New this month
Get the Allrecipes magazine just $7.99

Lamb Meatballs and Sauce

Chef John

"These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs."
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 610 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 2323 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Line a baking sheet with aluminum foil; oil lightly.
  3. Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
  4. Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
  5. Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
  6. Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
  7. Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 17
Most helpful
Most positive
Least positive
Newest

I made this the other night and hubby absolutely LOVED it! We've recently changed our eating habits from less beef to more lean meats like Lamb and Bison. I was at a loss as to what to make with...

I made just the meatballs and added to a store bought sauce. They were so tasty! I was really surprised. I used oatmeal and panko crumbs because that's what I had.

I was so impressed by how good this turned out!! I had 1lb of ground lamb on hand and was just looking for a simple recipe to make without going back to the store. Some alterations: used a jar o...

The combination of spices for the meatballs here is unbelievably delicious (cumin, cinnamon etc.). I use it for all of my lamb recipes (lamb burgers, lamb stuffed peppers, etc). Great job Chef J...

Excellent! Served with feta & doubled the mint to serve. Will make again.

Excellent. Could not to eat while making this and it was so good and easy to make. I served it with whole wheat penne and Parmesan cheese. Delicious !!!

This was delicious. While I didn't have any mint on hand I did have everything else that the recipe called for and followed the directions as written. This recipe is a keeper and I will make i...

Most Excellent! (Grammarians cringe.) This was truly outstanding. Added crushed seeds from a half dozen cardamom pods. Served on lemon-zested couscous and topped with Pecorino Romano just befor...

I chose to not make the red sauce and serve it over angel hair pasta which was tossed with butter and pecorino romano. Parmesan would I think also be lovely as it is milder. The flavor profile o...