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Ground Lamb Meatballs in Tomato Sauce

This flavorful recipe for lamb meatballs in a rich tomato sauce is perfect for serving over pasta, rice, or with warm pita bread. The lamb adds a wonderful richness and depth of flavor.

Ingredients

  • For the Meatballs:
  • 1 lb ground lamb
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 egg
  • ¼ cup breadcrumbs preferably fresh
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cinnamon optional, adds warmth
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil for frying
  • For the Tomato Sauce:
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 14.5 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp sugar optional, to balance acidity
  • Salt and pepper to taste
  • 1 tbsp fresh parsley chopped (for garnish)

Instructions

  • Make the Meatballs:
  • In a large bowl, combine ground lamb, chopped onion, garlic, egg, breadcrumbs, parsley, oregano, cumin, paprika, cinnamon, salt, and pepper.
  • Mix the ingredients thoroughly until everything is well combined (but don’t overmix).
  • Shape the mixture into 1 to 1.5-inch meatballs (about 16-18 meatballs depending on size).
  • Brown the Meatballs:
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  • Working in batches, add the meatballs and cook for about 4-5 minutes per side, or until they are browned on all sides. Remove and set aside on a plate.
  • Make the Sauce:
  • In the same skillet, add 1 tbsp olive oil and heat over medium.
  • Add the diced onion and cook for about 3 minutes until softened.
  • Stir in the minced garlic and cook for another 30 seconds.
  • Add the crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, and sugar. Stir to combine.
  • Bring the sauce to a simmer and return the meatballs to the skillet.
  • Cover and simmer on low heat for about 25-30 minutes until the meatballs are fully cooked through and the sauce has thickened.
  • Serve:
  • Serve the meatballs and sauce over pasta, rice, or couscous, or alongside warm pita bread.
  • Garnish with fresh parsley before serving.

Notes

Variations & Tips:
For added flavor, add crushed red pepper flakes to the sauce for a bit of heat.
If you prefer a richer sauce, you can add a splash of red wine to the tomato sauce while it simmers.
Serve with a Greek yogurt dipping sauce mixed with garlic, lemon, and dill for extra freshness.