Spiced Lamb Meatballs Tomato (Print Version)
Tender lamb meatballs infused with warming spices, cooked in a rich tomato sauce.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground lamb
02 - 1 small onion, finely grated
03 - 2 cloves garlic, 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 egg
14 - 2 tbsp breadcrumbs
→ Tomato Sauce
15 - 2 tbsp olive oil
16 - 1 onion, finely chopped
17 - 2 cloves garlic, 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)
# Step-by-Step Guide:
01 - Preheat oven to 390°F. Line a baking tray with parchment paper.
02 - In a large bowl, mix ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, black pepper, egg, and breadcrumbs gently until just combined to avoid tough meatballs.
03 - Form the mixture into 20 walnut-sized balls and arrange on the prepared tray. Bake for 12 to 15 minutes until lightly browned but not fully cooked.
04 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3 to 4 minutes until softened.
05 - Add minced garlic, cumin, coriander, cinnamon, and smoked paprika. Stir and cook for 1 minute until fragrant.
06 - Stir in crushed tomatoes, tomato paste, sugar, salt, black pepper, and water. Bring to a gentle simmer.
07 - Add the partially baked meatballs to the sauce, cover, and simmer gently for 15 to 20 minutes, turning occasionally until meatballs are cooked through and sauce has thickened.
08 - Adjust seasoning if necessary. Serve hot, garnished with fresh parsley and mint.
# Expert Suggestions:
01 -
- The meatballs stay impossibly juicy because you bake them first, then finish them gently in sauce.
- Those warming spices—cinnamon, cumin, coriander—create a flavour that feels fancy but comes together in less than an hour.
- Leftovers are just as good cold straight from the fridge the next day, or reheated on rice.
02 -
- Do not skip the partial bake step—it keeps the meatballs from falling apart in the sauce and ensures they stay tender inside.
- Don't rush the onion sauté at the beginning; that golden, soft onion is what builds the depth of the entire sauce.
- Grate your onion for the meatballs rather than chopping it—the difference in texture and binding power is real.
03 -
- Use the fattiest ground lamb you can find; lean lamb produces dry, disappointing meatballs.
- If your meatballs are falling apart in the sauce, you either overworked the mixture or didn't bake them long enough first—trust the partial bake step completely.