The colder weather has me craving comfort foods like meat, roasted root vegetables, and mac 'n' cheese -- just about anything that makes me feel warm, happy, and satisfied inside.
Meatballs are the perfect fall-to-winter food because they're so simple to make and everyone always loves them. This recipe for Lamb Meatballs is an update on a classic -- substituting lean ground lamb for beef, and mint and smoked paprika for traditional seasonings.
I like these served with warm bread or naan and baked sweet potatoes. Or you can serve them inside a pita with a fresh green salad.
- 1 pound lean ground lamb
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 small onion, grated
- 1 clove garlic, minced
- 1/4 cup chopped fresh mint
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
- 1 onion, diced
- 1 clove garlic, diced
- 3 cups crushed tomatoes (San Marzano recommended)
- 1/4 dry red wine
- 1 teaspoon sugar
- Salt and pepper
- Fresh mint for garnish
Mix meatball ingredients in bowl. Form into meatballs about 1 inch to 1.5 inches in diameter. Brown on greased baking sheet about 15 minutes at 350, turning halfway through cooking time.
Meanwhile, saute onion and garlic in large oven-safe skillet until soft. Add wine and cook off alcohol (about 1-2 minutes). Add tomatoes and bring to slow boil. Season with sugar and salt and pepper. Slip in meatballs and finish in oven -- about 45 minutes at 350. Garnish with fresh mint.
Or, skip the stove-top steps altogether, and cook tomatoes/browned meatballs on low in Crock-Pot all day.
Image via naotakem/Flickr