Instead of using beef, this dish uses ground lamb to create a tasty and flavorful variation on the classic meatball recipe. The lamb is combined with grated onion, garlic and parsley to enhance the taste of the lamb and give the meatballs a more complex flavor profile. The meatballs are first seared to create a crunchy exterior and finish cooking in a delicious and easy tomato sauce that ensures they stay moist in the center. If you’re short on time, you can use store-bought pasta sauce instead of making the sauce from scratch.
These meatballs can be served on their own as an appetizer or hors d’oeuvres. You can pair them with pasta or a low carb alternative such as zucchini noodles or spaghetti squash for a delicious meal. They can also be served on sandwich bread with melted cheese for a tasty meatball sub. They keep well in the refrigerated in a covered container for three to four days and can be reheated on stovetop or a microwave oven.
Lamb Meatballs
Course: Appetizers, Dinner, LunchDifficulty: Medium4
servings15
minutes40
minutes20
minutesLamb meatballs with parsley and grated onion cooked in a flavorful tomato sauce!
Ingredients
- Meatball
1 lb ground lamb
1/3 cup finely grated onion
1/2 tsp minced garlic
1/4 cup chopped parsley
1 tsp salt
1/2 tsp pepper
- Tomato Sauce
1 cup chopped onion
1 tsp minced garlic
1/2 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 can diced tomato
1 tsp tomato paste
2/3 cup chicken broth
Salt and pepper to taste
Directions
- Meatball
- Using a cheesecloth or paper towels, squeeze all the excess liquid out of the grated onions.
- In a large bowl, combine all the meatball ingredients and mix until well combined. Cover with plastic wrap and allow to rest on the countertop for 15-20 minutes or refrigerate overnight.
- Once the meat has rested, form into meatballs that are about one inch in diameter.
- Heat oil over medium heat in a non-stick pan with tall sides and a lid. Once hot, add meatballs (do not crowd the pan) and brown on all sides. Remove from the pan.
* Pease note that the meatballs are not done cooking (they finish cooking in the tomato sauce). If using store-bought pasta sauce, pour the sauce into the same pan, and return the meatballs to the pan and cook for 20-25 minutes on low heat with lid on. - Tomato Sauce
- In the same pan, add onions (and more oil as needed) and sauté until translucent.
- Add garlic and cook until fragrant (about 1-2 minutes).
- Add tomato paste and sauté for another 1-2 minutes.
- Add the canned tomatoes, dried herbs, chicken broth and salt and pepper and return the meatballs to the pan.
- Place the lid and bring to a boil. Reduce the heat to low and simmer for 10 -15 minutes with the lid on, stirring occasionally.
- Remove the lid and continue to simmer for another 10-15 minutes or until the liquid has been reduced by half.
