"North African" Lamb Meatballs in Spicy Red Sauce Recipie & Pics

SHOUT OUT TO OTIS2: THANKS FOR THE GROUND LAMB! (making a Keema on Sunday w the other half of my lamb...ChatRabbits mothers recipie)

Ive read that variations of this recipie has Northern African influence, although I am not 100% why. This dish is very good, so I wanted to share.

Here is my starting point (didnt have all fresh ingrediants available, but made do)


Mix approx 2 lbs ground lamb, 1/2 diced white onion, ¼ cup skim milk (heavy cream would probably be better), 2 egg yolks, ½ teaspoon ground cinnamon, 1 teaspoon ground cumin, Pinch red-pepper flakes, Pinch cayenne pepper, 2-3 pinch of Kosher salt, good amount of freshly ground black pepper, 1 cup bread crumbs, & ¼ cup chopped parsley thoroughly


Preheat Broiler

Line/brush a baking pan w evoo (one with a high enough lip to pour sauce into later) and place (a little larger than golf balls) meatballs a couple inches apart & sprinkle cracked salt atop


Place under broiler for 6-8 min until lighly brown and flip... Return under broiler for another 6-8 min until browned.

While that is broiling.... Make your Red Sauce:

Mix and simmer: 1 Can Centos Crushed Tomatoes (perfectly acceptable this time of year to blend your own tomatoes),
3 tbsp extra-virgin olive oil (i like Milletellos Sicilian EV Olive Oil), 1 small sprig rosemary, pinch of Red-pepper flakes, other half of that diced onion, ½ teaspoon fresh thyme, ½ teaspoon ground cumin, Pinch ground cinnamon, Pinch cayenne pepper, 1 bay leaf, ¼ cup orange juice, Kosher salt and freshly ground black pepper to taste (will need some after the simmer)


Reduce this my a third or so... 8-10 min on med-low heat.

Remove meatballs from broiler and move oven to bake 400.


Pour red sauce over meatballs (or around them if you prefer). Top w Feta Cheese Crumbles & Thinly Sliced Mint Leaves (this step can happen after you bake the sauce/meatballs if you want more of a presence of the mint


Return to the oven for 10-12 min or so... Remove and serve.



This is not a typical Louisiana dish... The house smells great while cooking and the flavors are excellent. Nice change of pace.

Served w Sauteed Green Beans and a South African Wine!