Customer Favorite Samples

Lamb Meatballs with Tomato Sauce

For the Meatballs

1 Lb. Sun-Raised Foods Ground Lamb

1/2 Cup Panko

1/4 Cup Heavy Cream

1 Large Egg

1 Small Onion (Finely Chopped—Use 1/2 for meatballs)

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Cayenne

1/2 Teaspoon Coriander

1 Teaspoon Cumin

Salt & Pepper to Taste

In a small bowl, mix together the cream and panko. Let sit while you add the lamb, egg, onion, and spices to a large bowl. Add the panko cream mixture and combine the mixture well. Shape the meat into balls that are a little larger than golf balls. Brown the meatballs on the stove—do not cook through.

For the Sauce

1 28 Ounce Can of San Marzano Whole Tomatoes

1/2 Small Onion (Reserved from meatballs)

1 Clove Garlic (or to taste)

Salt & Pepper to Taste

Crushed Red Pepper Flakes to Taste

In a large pot, cook the onions in a small amount of olive oil. Add the tomatoes and spices. Breakdown the tomatoes with a wooden spatula. Once meatballs are just browned, add to the sauce and simmer for 30 minutes until meatballs are cooked through.