Written By Gary Hynes Edibles / Recipes Mar 3, 2015 Masala Lamb Meatballs SHARE VIA: Facebook Twitter PinterestOh yeah! Classic comfort food with a heated twist.A little spice and alotta big bold flavour. Sauce3 garlic cloves, chopped1 onion, chopped1 Tbsp grated fresh ginger¼ cup vegetable oil1 Tbsp cumin seeds28-oz can plum tomatoes1 Tbsp garam masala1 tsp turmeric1 tsp cayenne pepper1 tsp sea salt Meatballs2 green onions, chopped2 egg yolks1 slice white bread, crusts trimmed, torn into small pieces¼ cup table cream2 lbs ground lamb1 Tbsp each fennel seeds and ground cumin1 Tbsp ground cinnamonPinch of sea saltFresh mint (optional)Feta cheese (optional) In a food processor, whirl 3 garlic cloves, with 1 chopped onion and 1 Tbsp grated fresh ginger until well chopped and almost purred. Heat ¼ cup oil in Dutch oven set over medium heat. Add 1 Tbsp cumin seeds. Heat until they start to sizzle, then add onion mixture. Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning, if needed. This may take 8 to 10 min. Meanwhile, puree canned plum tomatoes with 1 Tbsp garam masala and 1 tsp each turmeric, cayenne and salt. Pour into pan with onions. Stir in 1 cup water. Simmer 20 minutes to blend flavours. If making ahead, cover and refrigerate up to 3 days or freeze up to 3 months. For the meatballs, in a food processor whirl 2 chopped greens onions with 2 egg yolks, 1 slice bread (torn into small pieces) and ¼ cup table cream until well pureed. Turn into a large bowl and add 2 lbs ground lamb, 1 Tbsp each fennel seeds, ground cumin and cinnamon. Add a pinch of salt too. Gently mix until blended, then shape into balls: aim for a chubby golf ball size. Makes about 18 to 20 meatballs. Space meatballs out on a baking sheet brushed with oil. Broil until browned, 6 to 8 minutes. Reduce heat to 375F. Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meatballs are cooked through, 10 to 15 minutes. Finish with fresh mint and crumbled feta, if you wish. Serve with bowls of soft polenta. Serves 4 to 6 SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Get Fresh / One ingredient May 18, 2017 Fiddleheads: Take a walk on the wild side GET FRESH With a particularly long and chilly winter behind us, and snow shovels safely stowed away, you might say we are starving for glimpses of ... Read More Good For You May 2, 2017 Grocery Finds Giveaway – Enter the Draw to Win Greetings my fellow wholesome food lovers. Welcome to another edition of Good-For-You Grocery Finds! I hope you had a wonderful, chocolate-filled ... Read More Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Comments are closed.