Lamb Meatballs with Tomato Sauce, Feta and Mint

Lamb Meatballs served with a spoon on a white plate featured

Lamb Meatballs with Tomato Sauce, Feta and Mint

Lamb meatballs so tender that they melt in your mouth smothered in a garlicky tomato sauce with crumbled feta cheese, fresh mint and parsley mounded on top.

Course Main Course

Cuisine Mediterranean

Keyword comfort food, easy

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 507kcal

Author Marissa Stevens

Ingredients

Garlicky Tomato Sauce:

28 ounce can whole tomatoes with juice
1 large clove garlic smashed and peeled
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
salt and freshly ground black pepper

Lamb Meatballs:

1 large egg
¼ cup milk
¼ cup dry breadcrumbs
2 tablespoons minced shallot or onion
2 tablespoons finely chopped fresh parsley
1 tablespoon olive oil optional, only if your lamb is very lean
large pinch kosher salt
freshly ground black pepper to taste
1 pound ground lamb

To Garnish:

crumbled feta cheese to taste
finely chopped fresh mint to taste
finely chopped fresh parsley to taste

Instructions

Move a rack to upper third of oven and preheat to 425°F.
Line a baking sheet with parchment paper.
To make the Garlicky Tomato Sauce: Add tomatoes, garlic, mint and parsley to a blender pitcher; blend until smooth. Add olive oil and blend again. Season to taste with salt and freshly ground black pepper. Pour mixture into a medium saucepan and set on the stove over low heat; bring to simmer, stirring occasionally until you're ready to pour sauce over cooked meatballs.
Meanwhile make lamb meatballs. In a large bowl, whisk together egg and milk. Stir in shallot, parsley, olive oil (only if your ground lamb is very lean), salt and pepper. Add lamb and mix just until combined (don't overmix or your meatballs will be tough).
Scoop meatballs out with a 2-tablespoon scoop or heaping standard tablespoon and place in a ragged mound on prepared baking sheet. Repeat with remaining lamb mixture leaving space around each meatball. Gently roll each mound to form a ball.
Bake meatballs until cooked through and lightly browned, about 10 minutes.
Transfer meatballs to serving bowl and pour desired amount of Garlicky Tomato sauce over. Gently toss meatballs to coat. Top with a generous amount of crumbled feta and fresh mint and parsley; serve.

Video

Notes

Note that you'll need finely chopped fresh mint and parsley for multiple steps in the recipe - I recommend chopping it all at once in the beginning.
If your ground lamb is very lean, I recommend adding a tablespoon or even two of olive oil to the mix to ensure that they're very juicy!
To keep your meatballs delicate not tough, take special care not to overmix your meatballs and form them gently without pressing too hard.
When garnishing with feta, mint and parsley, be generous! You'll make your meatballs and tomato sauce sing with flavor!
You'll have plenty of sauce! Serve the meatballs extra saucy (as we like) or add hot pasta to this dish to toss with meatballs and sauce for a heartier meal or save extra for another use (it freezes well!).

Nutrition