Lamb Meatballs with Tomatoes

Lamb Meatballs with Tomatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound group lamb

  • 1

    egg beaten

  • ½

    cup panko bread crumbs

  • 2

    tablespoons plain yogurt, plus more for serving

  • 1

    clove garlic, minced

  • 1

    teaspoon salt

  • ½

    teaspoon ground cumin

  • ½

    teaspoon fennel seed, crushed

  • ¼

    teaspoon freshly ground pepper

  • 2

    tablespoons butter

  • l can (10 ounces) diced tomatoes with green chilies

  • 2

    strips fresh orange peel, optional

Directions

Combine lamb, egg, panko, 2 tablespoons yogurt, garlic, salt, cumin, fennel and pepper in a bowl; mix well. Shape into balls, about 1 1/2 inches in diameter. Melt butter in a large skillet; add meatballs, brown on all sides, about 5 minutes. Remove with a slotted spoon to a plate; pour off pan drippings. Add the tomatoes with their juice to the pan; add the orange peel. Heat to a simmer over low heat. Add the meatballs; cover. Cook 10 minutes or until meat is no longer pink in the center. Serve meatballs over pilaf; drizzle each serving with extra yogurt.


Nutrition

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