By Michelle Sala ©2018
1 lbs. ground lamb
1/3 cup lightly toasted pine nuts coarsely chopped
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (or something similar)
1/4 cup ground flax meal or almond meal
2 cloves garlic pressed or finely chopped
1 heaping tablespoon finely chopped fresh rosemary
1/4 cup fresh parsley chopped – optional (I’ve made them with or without depending on if I have parsley on hand and both ways are good)
1/2 teaspoon salt
½ teaspoon of Allspice (do not leave this out as it is key to the flavor of the recipe)
Several turns of ground pepper
1 28 oz. can San Marzano whole tomatoes (I like Cento brand)
2 large cloves of garlic, thinly sliced
1/4 cup high quality extra virgin olive oil
1/2 teaspoon salt or to taste
- In a large skillet, add olive oil and garlic over medium heat. Heat just until garlic is fragrant.
- Add can of whole tomatoes and all of the juices. Break up tomatoes with the back of a wooden spoon or spatula. Simmer over low heat while preparing the meatballs and stir occasionally while continuing to break down the tomatoes.
- Preheat oven to 350° F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, add all the meatball ingredients. Mix thoroughly by hand. I like to use kitchen/food handling gloves.
- Form 1 ½” meatballs and place on lined baking sheet. Should make around 20 meatballs.
- Bake meatballs for 15 minutes.
- Add meatballs to sauce and simmer for 15 minutes or longer if desired.
- Serve over your favorite noodles. For low-carb use Palmini Linguini, Miracle Noodle, or make your own zucchini noodles.
The meatballs and sauce freeze well for later use. Make a double batch!
If you can’t eat tomato sauce for special dietary considerations, the meatballs are delicious on their own!