i used a package of ground turkey instead of lamb and left out the cloves. I served with tj's garlic naan, but its equally delicious with couscous. i bet quinoa would be good here too! i cooked my egg sunny side up separately not like the recipe calls for.
Ingredients:
- 2 pounds ground lamb (i used a package of ground turkey 1.33lb)
- Salt and pepper
- 1/2 cup very finely chopped flat-leaf parsley (didnt have any)
- 6 cloves garlic, very finely chopped (i used 8)
- 1 tablespoon grated lemon peel
- 1 tablespoon chili powder (about a palmful)
- 1 tablespoon sweet paprika (about a palmful)
- 1 tablespoon ground cumin (about a palmful)
- 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
- 1 onion, very finely chopped
- 1 cup chicken stock
- One 28-ounce can fire-roasted diced or crushed tomatoes
- A pinch ground cloves (left this out)
- A pinch ground cinnamon
- 4 eggs (optional)
- Warm flatbreads, for dunking
Directions:
- Preheat the oven to 400°. Line a baking sheet with parchment. Combine the lamb with liberal amounts of salt and pepper, the parsley, two-thirds of the garlic, the lemon peel, chili powder, paprika and cumin to form 1 1/4-inch meatballs (makes about 65). Drizzle with EVOO and roast on the prepared baking sheet until browned, about 10 minutes.
Meanwhile, in a skillet with high sides or a dutch oven, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and remaining garlic and cook until softened, 5 to 6 minutes; season with salt and pepper. Add the chicken stock and tomatoes and bring to a boil; season with the cloves and cinnamon. Cook until thickened, about 10 minutes. Slide in the meatballs and simmer for 5 minutes.
Immediately pour the sauce and meatballs into bowls and crack in the eggs, if using. Cover tightly with a plate and let stand for 3 minutes to cook the eggs. Serve with the flatbreads.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Moroccan-Style-Mini-Meatballs-in-Tomato-Sauce-with-Eggs-and-Flatbread
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