Citizen Coach Lamb Meatballs in Tomato Sauce This is a simple dish that is a crowd pleaser and is gluten and sugar free. The crackers and eggs make them tender. Serve the meatballs separately with a side salad or on a bed of sautéed spinach or roasted spaghetti squash. I eat these for a hearty breakfast and they also are a great picnic or as brown bag item. This is not a traditional Italian recipe per se but if you want to be a traditional Italian you will not put this on pasta. You may want to but resist. Enjoy! Tools • Large sauté pan • Mixing Bowl • Cutting board & knife (for onions) • Measuring spoons • Tongs Ingredients 1 lb ground lamb (grass fed preferably) 1 small onion or half medium onion chopped fine 2/3 3.5 oz package of brown rice crackers coarsely ground 2 medium eggs 1/2 tsp dried or fresh oregano 1/2 tsp cayenne pepper (optional) Salt and pepper to taste 1 jar of pre made tomato pasta sauce (preferably sugar free) 2 Tbsp of olive oil Instructions Sauté chopped onions with 1/3 of the olive oil for 5-10 minutes or until transparent. In a large mixing bowl (use gloves if you despise meat in your fingernails like me) add lamb, oregano, cayenne, rice crackers, salt, pepper, and onions. Mix thoroughly. Add eggs and mix again. Use the same sauté pan used for onions. Add the rest of olive oil and heat to medium high heat - do not let the oil smoke. As oil is heating form the lamb mixture into medium meatballs and add to the pan as you make them. Brown each side of the meatball moderately. Once this is done add the tomato sauce - it is your options to remove some of the lamb fat before. Reduce heat to medium/low. Cook until the meatballs are done - about 10 minutes finish cooking.
Posted on: Thu, 08 Jan 2015 05:50:49 +0000
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