We are very fond of lamb at our house, and I'm always eager to try a new recipe I run across. The other day there was this recipe in the New York Times. Today I made the lamb meatballs, and I can say they are delicious with the spiced tomato sauce. I followed the recipe exactly except I had no fresh mint leaves so I used chopped parsley instead to garnish.
|Meatballs ready to go under broiler to brown.|
|Browned meatballs resting in tomato sauce and ready for the oven.|
While the meatballs are baking, cook pasta, couscous or bulgur wheat to serve with the meatballs.
|Out of the oven.|
|Fully cooked bulgur wheat.|
|Lamb meatballs ready to eat.|
Go HERE for the recipe.