Description
It’s a simple yet flavor-packed recipe made with ground lamb, fresh herbs, garlic, and spices, rolled into meatballs and simmered in a vibrant tomato sauce. It’s a fusion of rustic Mediterranean and classic comfort food.
Ingredients
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- 500g ground lamb
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- 1 small red onion, finely chopped
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- 2 cloves garlic, minced
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- 1 tsp ground cumin
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- ½ tsp ground cinnamon
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- 1 tsp smoked paprika
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- 1 tbsp chopped fresh parsley or mint
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- 1 egg
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- 2 tbsp breadcrumbs
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- Salt and pepper, to taste
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- Olive oil, for frying
For the sauce:
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- 1 tbsp olive oil
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- 1 onion, finely diced
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- 2 cloves garlic, minced
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- 1 tsp ground coriander
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- 400g canned chopped tomatoes
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- 1 tbsp tomato purée
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- 1 tsp sugar (optional, to balance acidity)
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- Salt and pepper, to taste
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- Fresh parsley or mint, for garnish
Instructions
In a mixing bowl, combine ground lamb, red onion, garlic, cumin, cinnamon, paprika, herbs, egg, breadcrumbs, salt, and pepper. Mix until just combined—avoid overmixing.
Using your hands, form the mixture into small meatballs about the size of a walnut. Place them on a tray or plate.
Heat a splash of olive oil in a large skillet over medium heat. Brown the meatballs in batches until golden on the outside (they don’t need to be fully cooked through). Remove and set aside.
In the same pan, add olive oil and sauté the diced onion until soft. Stir in garlic and ground coriander and cook for 1 minute.
Add the chopped tomatoes, tomato purée, sugar (if using), salt, and pepper. Let it simmer for 5–7 minutes until slightly thickened.
Return the browned meatballs to the pan. Cover and simmer on low heat for 15–20 minutes until cooked through and tender.
Garnish with fresh herbs and serve warm with your favorite sides.