Lamb Meatballs With Spiced Tomato Sauce
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant North African-inspired sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ‘‘The A.O.C. Cookbook’’ (Knopf, 2013), devoted to that restaurant’s food. A version of the dish was later introduced to the menu of her children’s school. It can be cooked in an hour’s time, not all of it busy, and served with pita or plain pasta, bulgur or couscous. Sam Sifton
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