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1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 small red onion, minced
2 tablespoons each minced fresh mint and cilantro
sauce
1 can (14-1/2 ounces) diced tomatoes
1/4 cup tomato paste
1/2 cup chopped cilantro
2 cloves garlic, minced
2 teaspoons paprika
1-1/2 teaspoons ground cumin
1 bay leaf (optional)
salt
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To make the meatballs, put ground lamb in a bowl and sprinkle with cumin, paprika, and salt; add onion, mint, and cilantro, then mix well with your hands, really working it until spices and onion are evenly distributed. Cover bowl with plastic wrap and let mixture stand for 1/2 hour at room temperature or up to overnight in the refrigerator.
To make the sauce, combine tomatoes, tomato paste, cilantro, garlic, paprika, cumin, bay leaf (if you have one on hand), and a good pinch of salt in a wide frying pan or saute pan. Fill tomato can half full with water and add to pan. Bring mixture to a boil, stirring until tomato paste melts, then reduce heat to a simmer and let cook, uncovered, while you shape the meatballs.
Scoop and shape meat mixture into 2-inch meatballs. Add meatballs to the simmering sauce, stir gently with a big spoon, then bring sauce to a boil. Reduce heat, cover, and simmer until meatballs are cooked through, about 20 minutes. Turn off heat and let stand, covered, for 10 minutes to settle flavors, then serve.
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To make this a complete meal: Ladle the meatballs over couscous, wide egg noodles, or rice. Or toast up some Spiced Pita Crisps. Steamed zucchini or green beans are a good veggie choice. Wine? A pinot noir is always great.
Fun Tip: Save the extra half red onion, chopped or not, in a plastic bag in the fridge. Use it in any recipe that calls for white or yellow onion; it works just the same.
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