Lamb meatballs in marinara sauce

Since getting back from Utah on Tuesday morning, I’ve been stuck at home due to all the snow. If it snows more than an inch or two, the greater Seattle area literally shuts down. We even come up with cute names for the phenomenon: snowpocalypse, snowmageddon, etc.

Good thing I stocked up on food the way home from the airport! Today I made my favorite lamb meatballs with some marinara sauce for an extra comfort factor with the cold weather outside.

Lamb Meatballs
Original recipe on

1lb ground lamb
1/4 cup finely chopped scallions
1/2 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp allspice
1 tsp sea salt
3 Tbsp almond flour (or 1 Tbsp coconut flour)
1 egg

1. Mix everything with your hands and let all the flavors marinate in the fridge for at least half an hour.
2. Roll into meatballs and cook in a frying pan until all sides are browned.

Marinara Sauce
Don’t remember where I found this recipe since I’ve been making it this way for years.

2 14.5oz cans stewed tomatoes (check the ingredients or make your own)
1 6oz can tomato paste
2 tsp minced garlic
1/4 cup chopped parsley
Liberal sprinkling of italian seasonings
Salt and pepper to taste
1/2 onion, chopped
1 cup mushrooms, chopped
1 Tbsp olive oil

1. In a large frying pan or a medium sauce pan, cook the onions and mushrooms in olive oil until the onions are transluscent.
2. Meanwhile, add the 6 other ingredients to a blender and briefly blend before pouring into the pan with the onions and mushrooms.
3. Simmer until sauce is nice and hot.


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