I can't eat beef, find pork too fatty and turkey a bit bland alone for meatballs so I prefer ground lamb. It is better to use herbes de provence of this recipe as it matches the lamb better but you can use Italian seasoning if you can't find it. The measurements for the spices and breadcrumbs might not be 100% correct because I just do it by looks. Yields about 12 meatballs, 2 are in a serving.

Recipe Ingredients for Lamb meatballs in tomato sauce

500	g ground lamb
1	medium egg
1/3	cup bread crumbs
1	medium onion, finely diced
3	garlic cloves, finely diced
800	g of tomatoes
500	g of tomato puree
2	tbsp tomato puree or tomato paste, double concentrate
4	tbsp parmesan cheese, freshly grated
3	tbsp Italian seasoning or herbes de provence
2	tbsp dried parsley
2	tbsp oregano
2	tbsp basil
3	dash salt
2	dash ground black pepper
2	tsp extra virgin olive oil

Recipe Directions for Lamb meatballs in tomato sauce

1. In a large pot, heat olive oil and put in 2 garlic cloves and 2/3 of the onion on medium heat.
   
   
2. Add canned tomatoes and puree (both types) and turn to medium low heat.
   
   
3. Add 1 tbsp of herbes de provence, all of the basil and oregano and salt and pepper to taste.
   
   
4. Heat a large non-stick frying pan.
   
   
5. In a large bowl, combine ground lamb, bread crumbs, egg, parmesan cheese, 2 tbsp herbes de provence, all of the dried parsley, 1 dash of salt, and 1 dash of pepper.
   
   
6. Form lamb mixture into balls a bit bigger than golf balls.
   
   
7. Put meatballs into frying pan, and brown on all sides on medium high heat.
   
   
8. Put the browned meatballs into sauce and turn down to low.
   
   
9. Simmer for 1 1/2 hours to 2 hours, stirring about once every 10 minutes.
   
   
10. Serve on hot pasta.
    
    

Categories

Main Dish, American

Health Information

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin A High in vitamin B12 High in vitamin C High in zinc

Bad points High in cholesterol