Lamb Meatballs with Cumin and Mint, in a Tomato Sauce

Recipe adapted for kosher cooking from Food and Wine


  • 1.5lbs Grow and Behold Ground Lamb
  • 3 tablespoons almonds, blanched and chopped
  • 3 tablespoons Panko bread crumbs
  • 5 tablespoons fresh mint, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 4 tablespoons oil or schmaltz
  • 1 onion, chopped
  • 1 15oz can of crushed tomatoes
  • Salt and pepper, to taste


  • In a medium bowl, combine the lamb, almonds, bread crumbs, 3 tablespoons of the mint, the garlic, and  1 teaspoon of the cumin. Shape the mixture into 16 meatballs.
  • In a large nonstick frying pan, heat 2 tablespoons of the oil or schmaltz over a medium-high heat. Add the meatballs and cook, turning, until browned on all over, about 3 minutes. Drain on paper towels.
  • In a large deep frying pan, heat the remaining 2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the tomatoes to the pot, along with the remaining 1 teaspoon cumin. Bring to a simmer, reduce the heat, and simmer, covered, for around 10 minutes. Season to taste
  • Add the meatballs to the tomato sauce and simmer, covered, until the meatballs are cooked through, about 10 minutes longer. Stir in the remaining 2 tablespoons mint and serve over couscous or rice.

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