Lamb Meatballs Tomato Sauce (Printable)

Tender lamb morsels in a rich tomato sauce, perfect for a comforting meal over pasta, rice, or bread.

# Ingredient List:

→ Meatballs

01 - 1.1 lb ground lamb
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.4 oz fresh breadcrumbs
05 - 1 large egg
06 - 2 tbsp chopped fresh parsley
07 - 1 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1 tbsp olive oil (for frying)

→ Tomato Sauce

13 - 2 tbsp olive oil
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 can (14 oz) crushed tomatoes
17 - 2 tbsp tomato paste
18 - 1 tsp dried oregano
19 - 1/2 tsp ground cinnamon
20 - 1 tsp sugar
21 - 2/3 cup water
22 - Salt and pepper, to taste
23 - Fresh basil or parsley, to garnish (optional)

# Directions:

01 - In a large bowl, combine ground lamb, finely chopped onion, minced garlic, fresh breadcrumbs, egg, chopped parsley, ground cumin, ground coriander, smoked paprika, salt, and freshly ground black pepper. Mix gently until just incorporated.
02 - Form the mixture into 16 to 20 evenly sized meatballs roughly the size of a walnut.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches and brown evenly on all sides, about 5 minutes. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 minute, stirring constantly.
05 - Stir in crushed tomatoes, tomato paste, dried oregano, ground cinnamon, sugar, and water. Season with salt and pepper to taste.
06 - Bring sauce to a gentle simmer. Return browned meatballs to the skillet, cover, and simmer gently for 20 to 25 minutes, stirring occasionally, until meatballs are cooked through and sauce thickens.
07 - Optionally garnish with fresh basil or parsley. Serve hot alongside pasta, rice, couscous, or crusty bread.

# Expert Tips:

01 -
  • The spices make your kitchen smell like a marketplace in the best possible way.
  • Meatballs stay tender because they finish cooking in the sauce, not dried out in the oven.
  • One skillet does all the work, so cleanup is faster than the cooking.
  • It tastes even better the next day when the flavors have had time to settle into each other.
02 -
  • Don't skip browning the meatballs, that caramelized crust adds so much flavor to the sauce.
  • If your meatballs are falling apart, you probably didn't mix them enough or the breadcrumbs were too dry.
  • Let the sauce simmer gently, a rolling boil will make the meatballs tough and dry.
03 -
  • Wet your hands before rolling each meatball, it keeps the mixture from sticking and makes shaping effortless.
  • Use the same skillet for browning and simmering so all those caramelized bits from the meatballs become part of the sauce.
  • Taste the sauce before adding the meatballs back in, it's your last chance to adjust the seasoning.

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