| For the Spices | |
|---|---|
| 1 tsp | ground cumin seed |
| 1 tsp | ground ginger |
| ⅛ tsp | ground cayenne chili, optional |
| ¼ tsp | ground turmeric |
| 1 tsp | Harvest Spice, Sweet + Savory Blend |
| For the Meatballs | |
| 1 lb | (454g) ground lamb |
| ½ cup | (30g) panko breadcrumbs |
| ¼ cup | (37g) diced yellow onion |
| 1 | egg |
| 1 tbsp | chopped fresh mint |
| 1 tbsp | chopped fresh cilantro |
| 2 tsp | prepared spices |
| 1 tsp | salt |
| For the Sauce | |
| 1 cup | (150g) onion, diced |
| 3 cloves | garlic |
| 1 15oz can | (425g) tomato puree |
| ½ cup | (113g) chicken stock |
| 2 tbsp | tomato paste |
| 1 tsp | prepared spices |
| salt and pepper to taste | |
In a small bowl, prepare the spices by combining all the spice ingredients. Set aside.
In a medium bowl, thoroughly mix all the meatball ingredients and 2 tsp of the prepared spices. Form the meat mixture into small, ping-pong sized balls and set aside on a plate. Makes around 20 to 22 meatballs.
Heat a dutch oven, or tagine with diffuser, on medium heat. Add 2 tbsp of cooking oil to the pot and brown the meatballs. Remove from the pot and set aside.
Add the onions to the pot and sauté until softened, about 3 minutes. Add the chopped garlic and sauteé until fragrant, about 1 minute, then stir in the remaining prepared spice. Next, add the tomato paste and stir until it darkens, 1 minute. Stir in tomato pureé, chicken stock, the browned meatballs, and salt and pepper to taste. Cover pot with lid and let simmer for 20-30 minutes, or until the meatballs have cooked through.
Serve with your favorite rice or pita bread.
Store any leftover meatballs tightly covered in the refrigerator for 2 to 3 days.
The ground lamb can be substituted with ground beef or ground turkey. Depending on which protein you choose, the cooking times will vary. If using ground turkey, check for doneness around 20 minutes.
