Lamb meatballs with spiced tomato sauce from The New York Times Cooking by Sam Sifton

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Notes about this recipe

  • apattin on May 26, 2019

    I cooked the meatballs in a 350 oven, about 30 minutes. Cooked the tomato sauce on its own and assembled the dish at the end. The cream makes the meatballs!

  • clcorbi on February 28, 2017

    Absolutely delicious. I think there is a bit more onion than necessary in the sauce, but other than that, these have a lovely flavor profile and the combination of spices is perfect. The leftovers have been delicious in sub sandwiches, too. Needs to be repeated!

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