With two cow elk and two antelope in the freezer, I must have forgotten that I had won a raffle back in August for a Nevada Lamb to be delivered sometime this December. Thankfully a lamb doesn’t take up that much space in the freezer.
Lamb meatballs in red sauce: coriander, cumin, cayenne pepper, oregano, garlic powder, salt, pepper and a pinch of cinnamon.
Servings: 12-14 meatballs
- 1lb minced lamb or lamb burger
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon kosher salt
- a pinch of cinnamon
- 2 tablespoons canola oil
- 14.5 oz canned diced tomatoes
- 4 tablespoons tomato paste
- 1 large shallot finely chopped
- 2 tablespoons butter
- 1 cup quinoa (cook as directed)
- Green onion diced (garnish)
- Grated Romano or Parmesan cheese
- In a bowl mix lamb burger with coriander, cumin, garlic powder, cayenne pepper, oregano, salt and cinnamon. Cover and marinate for 30 minutes in refrigerator. Remove from refrigerator and shape into small meatballs, roughly 2 inch diameter.
- Heat cast iron skillet over medium-high heat and add 2 tablespoons canola oil. Cook lamb meatballs on all sides until browned and cooked thoroughly. Remove from skillet and set aside.
- In same skillet add butter, shallots and saute until soft and translucent.
- In a blender, add diced tomatoes and tomato paste pulsing tomatoes briefly to remove chunks and create a smooth tomato sauce. Add tomato sauce to skillet. Gently place lamb meatballs into tomato sauce and cook over low heat until sauce thickens, about 15-20 minutes. (optional: Finish sauce with an extra tablespoon of butter.)
Serve lamb meatballs and red sauce over cooked quinoa, rice or noodles. Garnish with chopped green onion and freshly grated Romano or Parmesan cheese.