Eosinophilic Esophagitis Friendly Classic Lamb Meatballs
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Learn more āIngredients
4 servings
For the meatballs
- 1 Ā½ lb ground lamb
- ā cup plain breadcrumbs
- Ā¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 cloves garlic, minced
- Ā¼ cup yellow onion, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā½ tsp smoked paprika
- Ā¼ tsp ground cinnamon
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, thinly sliced
- Ā½ tsp red pepper flakes
- Ā½ tsp dried oregano
- Ā½ tsp kosher salt
- 1 tbsp olive oil
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
- crusty bread or cooked pasta, for serving (optional)
Can be omittedcrusty bread
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 ā stop as soon as no streaks of breadcrumb paste remain; overmixing will tighten the meatballs.
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