Very yummy. APY-approved
Directions:
1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios. Bonus points if you serve them on top of cauliflower “couscous.”
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1981g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3197 | ||
Calories from Fat: 2194 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 243.7g | 325 % | |
Saturated Fat 106.5g | 533 % | |
Monounsaturated Fat 96.1g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 662.2mg | 204 % | |
Sodium 774.9mg | 27 % | |
Potassium 5546.3mg | 146 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 23.1g | 92 % | |
Sugars, other 62.4g | ||
Protein 172.7g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3197
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