Lamb Meatballs with Tomato Gravy and Chickpeas
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutesMy family and I love this recipe. I love it that the meatballs are all meat no bread crumbs or eggs. It’s just meat, rice and lots of wonderful spices. These meatballs are so good and the “tomato gravy” is amazing. The only thing I would add to the meatballs is some fresh herbs either cilantro or parsley. These were a hit. I served it with couscous and sautéed green beans. I also made homemade naan bread to soak up the flavorful gravy.
Ingredients
1 1/2 pounds ground lamb
1/2 cup arborio rice, rinsed and drained
2 teaspoons kosher salt
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup diced onion, DIVIDED into (2) half cup portions
3 cloves garlic, grated
3 Tablespoons fresh chopped cilantro
- Tomato Gravy
Extra Virgin Olive oil
1/2 cup diced onion
Kosher salt
Pinch of saffron crumbled and steeped in 1/4 warm water
1 heaping teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 cinnamon stick
1 (28oz) can diced tomatoes in their juice
1 cup chicken or beef broth
1 (28oz) can chickpeas: drained for an hour
1/2 cup fresh chopped cilantro or parsley
Directions
- Preheat oven to 350. In a large bowl, combine the lamb, raw rice, salt, cumin, coriander, cinnamon,1/2 cup onion, garlic, and chopped cilantro. Knead well.
- On a rimmed baking sheet, live with heavy duty foil. Drizzle olive oil over the foil and set aside. With wet hand or using gloves, roll each meatball about 1 oz in size and place on prepared baking sheet. Once all the meatballs are on the sheet, place in oven for 15 minutes.
- Turn the tap water to warm and fill a measuring cup 1/4. Add the crumbled saffron and allow to steep.
- Tomato Gravy: In a large saucepan or Dutch oven, heat the oil over medium heat. Once hot add the remaining 1/2 cup onions and sprinkle with Kosher salt. Cook stirring until softened and beginning to turn brown, about 8-10 minutes.
- Add the saffron and water, cumin, red pepper flakes, and cinnamon stick. Add the tomatoes and their juices. Raise heat to medium high and add broth. bring to a simmer. Taste and adjust seasoning, add more salt and red pepper flakes if needed. carefully, add the meatballs and heat to a gentle simmer. Cover and cook for 30 minutes. Periodically, spoon the sauce over the meatballs or gently turn them over in the sauce.
- Once the meatballs are done, in a skillet, heat 2 Tablespoons oil over medium high heat. Add the drained chickpeas and a sprinkle of salt. Add a splash of water and heat for 3 minutes. Sprinkle with chopped cilantro or parsley.
- Serve on warmed plates, 3-4 meatballs with the sauce and chickpeas and more fresh chopped cilantro or parsley.
