Recipe courtesy of Kiano Moju
Recipe courtesy of Kiano Moju
Watch how to make this recipe.
Lamb Meatballs with Tomatoes and Chickpeas
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 816
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 179 mg
- Sodium
- 1214 mg
Meatballs are greatly underappreciated. Minced meat gives you the maximum surface area for seasoning, and when cooked right, meatballs are tender, juicy meat parcels. Simmered in an aromatic tomato sauce, these meatballs can be scooped up with fluffy flatbread or enjoyed with couscous, rice or even pasta.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 816
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 12 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 179 mg
- Sodium
- 1214 mg
Ingredients
Ginger Garlic Paste:
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Directions
Special equipment:
a mortar and pestle or a rolling pin- Thinly slice the onion. With a mortar and pestle or a rolling pin, crush the cumin seeds to release more of their flavor. Drain and rinse the chickpeas.
- Heat a wide frying pan over medium heat. Once hot, put the oil into the frying pan. Add the onion and cumin seeds and cook, stirring occasionally, until the onion has softened, 8 to 10 minutes.
- While the onion is cooking, prepare the meatball filling. In a large mixing bowl, place the lamb, breadcrumbs, milk, eggs, garam masala and 1 teaspoon salt. Roughly chop the cilantro (leaves and stems) and add to the bowl.
- Once the onion has softened, stir in the Garlic Ginger Paste and cook, stirring frequently, until fragrant, 1 to 2 minutes. Turn off the heat and divide the mixture, adding half to the meatball filling and the rest to a small bowl. Set aside the frying pan to use later.
- Line a large plate with plastic wrap. Lightly oil your hands and mix the meatball mixture until well combined. If needed, oil your hands again and shape the mixture into 18 meatballs, placing each ball on the prepared plate.
- Heat the frying pan on medium-high and splash in some oil. Add the meatballs, brown them on all sides, and cook through, about 10 minutes. Remove the meatballs from the pan and set aside on a plate.
- Lower the heat to medium and add the remaining browned aromatics. Add the diced tomatoes with their liquid, and the drained chickpeas, and season to taste with salt. Bring to a simmer. Add back in the meatballs and simmer over low heat for 10 minutes until ready to serve.
Ginger Garlic Paste:
- Leaving the skin on, chop the ginger into 1/2-inch pieces.
- Pulse the chopped ginger, garlic and salt in a food processor until smooth. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
