Lamb Meatballs with Roasted Red Pepper Sauce
For the Meatballs
- 1 lb Ground Lamb
- 1/2 Of a Small Onion, Minced
- 3/4 tsp Salt
- 1/2 tsp Cumin
- 1/4 tsp Pepper
- 2 tbsp Minced Fresh Parsley
- 1 tsp Minced Fresh Mint (plus extra mint to garnish)
- 2 tbsp Almond Flour ((optional, omit if almond flour is not well tolerated))
- 1 tsp Olive Oil (for searing)
For the Sauce
- 2 cups Roasted Red Peppers
- 1 Garlic Clove (grated on a microplane)
- 2 tbsp Olive Oil
- 1/4 cup Water
- 1 pinch Salt and Pepper (to taste)
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Combine all ingredients for the meatballs except the olive oil in a large bowl. Gently mix together with your hands until uniform and then form into golf ball sized balls and flatten slightly so no longer round. Place meatballs on a plate or sheet tray until ready to cook.
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Prepare the red pepper sauce by pulsing the red peppers, garlic, olive oil, and salt and pepper in a food processor or blender until mostly smooth with a little texture. Add the water a few tablespoons at a time until you have a sauce that’s about as thick as a tomato sauce. Pour the pepper sauce into a 9 inch baking dish and set aside.
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Preheat the oven to 375 degrees and heat a large cast iron skillet over medium heat. Heat 1 teaspoon of olive oil in the skillet and begin to sear the meatballs until golden brown- about 3-4 minutes per side. You may have to work in batches to avoid crowding the pan. As the meatballs finish, transfer them to the baking dish with the red pepper sauce.
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When all of the meatballs are in the baking dish place it in the oven and bake for 30-35 minutes until the sauce is bubbly and the meatballs are cooked through with an internal temperature of 165.
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Remove from the oven and garnish with fresh mint.
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