Lamb Meatballs with Cumin, Mint, and Tomato Sauce Recipe

In a medium bowl, combine the lamb, almonds, bread crumbs, 3 tablespoons of the mint, the garlic, 1 teaspoon of the cumin, 1 teaspoon of the salt, and the pepper

Shape the mixture into 16 meatballs, about 2 inches in diameter.

In a large nonstick frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the meatballs and cook, turning, for about 3 minutes, until browned on all over. Drain on paper towels.

In a large deep frying pan, heat the remaining 2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Add the tomatoes and the remaining 1 teaspoon cumin and ½ teaspoon salt.

Bring to a simmer, reduce the heat, and simmer, covered, for 10 minutes. Add the meatballs to the tomato sauce and simmer, covered, for about 10 minutes longer, until the meatballs are cooked through. Stir in the remaining 2 tablespoons mint.

Serve warm, and enjoy!