Lamb Meatballs in Tomato Cinnamon Sauce

Tender ground lamb meatballs simmered in crushed tomatoes with garlic, cumin, and cinnamon for an easy, warmly spiced stovetop dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground lamb
• 1 large egg
• 0.333 cup breadcrumbs
• 2 cloves garlic cloves
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 2 cups crushed tomatoes
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. In a large bowl, combine the ground lamb, egg, breadcrumbs, half of the minced garlic, cumin, 1/2 teaspoon salt, and black pepper. Mix gently until just combined, then shape into 16 meatballs. (about 8 min)
2. Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, turning gently, until their centers reach 160°F on an instant-read thermometer, about 8 minutes. (about 8 min) — Medium heat
3. Add the crushed tomatoes, remaining garlic, cinnamon, and remaining 1/2 teaspoon salt to the skillet. Stir into the pan juices and bring the sauce to a gentle simmer. (about 4 min) — Gentle simmer
4. Nestle the browned meatballs into the sauce. Cover and simmer until the sauce thickens slightly and the meatballs are cooked through, about 10 minutes. (about 10 min) — Gentle simmer
5. Remove from the heat and serve the meatballs with the tomato sauce.