A&M's Testing Notes:
Expand Collapsecheryl's Notes:
Expand2 slices of sandwich bread Ask a question about this ingredient
1 1/4 cup milk Ask a question about this ingredient
2 pounds ground lamb Ask a question about this ingredient
1 bunch parsley, finely chopped Ask a question about this ingredient
1 handful fresh mint, finely chopped Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
1 teaspoon cumin seeds, toasted and ground Ask a question about this ingredient
1 clove of garlic, minced to paste Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 cloves garlic, finely chopped Ask a question about this ingredient
1 very large tin of tomato sauce, I used 749 grams Ask a question about this ingredient
1 large heirloom tomato, finely diced Ask a question about this ingredient
1 tablespoon prepared harissa Ask a question about this ingredient
1 handful basil, chopped Ask a question about this ingredient
1 handful parsley, chopped Ask a question about this ingredient
Soak bread in milk for 10 to 12 minutes.
Ask a question about this stepMash into bready paste. Then add lamb and all other ingredients, mixing well.
Ask a question about this stepRoll mixture into very small bite sized meatballs.
Ask a question about this stepNow start the sauce. Heat olive oil and gently fry garlic in tall sauce pan over medium to low heat.
Ask a question about this stepAdd tomatoes (fresh and tined) and harrissa to garlic. Simmer for 25 -30 minutes.
Ask a question about this stepIn a grill pan or deep skillet quickly brown meatballs. You may need to make a couple of rounds to prevent over crowding. Do not fully cook meatballs, just give them a nice charred color.
Ask a question about this stepSpoon meatballs into simmering sauce an continue simmering for an additional 20 minutes.
Ask a question about this stepStir in herbs just before serving.
Ask a question about this stepMeatballs can be served over a nice bed of pilaff rice with a little greek yogurt and herby sweet slaw or better yet for lunch serve on split roll with melted provolone cheese and slaw.
Ask a question about this stepLove these flavors - your meatballs sound terrific!
Beef would work great too. Lamb does give it that "Moroccan lamby kick".
Thanks for input!
Love the seasonings...would need to sub with beef (not a lamb person), thanks for sharing!
Brette is the Editorial Assistant of Food52.
They are terrific. The kids kept asking for them until all leftovers were consumed too! That's a nice feeling.