This was a winner from Nom Nom Paleo. I added a little soy sauce since A) it was stir fry and b) I am not Paleo. We served this with cauliflower rice.
These were good! We decided we wouldn’t choose to have them over regular cumin lamb, but still liked them.
I love it when use-up-the-CSA recipes turn out well. For this one, my idea was to make sort of a “ma-la” Schezuan sauce and pair it with a half package of leftover ground lamb and all the green vegetables I could find.
Yes, we had meatballs twice this weekend. I’m not sorry.
Readers know I struggle with spaghetti squash. I have to say, this is about the most I’ve liked it. Add lamb to anything, I guess, and I’m at least a little happy.
All I did was halve a spaghetti squash, and roast it for about 45 minutes at 400 degrees (brushed with olive oil and seasoned with salt and pepper). While that was happening, I made a batch of these meatballs (I used half lamb sausage, half ground lamb, and already had the sauce made in the freezer from last time).
Once the squash was cooked, I let it cool 10 minutes. Then I fluffed the squash so it was in spaghetti strands, but still in the squash boat itself. I mixed each half of the squash with half of the sauce, then topped them with meatballs, and some additional crumbled feta (I had a few meatballs left over). Good stuff. Makes about five servings, especially if you use the extra meatballs.
I love it when dishes I make up turn out well.
This doesn’t look pretty, but it tasted terrific. I got the idea when watching someone on Food Network make calzones. My thought process: “I could go for a calzone. Not exactly low-carb. Hmm.” I used homemade ricotta for this; I think that plus the excellent lamb sausage really made a difference here (we also had really nice mushrooms from the market).
We just loved these lamb meatballs from Smitten Kitchen. Easy, delicious and not terribly time consuming. They also were a good low-carb option because there wasn’t so much sauce that you felt the absence of pasta. I served this with a chopped Greek salad (recipe to follow).
Note: the recipe is for two pounds of lamb meat. I only had one, so I halved the meatball recipe and saved half of the sauce for another time.