Lamb Meatballs and Spaghetti

Lamb Meatballs and Spaghetti

Ingredients

1 pound ground lamb

1 pound ground lamb

2 cloves garlic, minced

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground cumin

1/2 teaspoon chili powder

1/2 teaspoon chili powder

1 scallion, minced

1 scallion, minced

2 tablespoons fresh mint, minced

2 tablespoons fresh mint, minced

1 teaspoon kosher salt

1 teaspoon kosher salt

1/4 cup breadcrumbs

1/4 cup breadcrumbs

1 large egg

1 large egg

3 tablespoons olive oil

3 tablespoons olive oil

1 (28 oz.) can Muir Glen® Organic Crushed Tomatoes with Basil

1 (28 oz.) can Muir Glen® Organic Crushed Tomatoes with Basil

1 lemon, juice only

1 lemon, juice only

1 pound thin spaghetti

1 pound thin spaghetti

1 cup reserved pasta water

1 cup reserved pasta water

Fresh basil, garnish

Fresh basil, garnish

Parmesan cheese, garnish

Parmesan cheese, garnish
Serves 4
A new twist on the classic spaghetti and meatballs with ground lamb and lots of fresh herbs.

Preparation & Directions

  1. In a medium bowl, mix together lamb, garlic, cumin, chili powder, scallion, mint, salt, breadcrumbs, and egg. Mix together well with your hands.

  2. Form the mixture into heaping tablespoon-sized meatballs. You should get 20-24 meatballs.

  3. In a large skillet, add a drizzle of olive oil over medium heat. Once shimmering, add the meatballs in an even layer and let them cook for 3-4 minutes. You may need to work in batches to brown your meatballs so as not to crowd the pan.

  4. Turn meatballs as they cook, browning on all sides. After 10-12 minutes, meatballs should be cooked through. Remove them from skillet and brown second batch if necessary, adding more oil if the pan is dry.

  5. Once meatballs are browned and removed, add Muir Glen® Organic Crushed Tomatoes with Basil and lemon juice. Use liquid to scrape up any bits stuck to the pan. Let sauce simmer for a 5-10 minutes over medium heat to thicken, then reduce heat to low.

  6. Return meatballs to sauce and continue to simmer over low heat.

  7. Cook pasta according to package in boiling, salted water until it’s al dente. Drain pasta, but reserve 1 cup of pasta water. 

  8. If sauce with meatballs looks very thick, add 1/2 or 1 cup of pasta water and stir into sauce. You might not need it depending on the consistency.

  9. Divide pasta between plates and top with meatballs, sauce, fresh basil, and grated Parmesan cheese.