Low Iodine Classic Lamb Meatballs

Total time50 min

Prep time20 min

Cook time30 min

5.0

(25)

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Ingredients

4 servings

For the meatballs

1 ½ lb ground lamb
⅓ cup plain breadcrumbs
¼ cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
1 large egg
Chef's tip
For 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
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)

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.

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