Lamb Meatballs and Spaghetti
1 pound ground lamb
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 scallion, minced
2 tablespoons fresh mint, minced
1 teaspoon kosher salt
1/4 cup breadcrumbs
1 large egg
3 tablespoons olive oil
1 (28 oz.) can Muir Glen® Organic Crushed Tomatoes with Basil
1 lemon, juice only
1 pound thin spaghetti
1 cup reserved pasta water
Fresh basil, garnish
Parmesan cheese, garnish
Preparation & Directions
In a medium bowl, mix together lamb, garlic, cumin, chili powder, scallion, mint, salt, breadcrumbs, and egg. Mix together well with your hands.
Form the mixture into heaping tablespoon-sized meatballs. You should get 20-24 meatballs.
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.
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.
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.
Return meatballs to sauce and continue to simmer over low heat.
Cook pasta according to package in boiling, salted water until it’s al dente. Drain pasta, but reserve 1 cup of pasta water.
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.
Divide pasta between plates and top with meatballs, sauce, fresh basil, and grated Parmesan cheese.