Primal Morrocan Lamb Meatballs

I recently signed my family up for a meat CSA at this awesome farm out here in Maryland.  We're getting fresh good, grass fed beef and lamb.  We're also getting free range chicken from them.  It's all so good.  As with vegetable CSA's though it makes us break out of our shells when it comes to what we eat.  Ground lamb was the focus of this experiment, we hadn't had ground lamb very often before so we weren't really sure what to do with it.

I found this recipe on Lava Lamb's website and tweaked it just a bit, only because I didn't have everything I needed to make it just like they did. It was amazing, so I'm sharing my version of it here.  It was a hit.   Even the kids asked for seconds.

Here's the recipe:


Meatballs:

• 2lbs of ground lamb
• 2 tsp. paprika
• 1 tsp. cumin
• 1/2 tsp. powdered coriander seed
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. black pepper

Sauce:

• a little olive oil
• 1 medium onion diced
• 2 cloves of garlic
• 1/2 tsp. powdered coriander seed
• 2 tsp. paprika
• 1 tsp. oregano
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 diced tomatoes (I used two romas from the garden)
• 1 6 oz. can of tomato paste
• 1 1/2 cup water

How to mix it all up:

1. Combine the spices in a bow, then throw in the ground lamb and mix it all up.  Then roll the meat into small meatballs and lay them on a plate while you make the sauce.
2. In a large sauce pan, drizzle enough oil to cover the chopped onion and sauté until it gets tender.  Then add the garlic and sauté for a few more minutes.
3. Add the spices for the sauce and stir briefly, then pour in the water and the tomatoes.  Once it's well mixed in the pan, add the tomato paste and stir.
4. Once the sauce begins to bubble, place all the meat balls in the sauce.  Cover and simmer for 45 minutes.
5. Enjoy with your favorite side. We chose steamed cauliflower.