Lamb and fennel meatballs in tomato sauce
7
Points®
Total Time
3 hr 25 min
Prep
8 min
Cook
3 hr 5 min
Serves
8
Difficulty
Easy
These tasty meatballs take less than 20 minutes to prepare before they go into the slow cooker to cook in a savory tomato sauce. Browning the meatballs first helps take the taste and texture up a significant notch in the finished dish, so don’t be tempted to skip that step—it’s worth it. Tossing the meatballs in flour not only helps thicken the tomato sauce, but it also helps create a flavorful crust as they cook in the pan. Serve the meatballs and sauce over pappardelle or fettuccine noodles. You can also try them over zucchini noodles if you’d like to add in extra vegetables.
Ingredients
Uncooked ground lamb
1 pound(s)
Egg
2 large egg(s), lightly beaten
Uncooked onion
1 small, finely chopped
Garlic
1 clove(s), minced
Fennel seeds
¾ tsp
Table salt
½ tsp
Black pepper
⅛ tsp
Canned tomato sauce
26½ oz, 1 (26.46-ounce) carton), with basil
Canned diced tomatoes with onion and garlic
14½ oz, (1 can)
All-purpose flour
⅓ cup(s)
Olive oil
1 Tbsp
Fresh basil
½ cup(s), fresh, thinly sliced