My all-time favorite recipe from The Clothes Make The Girl: (if you do not have her cookbook Well Fed yet, GET IT.)
Prep 15 min. | Cook 1 hour | Serves 6-8 (about 36 meatballs)
Ingredients: Meatballs: 1/2 cup fresh parsley leaves, minced (about 2 tablespoons) 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon ground black pepper 2 pounds ground lamb
Sauce: 1 tablespoon coconut oil 2 medium onions, diced (about 2 cups) 2 garlic cloves, crushed (about 2 teaspoons) 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon ground black pepper 2 medium tomatoes, diced (about 2 cups) 1 1/2 cups water 2/3 cup tomato paste 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
Garnish: 1/4 cup roasted pistachios, chopped
Directions: 1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of cauliflower “couscous.”
Mobility WOD Episode 51: