Ingredients
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, minced
- 1 cup lightly packed basil leaves, torn
- 2 tablespoons oregano leaves
- 1/2 teaspoon crushed red pepper
- Two 28-ounce cans whole Italian tomatoes
- with their juices, crushed
- 6 large anchovy fillets, chopped
- For the Herbed Lamb Meatballs:
- 1/2 cup raw almonds, finely chopped
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped basil leaves, plus
- whole leaves for garnish
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped mint
- 1 tablespoon finely chopped oregano
- 1 1/2 teaspoons finely chopped thyme
- 2 large garlic cloves, minced
- 1 tablespoon dry red wine
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground fennel
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- Ricotta cheese, for serving
- 1. In a large saucepan, heat the oil until shimmering. Add the garlic,
- basil, oregano, bay leaves and red pepper and cook over moderately high heat
View Full Recipe at CHEWING THE FAT
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 751g | |
Calories 1562 | |
Calories from Fat 1264 | 81% |
Total Fat 143.17g | 179% |
Saturated Fat 27.29g | 109% |
Trans Fat 0.0g | |
Cholesterol 467mg | 156% |
Sodium 11031mg | 460% |
Potassium 1485mg | 42% |
Total Carbs 41.21g | 11% |
Dietary Fiber 13.9g | 46% |
Sugars 11.43g | 8% |
Protein 37.16g | 59% |
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