Spiced Lamb Meatballs Tomato (Print Version)
Lamb meatballs seasoned with cumin, coriander, and cinnamon, gently cooked in a fragrant tomato sauce.
# What You'll Need:
→ Meatballs
01 - 1.1 lb 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 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)
# Directions:
01 - Preheat the oven to 390°F and line a baking tray with parchment paper.
02 - In a large bowl, gently mix ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, pepper, egg, and breadcrumbs until just combined.
03 - Form the mixture into 20 walnut-sized balls and arrange them on the prepared baking tray.
04 - Bake meatballs for 12 to 15 minutes until lightly browned but not fully cooked.
05 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent.
06 - Add minced garlic, 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 sauce to a gentle simmer.
08 - Add partially baked meatballs to the sauce. Cover and simmer gently for 15 to 20 minutes, turning occasionally, until meatballs are cooked through and sauce thickens.
09 - Adjust seasoning if needed. Serve hot, garnished with fresh parsley and mint.
# Expert Tips:
01 -
- The spices bloom into something warm and slightly mysterious without ever tasting overly complicated or harsh.
- These meatballs stay incredibly juicy because of the grated onion and gentle hand-mixing, which most people skip over but shouldn't.
- You can serve them a dozen different ways—over rice one night, tucked into pita the next, or even chilled as a cold appetizer if you're feeling adventurous.
02 -
- The grated onion is not just flavor—it's texture and moisture control, so don't replace it with minced onion or leave it out entirely.
- Partially baking the meatballs before the sauce prevents them from falling apart and ensures the interiors are properly cooked while the outsides stay intact in the tomato sauce.
03 -
- Wet your hands slightly before rolling each meatball—it prevents sticking and gives you better control without compacting the mixture.
- The sauce will look thin when you first add the meatballs, but it thickens considerably as it simmers and the lamb releases its natural juices.