Alpha Gal Friendly Classic Lamb Meatballs

Total time50 min

Prep time20 min

Cook time30 min

Alpha Gal Friendly Classic Lamb Meatballs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 ½ lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 large egg
3 cloves garlic, minced
¼ cup yellow onion, finely grated
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp ground cinnamon
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes
3 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ tsp dried oregano
½ tsp kosher salt
1 tbsp olive oil

For serving

fresh flat-leaf parsley, roughly chopped (optional)
crusty bread or cooked pasta, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
2
Add the ground lamb, egg, minced garlic, grated onion, parsley, cumin, coriander, smoked paprika, cinnamon, kosher salt, and black pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb paste remain; overmixing will tighten the meatballs.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!