Lamb Meatballs with Garlic Tomato Sauce on Pitas

After finding some ground lamb for $2.45 a pound I needed to find an Italian-style recipe to use it for. This one seemed perfect and I used the ground lamb meat instead of ground chicken. And it was SO good. Seriously, the homemade sauce and the meatballs are really good. Eight pitas were only $1.50 so by no means was this a pricey meal but it was very delicious!
Chicken Meatballs with Garlic Tomato Sauce on Pitas
from Good Things Catered
Ingredients
1 lb. ground chicken (I used ground lamb that I had, turkey or hamburger would also work)
1 medium sweet onion, grated
1 tsp fresh thyme
1 tsp fresh oregano
1 pinch fresh rosemary
1 Tbsp fresh breadcrumbs (I used Italian style, not fresh)
1 Tbsp low sodium soy sauce
2 tsp ketchup
1 Tbsp olive oil
1 recipe garlicky tomato sauce (see recipe below)
Pitas
Mozzarella, or cheese of choice
Directions:
1. In large bowl, combine chicken (lamb), onion, thyme, oregano, and rosemary.
2. To chicken mixture, add breadcrumbs, soy sauce, and ketchup.
3. Fold mixture to combine ingredients (do not stir as it will overwork).
4. In large skillet over medium low heat, add olive oil.
5. Meanwhile, roll chicken mixture into 2-inch balls.
6. Preheat oven to 350 degrees.
7. When pan is heated through and almost smoking, carefully add meatballs to the pan, spacing one inch apart.
8. Let cook, untouched, until bottom of meatballs are browned, about 4-5 minutes.
9. Using tongs, gently flip meatballs being careful not to break, and let cook untouched until other side of meatballs are browned, about 4-5 minutes.
10. Remove meatballs from pan, set aside, and repeat cooking process with remaining meatballs.
11. Return all meatballs to the pan, add 1/2 c. of water and place in oven to cook. (I put the pitas in now to toast them for about 10 minutes).
12. Cook until internal temperature of meatballs reaches 165 degrees- this took about 20-25 minutes in my oven. Check the meatballs with a meat thermometer to measure doneness. (I didn't do that.)
13. Meanwhile, heat tomato sauce.
14. Remove meatballs from oven, drain off liquid and all fat.
15. Add heated tomato sauce to pan, scraping browned bits from the bottom.16. Heat through and serve on toasted pitas, topped with cheese.
Garlicky Tomato Sauce
Ingredients
1 Tbsp olive oil
1 small onion, finely diced
4 garlic cloves, minced or pressed
1 (14 oz) can whole tomatoes, lightly drained and coarsely chopped (I did not drain them)
1 (14 oz) can tomato sauce
1/4 c. water (omitted - instead don't drain tomatoes)
1 tsp fresh lemon juice
1/2 tsp balsamic vinegar
2 tsp fresh oregano, minced
1 tsp fresh thyme, minced
1 tsp fresh basil, minced
1/2 tsp salt
1/4 tsp black pepper
1 pinch raw sugar
Directions
1. In large stock pot over medium heat, heat oil and bring up to almost smoking.
2. Add diced onion and cook until translucent and just beginning to brown, about 5 minutes.
3. Add garlic and cook until fragrant, about 60 seconds
4. Add chopped tomatoes, scraping any browned bits from bottom of the pan, and heat until starting to bubble.
5. Turn heat to a simmer and add remaining ingredients, stirring to combine.
6. Let simmer for one hour, uncovered.
7. If storing, remove from heat and place in airtight containers in fridge once cooled.
8. If serving immediately, simmer until begins to bubble and serve.