Albóndigas fáciles de cordero

Ingredientes

• 28 ounce can crushed tomatoes (with juice)
• 1 large clove garlic (smashed and peeled)
• 1/4 cup fresh mint leaves (loosely packed, plus more for garnish)
• 1/4 cup fresh parsley (loosely packed, plus more for garnish)
• 2 tablespoons olive oil
• salt and freshly ground black pepper (to taste)
• 1/2 cup milk
• 1 large egg
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano (ideally Greek oregano)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup minced shallot (or onion)
• 2 tablespoons finely chopped fresh parsley
• 1 pound ground lamb
• 2 ounces crumbled feta cheese (or more to taste)
• chopped fresh mint (to taste)
• chopped fresh parsley (to taste)

Preparación

1. 1

   Preheat oven to 425°F.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   To make the sauce, add tomatoes with juices, garlic, mint and parsley to a blender pitcher; blend until smooth. Add olive oil and blend again. Pour mixture into a medium saucepan and season to taste with salt and freshly ground black pepper. Set on the stove over low heat; bring to simmer, stirring occasionally, until you're ready to pour sauce over cooked meatballs.

4. 4

   Meanwhile make lamb meatballs. In a large bowl, whisk together milk, egg, cumin, oregano, salt and pepper. Add panko breadcrumbs and stir to combine. Stir in shallot and parsley. Add lamb and mix just until combined (don't overmix or your meatballs will be tough).

5. 5

   Scoop meatballs out with a 2-tablespoon scoop or heaping standard tablespoon and place in ragged mounds on prepared baking sheet. Gently roll mounds into balls and arrange on baking sheet with some space around each one.

6. 6

   Bake meatballs until cooked through and lightly browned, 12 to 20 minutes (Recipe Note #1).

7. 7

   Transfer meatballs to serving bowl and pour desired amount of Garlicky Tomato sauce over. Gently toss meatballs to coat. Top with a generous amount of crumbled feta and fresh mint and parsley; serve.