Sunday sauce and Silver Fern Farms lamb meatballs over a bed of spaghetti is a delicious meal to bring the whole family together. ~ @kristenfaith_eats
Ingredients
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1 lb package Silver Fern Farms 100% Grass-Fed Premium Ground Lamb
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¼ cup Italian-style breadcrumbs
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¼ cup panko breadcrumbs
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3 Tbsp chopped fresh parsley
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1 shallot, minced
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2 garlic cloves, minced (about 1 Tbsp)
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¼ cup freshly grated parmesan
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¼ cup freshly grated Pecorino Romano
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1 egg
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3 Tbsp milk
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½ tsp red pepper flakes
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Pinch of salt and pepper
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2 Tbsp olive oil
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3 garlic cloves, thinly sliced
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2 shallots, minced
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Salt and pepper
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1/2 tsp red pepper flakes
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1 28oz can crushed tomatoes
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1 14oz can cherry tomatoes
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Basil sprig
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1 parmesan rind
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Pinch of sugar, optional
For the meatballs:
For the tomato sauce:
Method
Step 1
In a large bowl, combine the lamb, breadcrumbs, parsley, shallot, garlic, parmesan, Pecorino Romano, egg, milk, red pepper flakes, and salt and pepper. Mix until well combined and then form into 12 meatballs.
Step 2
Heat a large Dutch oven or deep skillet/braiser on medium heat. Add olive oil to coat the bottom of the pan.
Step 3
Place meatballs in the pan and brown on all sides, about 4 to 5 minutes. Set meatballs aside.
Step 4
In the same pan or pot over low to medium heat, add garlic and shallot. Season with salt, pepper, and red pepper flakes. Cook for 2 minutes, until fragrant.
Step 5
Add in crushed tomatoes and canned cherry tomatoes. Swirl ¼ cup of water in the can from the crushed tomatoes and then add to the sauce. Bring to a simmer.
Step 6
Add the basil sprig and parmesan rind, stirring to combine. Add the meatballs, cover, and simmer for 30 minutes, occasionally stirring to make sure the sauce doesn’t burn. Taste your sauce — if it is a bit acidic, add in a pinch of sugar.
Step 7
Serve by itself or over your favorite pasta and enjoy.
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