Description
Lamb meatballs have a richness and earthiness that beef and pork cannot touch — and when you simmer them in a spiced tomato sauce with cumin, cinnamon, and a hit of harissa, you get something that straddles the line between Italian comfort and North African warmth. The meatballs stay tender because of the breadcrumb panade, and the sauce picks up all the lamb drippings.
Ingredients
Units
Scale
- 1 1/2 lbs ground lamb
- 1/3 cup plain breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon harissa paste
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh flat-leaf parsley, chopped
- Crusty bread for serving
Instructions
- Combine the ground lamb, breadcrumbs, egg, garlic, mint, cumin, coriander, cinnamon, 1 teaspoon salt, and pepper. Mix gently until just combined. Roll into 1 1/2-inch meatballs — about 20.
- Heat olive oil in a large deep skillet over medium-high heat. Brown the meatballs in batches, about 2 minutes per side. They do not need to be cooked through. Remove and set aside.
- In the same skillet, cook the onion 4 minutes until softened. Add garlic and harissa paste. Stir 30 seconds.
- Pour in the crushed tomatoes, sugar, and remaining 1/2 teaspoon salt. Simmer 5 minutes.
- Nestle the meatballs into the sauce. Cover and simmer 20 minutes until the meatballs are cooked through and the sauce has thickened.
- Scatter crumbled feta and chopped parsley over the top. Serve with crusty bread for soaking up the sauce.
Notes
- Ground lamb has more fat than beef, which keeps the meatballs exceptionally moist. Do not try to drain the fat from the pan — it flavors the sauce.
- Harissa paste gives the tomato sauce a smoky heat that complements the lamb beautifully. Adjust the amount to your heat tolerance.
- Fresh mint in the meatballs is not decorative — it cuts the richness of the lamb and adds a brightness that dried herbs cannot replicate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 810
- Fat: 34
- Carbohydrates: 18
- Fiber: 3
- Protein: 34
- Cholesterol: 115