|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Meatballs can be a Sunday dinner tradition or a weeknight family meal, but sometimes you need a little change of pace. These ground lamb meatballs are a nice twist, offering a few new flavors while keeping with the familiar meatballs-in-tomato sauce dish.
In this easy recipe, the ground lamb works perfectly with Middle Eastern spices such as cumin and cinnamon. Otherwise, the remaining ingredients are pretty standard when it comes to making meatballs; all you need are breadcrumbs, milk, egg, garlic, herbs, oil, and tomato paste. The first step is to soak the breadcrumbs in the milk, and then combine them with the rest of the ingredients and form into meatballs. Once baked, the meatballs are added to a sauce made of mint, beef broth, and prepared tomato sauce; the fresh mint adds a distinctive Middle Eastern or Mediterranean flavor.
These lamb meatballs are delicious served over not only pasta but also rice or couscous. Round out the meal with roasted vegetables or a side salad.
For the Lamb Meatballs:
1/2 cup breadcrumbs
1/2 cup milk
1 1/4 pounds ground lamb
1 large egg, beaten
2 cloves garlic, mashed
2 teaspoons minced fresh rosemary
1/2 teaspoon oregano
1 teaspoon freshly ground black pepper
1 pinch cayenne
1 1/2 teaspoons salt, or to taste
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon olive oil
1 tablespoon tomato paste
For the Sauce:
1/4 cup chopped fresh mint
Red pepper flakes, to taste, optional
1 cup beef broth
3 cups prepared tomato sauce
Steps to Make It
Gather the ingredients.
Preheat the oven to 450 F. Mix together the breadcrumbs and milk in a large bowl and let sit for 20 minutes.
Add the rest of the lamb meatball ingredients and mix with your hands until just combined.
To test the seasoning, cook a small piece of the lamb mixture in a skillet to check for salt and pepper. Add more seasoning if necessary.
With damp hands, form the mixture into 24 small meatballs and place them on a lightly oiled baking sheet.
Bake the meatballs for 15 minutes to brown, turning once halfway through.
Transfer the cooked meatballs to a large saucepan and add the sauce ingredients. Bring to a simmer and cook, covered, over low heat, for 1 hour, stirring occasionally. Taste and adjust seasoning.
Serve hot over pasta, rice, or couscous and enjoy.
Other Ways to Serve These Meatballs
If you'd rather not make the sauce, there are a few different ways to serve these lamb meatballs.
- Serve in pita bread with tzatziki sauce spooned on top.
- Offer as an appetizer with toothpicks and a dipping sauce, such as yogurt tahini lemon sauce or mint chutney.
- Make into a sandwich by filling a crusty roll and topping with jarred marinara and mozzarella cheese. Place under the broiler to quickly melt the cheese.