Spiced Lamb Meatballs Tomato (Print Version)
Tender lamb meatballs infused with warm spices, simmered in a savory tomato sauce, ideal with rice or couscous.
# What You'll Need:
→ Meatballs
01 - 1.1 lbs ground lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tbsp fresh mint, finely chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp chili flakes (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1 large egg
14 - 2 tbsp breadcrumbs
→ Tomato Sauce
15 - 2 tbsp olive oil
16 - 1 onion, finely chopped
17 - 2 garlic cloves, minced
18 - 1 tsp ground cumin
19 - 1 tsp ground coriander
20 - 1/2 tsp ground cinnamon
21 - 1/2 tsp smoked paprika
22 - 1 can (14 oz) crushed tomatoes
23 - 1 tbsp tomato paste
24 - 1 tsp sugar
25 - 1/2 tsp salt
26 - 1/4 tsp black pepper
27 - 3.4 fl oz water
28 - 1 tbsp fresh parsley, chopped (for garnish)
29 - 1 tbsp fresh mint, chopped (for garnish)
# How to Cook:
01 - Preheat oven to 390°F and line a baking tray with parchment paper.
02 - Combine ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, black pepper, egg, and breadcrumbs in a large bowl. Mix gently until just combined.
03 - Form the mixture into 20 walnut-sized meatballs and arrange them on the prepared baking tray.
04 - Bake the meatballs for 12 to 15 minutes until lightly browned but not fully cooked through.
05 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened.
06 - Add minced garlic, ground cumin, coriander, cinnamon, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
07 - Stir in crushed tomatoes, tomato paste, sugar, salt, black pepper, and water. Bring the mixture to a simmer.
08 - Add partially baked meatballs to the sauce. Cover and simmer gently for 15 to 20 minutes, turning occasionally, allowing the meatballs to cook through and the sauce to thicken.
09 - Adjust seasoning if necessary. Serve hot, garnished with fresh parsley and mint.
# Expert Advice:
01 -
- The spice blend is subtle but transformative, warming you from the inside out without ever feeling heavy.
- Baking the meatballs keeps your stovetop clear and makes the whole process less fussy than traditional pan-frying.
- The sauce gets deeper and richer as it simmers, and somehow tastes even better the next day.
02 -
- Don't fully cook the meatballs in the oven—they'll finish cooking in the sauce, and this prevents them from drying out.
- The spice blend matters more than the exact proportions; if you're sensitive to heat, start with less chili flakes and add more later.
- Fresh herbs at the end aren't just garnish—they're essential to the final flavor profile and balance.
03 -
- Grating the onion instead of chopping it ensures it breaks down completely and keeps the meatballs moist and tender.
- Don't skip the tomato paste—it's what transforms a simple tomato sauce into something with real depth and sophistication.