an expansive culinary and lifestyle brand
MORACCAN LAMB MEATBALLS, TOMATO RAGU, TORN BASIL
For the Meatballs:
1 Lb. Ground Lamb1 Egg½ c. Breadcrumbs, Plain¼ c. Mint, Finely Chopped1 tsp. Cumin, Ground2 tsp. Garlic, Finely Chopped1 tsp. Oregano, Dried
For the Tomato Ragu:
3 c. Organic Tomato Sauce1 can Organic Peeled Whole Tomatoes, Coarsely Chopped1 Tbs. Garlic, chopped½ tsp. Red Chili Flakes3 Tbs. EVOTorn Basil (garnish)S&P to Taste
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.
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!
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.