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Lamb Meatballs Over Tandoori Naan
Lamb Meatballs Over Tandoori Naan
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Naan bread topped with lamb meatballs, tomato sauce, and Muenster cheese for a fusion Indian-Mediterranean pizza.
Ingredients:
  • 0.25 cup Italian-seasoned bread crumbs
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon dried mint
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried parsley
  • 1 pound ground lamb
  • 1 egg
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, minced
  • 0.5 teaspoon olive oil
  • salt and ground black pepper to taste
  • 1 (26 ounce) jar tomato sauce
  • 1 tablespoon capers
  • 4 leaves fresh basil leaves, torn
  • 4 pieces tandoori naan bread
  • 8 slices Muenster cheese, or as needed
Instructions:
  • Preheat oven to 400°F (200°C) and grease a baking sheet for a perfect dish.
  • In a large bowl, combine bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix well. Shape the mixture into 1-inch balls and place them in a single layer on a baking sheet.
  • Preheat the oven. Bake the meatballs for 15 minutes. Flip and cook for an additional 10 minutes until fully cooked. Take the meatballs out and lower the oven temperature to 350 degrees F (175 degrees C).
  • Combine tomato sauce, capers, fresh basil, 1/4 teaspoon mint, salt, and pepper in a saucepan over low heat. Simmer until heated through and flavors meld, stirring occasionally, for 5 to 10 minutes.
  • Lay the naan bread on a baking sheet, then generously top it with tomato sauce, meatballs, and Muenster cheese slices.
  • Bake until the cheese is gooey and bubbly, about 5 to 10 minutes.

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