Making dinner doesn't have to take all night, this meal took about 30 minutes. And I took these photos with my iPhone, which kind of makes me sad considering they are almost (minus the lighting) as good as the ones I usually take with my regular camera. It's about time to invest in a new picture taker. Like this meal, my post is quick and dirty. You all want recipes, not to hear me go on and on...now get in the kitchen and make this for dinner!
Lamb Meatballs with Roasted Red Pepper Tomato Sauce
3 lbs ground Lamb
2 tsp Rogan Josh seasoning (Penzeys)
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Black pepper
1 - 28 oz can Whole peeled tomatoes
1 - 12 oz can Roasted red peppers
1/2 White onion, roughly chopped
2 cloves Garlic, roughly chopped
1 tsp Rogan Josh seasoning
1/2 tsp Salt
1/2 tsp Crushed red pepper flakes
1 Tbls fresh Parsley, chopped
1 Large Spaghetti squash!
Preheat oven to 350 degrees.
Slice spaghetti squash in half and place cut side down on foil/parchment lined baking sheet. Pop into oven while you make your meatballs (bake for 25-30 minutes total). In a large mixing bowl, combine ingredients for lamb meatballs. Form into 1 and a 1/2 inch balls and place on rack over foil lined baking sheet. Bake with spaghetti squash for 15 minutes. While meatballs are baking, make your sauce. In the bowl of a food processor, combine onion and garlic, process until it forms a thick paste. Add remaining ingredients (except parsley) and process until a chunky sauce is formed and peppers and tomatoes are broken down. Transfer to sauce pan over medium heat and simmer until meatballs are done, add parsley just before serving.
Scrape out spaghetti squash with a fork and arrange in serving bowl, season with salt and pepper. Top with meatballs and sauce, enjoy!
|Wire cooling rack over a baking sheet allows meatballs to|
cook and brown evenly all over and not get greasy.