 Tbs. Garlic, chopped

½ tsp. Red Chili Flakes

3 Tbs. EVO

Torn Basil (garnish)

S&P to Taste

 

Method:

For the meatballs:

In a large mixing bowl add the lamb and chopped mint. Add the cumin, garlic, oregano, salt and breadcrumbs. In a smaller bowl, beat the egg and add to the lamb mixture. Work everything together with your hands and form 2” balls. Place the meatballs on a lined baking sheet. Cover with plastic wrap and refrigerate for 20-30 minutes. Preheat the oven to 350 degrees.

Remove the baking sheet with the meatballs from the fridge and place in the oven. Bake for approximately 15 minutes, until lightly browned.

 

For the Tomato Ragu:

In a large sautee pan add the EVO and garlic. Sautee for 1-2 minutes until fragrant but not browned. Be careful to not burn the garlic! Add the chopped whole tomatoes and cook with the garlic for 2-3 minutes. Add the organic tomato sauce and red chili flakes and simmer on low heat for 20 minutes.   Add the lamb meatballs to the simmering ragu and cook for another 20 minutes until the meatballs are no longer pink inside. If the ragu is too thick add a little water to thin and salt and pepper to taste. Add the torn basil. Enjoy over zucchini noodles, whole wheat pasta, with toasted crostini or as a small plate…Nibble style!

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Michelle Laidlaw
Laidthelaw@yahoo.com
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