Moroccan Lamb Meatballs with Tomato Sauce

Ingredients

• 1 lb Ground lamb
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Cinnamon
• 0.5 tsp Ginger
• 0.25 cup Fresh parsley
• 0.25 cup Breadcrumbs (gluten-free)
• 1 Egg
• 2 tbsp Olive oil
• 28 oz Canned diced tomatoes
• 2 tbsp Tomato paste
• 0.5 cup Chicken broth
• 1 cup Couscous

Instructions

1. 1In a large bowl, combine the 1 lb ground lamb, 0.5 medium onion (finely chopped), 2 cloves garlic (minced), 1 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp ginger, 0.25 cup fresh parsley (chopped), 0.25 cup breadcrumbs, and 1 egg. Mix everything together with your hands until just combined, being careful not to overmix.
2. 2Roll the lamb mixture into approximately 16-20 small meatballs, about 1 inch in diameter.
3. 3Heat 2 tbsp olive oil in a large 12-inch skillet over medium-high heat (400°F / 205°C). Carefully add the meatballs to the hot skillet in a single layer, working in batches if necessary to avoid crowding the pan. Brown the meatballs on all sides for about 5-7 minutes until they have a nice crust.
4. 4Remove the browned meatballs from the skillet and set them aside on a plate. Do not clean the skillet.
5. 5Add the 28 oz canned diced tomatoes, 2 tbsp tomato paste, and 0.5 cup chicken broth to the same skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer over medium heat (350°F / 175°C).
6. 6Carefully return the browned meatballs to the skillet with the simmering tomato sauce. Reduce the heat to low (275°F / 135°C), cover the skillet, and let the meatballs simmer gently for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
7. 7While the meatballs are simmering, prepare the 1 cup couscous according to the instructions on its packaging. Ensure it is fluffy and ready to serve.
8. 8Serve the Moroccan lamb meatballs and tomato sauce spooned over the prepared couscous.

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