Lamb Meatballs with Homemade Tomato Sauce
I love meatballs. As I am in the center of a whole30, I am reaching for old comfort foods to jazz up dinners.
Meatballs are delightful. My very favorite meatball recipe is a classic Italian meatball (Best Meatballs Ever recipe here) – but I am on a 30-day fast from grains and dairy in the name of cleaning up and sugarfree living.
I also happen to have a few pounds of ground lamb in my freezer thanks to the newest addition to the homestead. We added sheep in 2018 and have 2 lambs in the freezer. More on sheep here.
Tonight I am making lamb meatballs with almond flour instead of (wheat) breadcrumbs.
And I couldn’t be more excited!
Meatballs are one of those meals that kids LOVE to make. If you happen to have any little ones (or teenagers) in the near proximity, grab them. Extra hands are always valuable when constructing meatballs.
Mince the garlic, shred the cheese, and dice up the herbs.
Chop the oregano, basil, parsley & garlic into tiny bits.
Grab the largest bowl in your home and combine the lamb, sausage, garlic, cheese, salt, pepper, basil oregano, parsley, eggs, and flour.
Shape into balls and place them on a greased baking sheet. Bake them for 20 minutes at 400 degrees (or until browned).
Pour a quart of homemade spaghetti sauce (storebought will do) into a baking sheet. Homemade spaghetti sauce recipe here.
Use a spoon or rubber spatula to spread the sauce evenly.
Place the meatballs on top of the spaghetti sauce and place in a 350-degree oven for 10 minutes to heat the sauce.
Top with parsley (optional) and serve warm with a side of spaghetti squash (how to cook a spaghetti squash 2 ways here).
Meatballs are such an amazing meal. I don’t even need zoodles or squash. I can eat a plate of meatballs with this tomato sauce and be perfectly content with life.
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