Lamb Meatballs in Tomato Sauce

Name: Lamb Meatballs in Tomato Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (565 g) ground lamb; ½ cup (50 g) panko breadcrumbs; 3 tbsp (45 ml) whole milk; 1 large egg; ¼ cup (40 g) yellow onion, finely minced; 2 clove (10 g) garlic, minced; ½ tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground cumin; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (80 g) yellow onion, finely diced; 3 clove (15 g) garlic, minced; 2 tbsp (30 g) tomato paste; 28 oz (800 ml) canned crushed tomatoes (28-oz can); ¾ cup (180 ml) beef or chicken broth; ¼ tsp (1¼ g) ground cinnamon; 1 bay leaf; to taste kosher salt; to taste black pepper, freshly ground; ½ cup (120 ml) Greek yogurt or labneh (optional); ¼ cup (10 g) fresh mint, chopped (optional)

From the MyKitchenBank Kitchen

Tender lamb meatballs infused with cinnamon and fresh herbs, simmered in a gently spiced tomato sauce. This Mediterranean dish works beautifully as an appetizer, over rice, or nestled in pita bread with yogurt and cucumber.

Prep: 20 min
Cook: 35 min
Wait: 19 min
Total: 1 hr 14 min
Makes: About 16 meatballs (serves 4 as a main course or 6–8 as an appetizer)

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Ingredients

4 servings

For the meatballs
1¼ lb (565 g) ground lamb
½ cup (50 g) panko breadcrumbs
3 tbsp (45 ml) whole milk
1 large egg
¼ cup (40 g) yellow onion, finely minced
2 clove (10 g) garlic, minced
½ tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) ground cumin
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For cooking
2 tbsp (30 ml) extra-virgin olive oil
For the sauce
½ cup (80 g) yellow onion, finely diced
3 clove (15 g) garlic, minced
2 tbsp (30 g) tomato paste
28 oz (800 ml) canned crushed tomatoes (28-oz can)
¾ cup (180 ml) beef or chicken broth
¼ tsp (1.3 g) ground cinnamon
1 bay leaf
to taste kosher salt
to taste black pepper, freshly ground
For serving
½ cup (120 ml) Greek yogurt or labneh (optional)
¼ cup (10 g) fresh mint, chopped (optional)

Equipment (5)

Small bowl
Large mixing bowl
10–12-inch (25–30 cm) skillet or saucepan
Wooden spoon
Meat thermometer (optional)

Steps

Before you start

Bring ground lamb to cool room temperature (if it's very cold, the meatballs won't hold together as well)
Have all ingredients measured and ready
Use a 10–12-inch (25–30 cm) skillet or wide saucepan for simmering

