Lamb & Beef Meatballs over Linguine | New Soul Kitchen

Instructions

Ingredients for Sauce:

• 2 (16 oz) cans crushed tomatoes
• 2 cups tomato sauce
• 1 large onion, diced
• 3 tbsp garlic, minced
• 2 medium bell peppers, diced
• 3–4 leaves fresh basil
• ½ tbsp smoked paprika
• ½ tbsp crushed red pepper (plus more to taste)
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ¼ cup granulated sugar
• Cracked black pepper, to taste
• Kosher salt, to taste
• 1 tbsp olive oil
• 1½ lbs. linguine (cooked according to package directions with salt and olive oil in the boiling water)

Method for Sauce:

1. Place a pot over medium-high heat. Add the olive oil, then add the diced onion, bell peppers, and minced garlic. Stir frequently until the vegetables have softened. Add the basil leaves and a pinch of kosher salt, continuing to mix.
2. Stir in the crushed tomatoes and mix well. Add all the dry ingredients: smoked paprika, crushed red pepper flakes, garlic powder, onion powder, granulated sugar, black pepper, and kosher salt. Stir thoroughly to incorporate the spices.
3. Pour in the tomato sauce and stir again. Cover the pot with a lid and let the sauce simmer for 10–15 minutes.

Ingredients for Lamb and Beef Meatballs

• 2 lbs. ground lamb
• 2 lbs. ground beef (80/20 mixture)
• 2 tablespoons garlic powder (divided)
• 2 tablespoons onion powder (divided)
• 2 tablespoons dried oregano (divided)
• 2 tablespoons dried thyme (divided)
• 1 tablespoon crushed red pepper flakes (divided)
• 1 cup breadcrumbs (divided)
• 1 cup grated Parmesan cheese (divided)

Method for Lamb and Beef Meatballs

1. Place the ground lamb in a large mixing bowl. Season with half (1 tablespoon each) of the garlic powder, onion powder, dried oregano, and thyme. Add half of the red pepper flakes, breadcrumbs, and grated Parmesan.
2. Add the ground beef to the same bowl. Top the beef with the remaining spices, breadcrumbs, and cheese.
3. Thoroughly mix all ingredients by hand until the meats and seasonings are fully blended.
4. Grab a handful of the mixture and roll it into a ball (roughly enough to make a 3-inch meatball). Carefully place each meatball directly into your simmering sauce.
5. Allow the meatballs to cook fully in the sauce for about 10–15 minutes.