Lamb Meatballs with Tomato-Mint Sauce ~ SBD and other bits

Today’s Foodie Word is…


France ~ A high-ranking chef or principal waiter in a restaurant


Hello Campers!

Well we’ve finally gotten some nice weather down here.  The sun has been shining and temps have been mild…aahhh.

I received some flowers on Monday from the children across the street as a little ‘thank you’.  I’ve been giving them some foodie snacks every time I’ve been making things such as cupcakes, whoopie pies, tea loaf and cheese cake.  I also give them cookies at Christmas and have done that for the past three years.  Not really sure what kind of flowers they are, but they are pretty and the picture doesn’t really do them justice.  The ‘blue’ ones are really purple!


We had all the outside windows on the house cleaned yesterday, including the skylight in the kitchen.  It’s nice to look up there now and not see bird droppings!  Tomorrow the gutters are getting cleaned out.


I heard some noises out in the conservatory and went out to investigate.  Our youngest cat, Crystal, loves to chew on cardboard and usually hops into a box if there’s one available.  This is what I found…


Speaking of whoopie pies, I’ve made some more today for the market on Sunday.  It’s the big Summer Fair with a classic car show (about 100 cars) and Morris dancing and live music…hope it doesn’t rain!


Thought I’d give you a healthy South Beach Diet friendly recipe that can be partially made ahead and reheated.

The recipe calls for it to be served with couscous but I serve it with brown rice, mainly because Chef P doesn’t eat couscous and refers to it as eating cardboard!

The meatballs can be made ahead and chilled until ready to use.  The sauce can be made ahead and reheated for the meatballs to be added later.


For the meatballs:

1 lb/500g lamb mince

1/4 C whole wheat bread crumbs

1 egg

1/2 C grated Parmesan

big pinch ground allspice

2 tsp lemon zest

2 garlic cloves, finely minced

2 tbsp grated onion (save remaining onion for sauce)

salt & pepper, to taste

Mix all the ingredients together in a large bowl.  Roll into (about 20) walnut-sized balls, cover and refrigerate until ready to use.

For the sauce:

3 Tbsp olive oil

1 onion (leftover from above), chopped

2 garlic cloves, finely minced

800g/28oz canned chopped tomatoes

1/2 C chicken stock (or lamb stock cubes if you can get them)

1/4 C fresh mint, chopped or chiffonade

1/4 C fresh parsley, chopped

Heat oil in a large saucepan and saute onion and garlic 3-4 minutes.  Add canned tomatoes and stock.  Simmer over low heat for 1 hour, stirring occasionally.

Add lamb balls and simmer about 10 minutes.  Stir in herbs and season with salt and pepper.

Serve over couscous or rice.


♥ Terri  ♥♥


One thought on “Lamb Meatballs with Tomato-Mint Sauce ~ SBD and other bits

  1. Pingback: Apricot Oat Bars ~ South Beach Diet «

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s