1
Mix the meatball mixture
- In a large bowl, combine the breadcrumbs with the milk and let sit for 2 minutes to absorb.
- Add the ground lamb, egg, minced onion, minced garlic, cinnamon, cumin, parsley, salt, and pepper.
- Using your hands (or a fork), gently fold everything together just until combined—do not overwork or the meatballs will become dense and tough.
- The mixture should feel moist but hold together when squeezed.
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Ready when: Mixture is evenly combined and holds together
Tip: Overworking the meat develops gluten-like strands that make the meatballs tough. Fold gently just until the ingredients are distributed.
2
Shape the meatballs
- Using your hands or a small ice-cream scoop (about 1½ tablespoons), form the mixture into 16 balls roughly 1¼ inches (3 cm) in diameter.
- Place them on a parchment-lined plate or baking sheet.
- Do not pack them tightly—they should feel light and airy.
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Ready when: All meatballs are shaped and evenly sized
Tip: Keep your hands lightly moistened with water to prevent sticking, but don't make them wet.
3
Heat oil and brown meatballs
- Heat 2 tablespoons of olive oil in a 10–12-inch (25–30 cm) skillet over medium-high heat.
- Once shimmering, carefully add the meatballs in a single layer (you may need to do this in two batches to avoid crowding).
- Let them sit undisturbed for 2–3 minutes, then gently roll them to brown on all sides, about 6–8 minutes total.
- They should be golden brown on the outside but still raw inside.
- Transfer to a clean plate.
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Ready when: Meatballs are golden brown on the outside
Tip: Don't turn them too early or too often—let them develop a crust. If the pan looks dry between batches, add a touch more oil.
4
Build the sauce base
- In the same skillet (don't clean it—the browned bits add flavor), reduce heat to medium.
- Add the diced onion and sauté, stirring occasionally, for 3–4 minutes until softened and starting to turn golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes to slightly caramelize it.
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Ready when: Onion is softened and garlic is fragrant; tomato paste is slightly darkened
Tip: Cooking the tomato paste until it darkens brings out its sweetness and depth. Watch it so it doesn't scorch.
5
Add tomatoes and broth
- Pour in the canned crushed tomatoes (with their juice) and the broth.
- Stir well to combine, scraping up any browned bits from the bottom of the pan.
- Add the cinnamon and bay leaf.
- Bring the sauce to a gentle simmer over medium heat.
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Ready when: Sauce is bubbling gently at the edges
Tip: Deglazing the pan with the liquid captures all the savory browned bits—don't skip this step.
6
Simmer the meatballs
- Return the browned meatballs to the skillet, nestling them into the sauce.
- Reduce heat to medium-low and simmer gently (small bubbles breaking the surface occasionally) for 18–20 minutes, stirring gently and carefully every 5 minutes or so to turn the meatballs and keep them submerged.
- The sauce should thicken slightly and the meatballs will finish cooking through to a safe internal temperature of 160°F (71°C).
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Ready when: Meatballs are cooked through (internal temperature of 160°F / 71°C), and sauce is slightly thickened and flavors are melded
Tip: A gentle simmer prevents the meatballs from breaking apart. Resist the urge to boil vigorously.
7
Season and finish
- Remove the bay leaf.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- If the sauce is too thin, simmer uncovered for 2–3 more minutes to reduce.
- If it seems too thick, stir in a few tablespoons of water or broth.
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Ready when: Sauce is the consistency you prefer, flavors are balanced
Tip: Season conservatively—you can always add more, but you can't take it out.
8
Serve
- Spoon the meatballs and sauce into bowls or onto plates.
- Serve warm with rice, couscous, or crusty bread, or nestle them into warmed pita pockets.
- If using yogurt and mint, dollop yogurt on top and sprinkle with fresh chopped mint for a cooling contrast to the warm spiced sauce.
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Tip: Serve immediately while the meatballs and sauce are hot for the best flavor and texture.

Good to know

Tips

Cinnamon in savory lamb dishes is a hallmark of Mediterranean and Middle Eastern cooking. It adds warmth without sweetness—don't skip it.
For a deeper sauce, omit the bay leaf and add ½ teaspoon of ground coriander and a pinch of cayenne pepper instead.
Make extra sauce: the meatballs are wonderful over creamy yogurt, in wraps with cucumber and fresh herbs, or over a bed of cauliflower rice.
If your meatballs crack or fall apart while browning, the mixture was too lean or overworked. The egg and breadcrumb mixture acts as a binder—ensure it's fully incorporated before shaping.

Make ahead

The meatballs can be shaped up to 6 hours ahead, covered, and refrigerated. The cooked meatballs in sauce can be made a full day ahead and reheated gently on the stovetop over low heat, covered, for 8–10 minutes, stirring occasionally.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a lid, stirring occasionally, for 8–10 minutes. Freeze in an airtight container for up to 2 months; thaw in the refrigerator overnight and reheat as above.

Substitutions

ground lamb → ground beef or ground turkey. The dish will be milder; use the same amount. Ground turkey may require an extra tbsp of olive oil when browning since it's leaner.
canned crushed tomatoes (28-oz can) → 2 cups (500 ml) fresh tomato puree or tomato sauce. Use fresh ripe tomatoes blended smooth or good-quality bottled tomato sauce. Adjust salt to taste as canned products vary in sodium.
fresh flat-leaf parsley → fresh mint or cilantro. Mint adds a cooling note typical of Levantine cooking; cilantro brings brightness. Use the same quantity.
ground cinnamon → allspice or a blend of allspice and cloves (¼ tsp total). Allspice offers a warmer, earthier spice profile. Start with less as it's more assertive than cinnamon.