One Pot Slow-Cooked Middle Eastern Lamb Porcupine Meatballs Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground lamb, rice, onion, garlic, parsley, spices, salt, and pepper.
• STEP 2.Form the mixture into meatballs and set aside.
• STEP 3.Heat oil in a large pot over medium heat. Brown the meatballs on all sides.
• STEP 4.Remove the meatballs from the pot and set aside.
• STEP 5.In the same pot, saut茅 onions and garlic until softened.
• STEP 6.Add tomato paste, diced tomatoes, spices, and chicken broth to the pot. Stir well.
• STEP 7.Return the meatballs to the pot and bring the mixture to a simmer.
• STEP 8.Cover the pot and let it simmer for 1-2 hours, until the meatballs are cooked through and tender.
• STEP 9.Serve the Middle Eastern lamb porcupine meatballs hot with rice or couscous.

Cooking Tips

• Make sure to brown the meatballs well before simmering to enhance the flavor.
• You can add additional spices or herbs to the tomato sauce for extra flavor.
• Garnish with fresh parsley or mint before serving for a pop of freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pot or microwave until heated through.
• Serve the leftover meatballs with pasta or in a pita for a quick and delicious meal.