Braised spiced lamb meatballs from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities (page 210) by Julia Turshen

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Accompaniments: Chickpea & spinach rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lottabooks on July 01, 2025

    Made as written. Meatball tricks: (1) in advance, soak the panko in a little whole milk but not too much; (2) chill the meat before shaping (meatballs were pretty soft); and (3) before shaping meatballs make a little "trial" meatball and fry it up in olive oil to see if seasoned correctly. I made these pretty large and got 13 of them. I found the meatballs were perfectly seasoned, but the sauce needed salt. Also, I used fire-roasted crushed tomatoes and I think San Marzano would have been better. I wish I had seen the recommendation to serve with the chickpea & spinach rice (p. 169). I think this would have been a good pairing. This makes a lot of sauce and the dish could have easily served 5 (will freeze the rest in the sauce as per recipe). We enjoyed this, but I may gravitate toward the Ottolenghi recipe for lamb/pistachio patties instead (his Simple cookbook).

  • MollyB on November 04, 2024

    Quite good and easy, but I thought the sauce was a little too sweet for my taste (though others in the family liked it). There are other lamb meatball recipes I like more, where the lamb is more of a focus.

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