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Categories:
onions lean ground lamb salt ground cinnamon ground allspice pine nuts vegetable oil tomatoes sugar garlic
Viewed: 68 - Published at: 7 years agoIngredients
- 2 medium onions
- 1 1/2 pounds lean ground lamb
- Salt and pepper
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2/3 cup pine nuts
- Vegetable oil
- 2 pounds tomatoes, peeled or not
- 2 teaspoons sugar
- 3 garlic cloves, crushed (optional)
Method
- Grate or finely chop the onions in the food processor, drain, and turn them into a bowl.
- Add the ground lamb with salt, pepper, cinnamon, and allspice, and work into a paste with your hands.
- Roll the paste into small walnut-size balls.
- Make a hole in each ball with your finger, stuff the cavity with a few pine nuts, and close the hole.
- Alternatively, and more easily, work the pine nuts into the meat paste, then roll it into balls.
- Put a little oil in a soup plate and roll the meatballs in it.
- Put them in a baking dish and bake in an oven preheated to 400F for 15 to 20 minutes, until their color changes.
- For the sauce, cut up the tomatoes and liquefy them in the food processor or blender.
- Add a little salt and pepper, the sugar, and garlic, if using, and pour over the meatballs.
- Bake them for another 35 minutes, turning the meatballs over once.
- Add the juice of 1 lemon and a good pinch of chili flakes to the sauce.
