Spaghetti and Lamb Meatballs
Favorite recipe for Spaghetti and meatballs and easy to make. Modified from Fine Cooking #163 pg 22 by Ronne Day
Ingredients
- 24 oz jar of marinara sauce
- 14 oz can of fire roasted diced tomatoes or 2 jars total of marinara
- 1 lb ground lamb
- ½ cup plain breadcrumbs
- ½ cup onion or shallot finely chopped
- ½ cup Parmigianno-Reggiano finely grated
- 1½ Tbs garlic finely chopped
- 1 tsp fennel seeds coarsely ground
- ½ tsp dried oregano
- 1 large egg beaten
- Kosher salt and pepper
Instructions
- In a large sauté pan, combine the marinara and tomatoes. Bring the mixture to a low boil.
- In a large bowl combine the lamb, breadcrumbs, onion, cheese, garlic, fennel seeds, oregano, eggs, 1½ tsp, salt and 1 tsp pepper. Form into 1½-2 inch meatballs and gently drop into the sauce. Reduce to simmer, cover and cook for 20 minutes, turning halfway through.
- Serve with spaghetti noodles and top with parmesan cheese.
Notes
The original recipe used ground beef and added bacon ( 6 slices ) and 1 Tbs parsley in to the meat mixture. I add these if I have them available but just as good without 🙂
