Lamb Meatballs with Spicy Tomato Cream Sauce

"These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by flower7 photo by flower7
photo by flower7 photo by flower7
Ready In:
40mins
Ingredients:
15
Serves:
2-4
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ingredients

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directions

  • For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
  • Roll the mixture into 1" meatballs.
  • You should gat about 16 or so.
  • In a large skillet, over medium-high heat, heat olive oil.
  • Add meatballs and fry until browned on all sides.
  • While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
  • Remove meatballs from skillet, leaving drippings in the pan.
  • Set aside.
  • Reduce heat a little, and add the onion to the pan drippings and saute until softened.
  • Add more oil if needed.
  • Add the garlic and saute for 30 seconds.
  • Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
  • Cook for 1 minute, stirring constantly to combine.
  • Add 1 cup of the chicken broth to the skillet.
  • Stir well and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add half and half, and cook for 3 minutes, stirring well to blend.
  • Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
  • Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
  • Serve over rice.

Questions & Replies

  1. The lamb I buy comes in 1 lb. packages. If I double the meatball recipe, do I also need to double the sauce? If seems like there might be enough sauce without doubling it.
     
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Reviews

  1. I am so glad that I picked this recipe to make for the RSC contest because it is a real winner! I made this dish exactly as instructed and got perfect results and a wonderful meal for two with one serving left over. I actually made this recipe the day before and reheated it with outstanding results! The meat balls are so very tender and the sauce filled with flavor. However, it was very spicy (fine for us) and some people might want to cut down on the cayenne pepper just a bit. I know I will make this again, not only for my family, but as a great dish to serve to company. Congratulations on creating an excellent recipe.
     
  2. we really enjoyed this recipe. my husband kept raving about how buttery the lamb tasted and couldn't believe that the recipe didn't have butter in it. Unlike Geema, the sauce wasn't quite spicy enough for MY taste so i doubled all the spices. This made it spicy but not too much, my 18 month old ate it. We thought the meatballs would be delicious on a pita with some raita. We served it with rice as directed which was quite good. I also substituted milk for the 1/2 and 1/2 to cut down on the fat, i don't think it affected it much. Thanks for a great recipe!!
     
  3. These are just too good for words! We are trying to stay away from beef and this is an excellent choice! I doubled the recipe and served them over rice pilaf with a tzatziki style cucmber salad on the side. the meatballs were tender and flavorful and the sauce is just beyond description...tomatoey,creamy,spicey yet mellow, very comforting. I will be serving this often. Thanks Kelly for creating this scrumptious recipe!
     
  4. Wow, this recipe is fantastic! I immediately added this to my recipe notebook. I brought these to a party and everyone loved them. Only made a couple minor substitutions: substituted crushed canned tomatoes and used yogurt instead of half and half. Let the sauce cool a bit before adding the yogurt so it doesn't curdle. I served it with white rice. Thank you Kelly for this great recipe! Oh, one more thing: 1/2 lb of lamb is not enough. Quadruple the recipe because everyone will love it and you'll want the leftovers. 2lbs of lamb would serve about 4-5.
     
  5. These meatballs were delicious...but it's the sauce that's the real star of the show. You can cook anything in that and it would be great! I highly recommend this recipe!
     
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Tweaks

  1. I added a bit of fresh cilantro at the very end for garnish...mainly for color. It was delicious!
     
  2. Yum yum and another YUM!! Made a couple minor changes - only used about 1 1/4 tsp sugar and also 1/2 cup canned tomato puree instead of fresh tomato. Also used fat free half-n-half which worked great and reduced the fat level but not the richness! Wonderful delicious, spicy, creamy, rich dinner. I cooked my rice with some garam masala. Thanks soooo much for the recipe Kelly!!
     
  3. we really enjoyed this recipe. my husband kept raving about how buttery the lamb tasted and couldn't believe that the recipe didn't have butter in it. Unlike Geema, the sauce wasn't quite spicy enough for MY taste so i doubled all the spices. This made it spicy but not too much, my 18 month old ate it. We thought the meatballs would be delicious on a pita with some raita. We served it with rice as directed which was quite good. I also substituted milk for the 1/2 and 1/2 to cut down on the fat, i don't think it affected it much. Thanks for a great recipe!!
     

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