Lamb Meatballs Over Egg Noodles

Noshejan Afghan Masala Lamb Meatballs over Egg Noodles brings the essence of Afghan cuisine to your table. Tender lamb meatballs are infused with a traditional masala blend, creating a flavorful harmony that pairs beautifully with the simplicity of egg noodles. This dish captures the richness of Afghan spices, offering a comforting and satisfying meal that’s perfect for any occasion.

Servings

4

Prep Time

20 Min

Cook Time

15 Min

Ingredients

1 lb ground lamb

1/2 cup panko

1 shallot, finely diced

2 eggs

1/4 cup chopped cilantro

4 garlic cloves, minced

3 tbsp Noshejan Afghan Masala

Olive oil

3 large tomatoes, diced

1/4 cup tomato paste

1 cup plain Greek yogurt

Juice of 1 lime

1 tbsp dried mint

1 16 oz package egg noodles

Instructions

Combine lamb, panko, shallot, eggs, garlic, and 2 tbsp Noshejan Afghan Masala in a mixing bowl. Mix well until thoroughly combined. Roll meatballs to the size of golf balls and set aside on a plate.

Add enough olive oil to coat the surface of a large pan and heat over medium-high heat. Working in batches to avoid crowding the pan, cook the meatballs for about 15 minutes, until the internal temperature is 160°, turning often to brown all over. Remove from heat and set aside. Add the tomatoes, tomato paste, and remaining Noshejan Afghan Masala. Mix well and cook over medium heat for 10 minutes, stirring often.

Cook the egg noodles according to package instructions. Combine with the tomato sauce, combining thoroughly.

In a mixing bowl, combine yogurt, lime juice and mint. Mix well.

To serve, plate the noodles, top with tomato sauce, then the meatballs and any leftover juices. Drizzle the yogurt sauce on top, garnish with cilantro, and serve hot.