Lamb Meatballs with Curried Tomato Sauce
1 ea 28oz can crushed plum tomatoes
1 ea Fresh garlic clove- finely minced
1/2 C Fresh onion- finely minced
3 Tbsp Curry powder
4 Tbsp Olive oil
2 1/2 lb Fresh ground lamb meat
1/4 C Spice Union Garam Masala Spice Blend
2 Tbsp Fresh Cilantro- finely minced
1/4 C Milk
1/2 C Panko bread crumbs
Prepare the Curried Tomato Sauce:
Heat a medium size heavy stainless steel sauce pan to medium heat.
Add 2 Tbsp of olive oil, onion and garlic to the sauce pan. Cook for about 1 minute or until the onion is translucent.
Add the Curry powder to the sauce pan and stir to coat the onions. Cook for about 45 seconds to allow the Curry powder to bloom.
Add the crushed plum tomato to the sauce pan. Cover, lower the temperature to simmer and allow to cook for at least 1 hour.
Prepare the Lamb Meatballs:
Combine the lamb meat, Spice Union Garam Masala Spice Blend, cilantro, milk, panko bread crumbs and olive oil in a large bowl.
With your hands, gently fold together the lamb mixture until thoroughly combined. Cover and place to rest in the refrigerator for at least 2 hours.
Preheat your oven to 350°F.
Shape the lamb mixture into even sized meatballs; about 1 1/2 inches in diameter. It helps to have wet hands when rolling the meatballs.
Place the meatballs onto a cookie sheet sprayed with vegetable shortening such as Pam spray.
Place the pan of meatballs into the oven and cook for about 30 minutes.
Remove the meatballs from the oven and place the meatballs into the curried tomato sauce.
Allow the meatballs to cook in the curried tomato sauce for 1 hour.
Serve the meatballs in a bowl with curried tomato sauce spooned over the top of the meatballs.