Prep 10 mins
Cook 30 mins
These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!
- 1⁄2 lb ground lamb
- 1⁄4 cup unseasoned breadcrumbs
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garam masala
- 1 tablespoon olive oil
- 1⁄2 cup diced tomato
- 1⁄4 cup chopped onion
- 1 clove garlic
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons sugar
- 1 1⁄4 cups chicken broth
- 1⁄2 cup half-and-half
- 1 tablespoon flour
- For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
- Roll the mixture into 1" meatballs.
- You should gat about 16 or so.
- In a large skillet, over medium-high heat, heat olive oil.
- Add meatballs and fry until browned on all sides.
- While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
- Remove meatballs from skillet, leaving drippings in the pan.
- Set aside.
- Reduce heat a little, and add the onion to the pan drippings and saute until softened.
- Add more oil if needed.
- Add the garlic and saute for 30 seconds.
- Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
- Cook for 1 minute, stirring constantly to combine.
- Add 1 cup of the chicken broth to the skillet.
- Stir well and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add half and half, and cook for 3 minutes, stirring well to blend.
- Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
- Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
- Serve over rice.
I am so glad that I picked this recipe to make for the RSC contest because it is a real winner! I made this dish exactly as instructed and got perfect results and a wonderful meal for two with one serving left over. I actually made this recipe the day before and reheated it with outstanding results! The meat balls are so very tender and the sauce filled with flavor. However, it was very spicy (fine for us) and some people might want to cut down on the cayenne pepper just a bit. I know I will make this again, not only for my family, but as a great dish to serve to company. Congratulations on creating an excellent recipe.
we really enjoyed this recipe. my husband kept raving about how buttery the lamb tasted and couldn't believe that the recipe didn't have butter in it. Unlike Geema, the sauce wasn't quite spicy enough for MY taste so i doubled all the spices. This made it spicy but not too much, my 18 month old ate it. We thought the meatballs would be delicious on a pita with some raita. We served it with rice as directed which was quite good. I also substituted milk for the 1/2 and 1/2 to cut down on the fat, i don't think it affected it much. Thanks for a great recipe!!
These are just too good for words! We are trying to stay away from beef and this is an excellent choice! I doubled the recipe and served them over rice pilaf with a tzatziki style cucmber salad on the side. the meatballs were tender and flavorful and the sauce is just beyond description...tomatoey,creamy,spicey yet mellow, very comforting. I will be serving this often. Thanks Kelly for creating this scrumptious recipe!