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 Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More 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 Comments are closed.