Lunch: Lamb Meatballs in Tomato Sauce Recipe | MyRecipes

Recipe by Suzanne Williamson Pollak This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Lamb Meatballs in Tomato Sauce Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 (5.25-ounce) box tabbouleh mix, minus spice packet
2 pounds ground lamb
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
1 tablespoon dried mint flakes
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon ground cinnamon, divided
4 tablespoons extra-virgin olive oil
2 (15-ounce) cans tomato sauce
2 large whole bay leaves

Instructions

Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.
Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.
Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.
Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350 ° for 45 minutes or until warm.

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