Spiced Lamb Meatballs in a Fragrant Tomato Sauce
Course:
Mains
Prep Time:
15
mins
Cook Time:
20
mins
Total Time:
35
mins
Servings:
4
people
Author:
Anna Bloomfield
Paleo, low FODMAP and keto. These lightly spiced, flavourful meatballs in a rich, fragrant sauce make a fantastic, quick, home-made dinner.
Print Recipe
Pin Recipe
Ingredients
For the sauce
1
tablespoon
cooking oil
1
thumb sized piece ginger
(finely grated)
1
clove
garlic
(crushed)
2
teaspoons
garam masala
1
teaspoon
turmeric
1
teaspoon
ground coriander
1
teaspoon
cumin
1
x400g tin tomatoes
1
teaspoon
sugar
Salt and pepper
2
large handfuls baby spinach
(optional)
1
tablespoon
corn flour
For the meatballs
400
g
lamb mince
(I use 10% fat)
1
teaspoon
garam masala
½
teaspoon
ground fennel seeds
1
clove
garlic
(crushed*)
1
egg
½
teaspoon
black pepper
¾
teaspoon
salt
To serve
Naan
(rice or cauliflower rice and mango chutney (optional)**)
Instructions
For the sauce
Heat the cooking oil in a large non-stick pan. Add the garlic, ginger and spices and fry for a couple of minutes.
Add the tinned tomatoes, ⅓ of a can of water, the sugar, salt and pepper.
Simmer, lid on, over a low heat, stirring occasionally.
For the meatballs
Place all the meatball ingredients into a large bowl and mix thoroughly.
Roll the meatball mixture into 16-24 meatballs (depending on your preference).
Place the meatballs into the gently simmering sauce, cover and leave to cook for 10 minutes.
Stir the meatballs gently and leave to cook for a further 5-10 minutes depending on their size.
To serve
Check the meatballs are fully cooked.
Add the spinach and stir until wilted.
Mix the corn flour with a tiny bit of cold water and pour into the sauce. Stir then leave to simmer for 30 seconds.
Stir again then serve.
Notes
*Use 1 tablespoon garlic oil if low FODMAP ** Go for rice if you are eating low FODMAP, cauliflower rice if paleo or keto, and skip the mango chutney.
Nutrition
Calories:
355
kcal
(18%)
|
Carbohydrates:
5
g
(2%)
|
Protein:
18
g
(36%)
|
Fat:
28
g
(43%)
|
Saturated Fat:
10
g
(50%)
|
Cholesterol:
113
mg
(38%)
|
Sodium:
513
mg
(21%)
|
Potassium:
258
mg
(7%)
|
Fiber:
1
g
(4%)
|
Sugar:
1
g
(1%)
|
Vitamin A:
105
IU
(2%)
|
Vitamin C:
0.5
mg
(1%)
|
Calcium:
30
mg
(3%)
|
Iron:
2.3
mg
(13%)
Enjoyed this recipe?
Check out
all my recipes on Pinterest
!