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MOROCCAN LAMB MEATBALLS - Chef Kai Chase
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MOROCCAN LAMB MEATBALLS

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MOROCCAN LAMB MEATBALLS

MOROCCAN LAMB MEATBALLS

Chef Kai Chase
MORACCAN LAMB MEATBALLS, TOMATO RAGU, TORN BASIL
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Ingredients
  

Meatballs

  • 1 Lb. Ground Lamb
  • 1 Egg
  • ½ Breadcrumbs Plain
  • ¼ Mint Finely Chopped
  • 1 tsp. Cumin Chopped
  • 2 tsp. Garlic Finely Chopped
  • 1 tsp. Oregano Dried

Tomato Ragu

  • 3 Cups Organic Tomato Sauce
  • 1 Can Organic Peeled Whole Tomatoes Coarsely Chopped
  • 1 Tbs. Garlic Chopped
  • ½ tsp. Red Chili Flakes
  • 3 Tbs. EVO
  • Torn Basil (garnish)
  • Salt and Pepper To Taste

Instructions
 

Meatballs

  • In a large mixing bowl add the lamb and chopped mint. Add the cumin, garlic, oregano, salt and breadcrumbs.
  • In a smaller bowl, beat the egg and add to the lamb mixture. Work everything together with your hands and form 2” balls.
  • Place the meatballs on a lined baking sheet. Cover with plastic wrap and refrigerate for 20-30 minutes.
  • Preheat the oven to 350 degrees.
  • Remove the baking sheet with the meatballs from the fridge and place in the oven. Bake for approximately 15 minutes, until lightly browned.

Tomato Ragu

  • In a large sautee pan add the EVO and garlic. Sautee for 1-2 minutes until fragrant but not browned. Be careful to not burn the garlic!
  • Add the chopped whole tomatoes and cook with the garlic for 2-3 minutes.
  • Add the organic tomato sauce and red chili flakes and simmer on low heat for 20 minutes.  
  • Add the lamb meatballs to the simmering ragu and cook for another 20 minutes until the meatballs are no longer pink inside. If the ragu is too thick add a little water to thin and salt and pepper to taste.
  • Add the torn basil. Enjoy over zucchini noodles, whole wheat pasta, with toasted crostini or as a small plate…Nibble style!
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