Egg free, Gluten free, Lactose free,
- 2 cups ground lamb
- 1 small onion, grated
- 1 cup carrot, grated
- 1/2 teaspoon cumin, ground
- 1 teaspoon salt and 1/2 teaspoon ground pepper (approx)
- 2 tablespoons fresh mint, shredded, or 1 teaspoon dried
- 2 tablespoon olive oil
- 1 medium onion, diced
- 1 large garlic clove, minced
- 2 tablespoons tomato paste
- 4 cups canned whole tomatoes, strained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
To make the meatballs:
Preheat oven to 350°F.
Add the first 6 ingredients together in a large bowl.
Mix with your hands to combine and proceed to roll into tablespoon size balls.
Spray an oven tray with cooking spray and carefully place meatballs in the tray without touching it.
Place in the oven for 15 minutes then transfer to tomato sauce.
In a medium to large saucepan, heat oil over medium heat.
Add onions and saut’ for 1-2 minutes, followed by garlic.
After 2-3 minutes, add tomato paste, stir to combine and cook for 3-4 minutes. Once the tomato paste starts sticking to the bottom of pot, add diced tomatoes, oregano, salt and pepper.
Reduce heat to a simmer and cook for 15 minutes with the lid on.
When meatballs are ready to come out of the oven, add them to the sauce, along with the excess meat juices. Cook for a further 15-20 minutes on a medium-low heat, stirring occasionally with the lid off.
Serve in rolls or with polenta, rice, pasta etc
Adding the juice from the meatballs gives your sauce a much richer flavor.