These Spicy Lamb Meatballs In Tomato Sauce are packed with herbs and spices for a Middle-Eastern inspired family meal that can easily be prepared in advance. They are mildly spiced so the kids will love them too!
Meatballs are a big thing in our household, especially with the kids who absolutely adore them!
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These egg and dairy-free meatballs have become a go-to dinner for them, whilst I love a traditional Swedish Meatball - IKEA style!
I wanted to create a dish that would be appealing to kids but also a bit more exciting than regular meatballs.
For these spicy lamb meatballs, I kept the tomato sauce simple. However, I added fresh herbs like mint and parsley to the lamb mince, along with a touch of garam masala for a hint of spice. Cooking them with onion and garlic really adds layers of flavour, resulting in these delicious meatballs.
As the meatballs cook, their rich flavours infuse into the tomato sauce, giving it a slightly spicy and smoky taste that we all love!
We love to serve them with Parmentier Potatoes & Yoghurt & Mint Dip.
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🥘 Ingredients You Will Need & Substitutions
Here is a brief overview of the ingredients you will need to make these spicy lamb meatballs in tomato sauce. This dish is free from the major 14 allergens, so is a great meal to serve if people have multiple food allergies.
- Lamb Mince - I recommend going with a high-fat mince (at least 20%) as this is what helps to keep the meatballs juicy, however, you can use a lower fat percentage if you are looking for a leaner option. Beef mince or pork mince can also be used, but the flavour in the end result will be different.
- Onion & Garlic - Used in both the meatballs and the tomato sauce to add a great base flavour to both components.
- Fresh Herbs - I have used fresh parsley and fresh mint. Try and use fresh herbs if you can, as they have a totally different flavour. You can use any leftover parsley in this dairy-free garlic bread & use the leftover mint in this mint & yoghurt dip which goes really well with the meatballs.
- Garam Masala - This is a combination of many different spices, that can be bought in most major supermarkets & is what brings the flavour of the meatballs alive.
- Tinned Tomatoes - Try and buy the best ones you can afford, you will notice the difference in taste. You can use diced or finely chopped. Ive also used chopped tomatoes in this milder dish - hidden veggie pasta sauce.
- Chilli Flakes - These are added for a bit of heat to the sauce. You can leave these out if cooking for small children.
- Sugar - This takes away some of the acidic tartness you can get from tinned tomatoes and helps create a more balanced flavour to the sauce.
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
✏️ How to Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by heating some oil in a large saucepan. Dice one onion and add it to the pan. Fry on a low to medium heat until the onion becomes translucent.
Finely chop 3 garlic cloves and add them to the pan, along with the garam masala, cooking for an additional 2-3 minutes.
Step 2: To prepare the herbs, finely chop the mint leaves, discard the stems, and chop the fresh parsley, stems included.
Step 3: In a large mixing bowl, combine the lamb mince with the freshly chopped herbs, salt, pepper, and the cooked onion and garlic mixture.
Step 4: Use your hands to thoroughly mix everything together and shape the mixture into 16 balls around golf ball size.
Chill the meatballs in the fridge while you prepare the sauce to help them firm up a bit.
Step 5: In the same saucepan used previously for cooking the onion, add some more oil over a low to medium heat.
Finely dice the remaining onion, add it to the pan, and fry until soft. Add the garlic and cook for an additional 1-2 minutes.
Step 6: Pour in the tinned tomatoes, along with the sugar, chilli flakes ( you can leave these out if you are cooking for small children), and salt and black pepper.
Let the sauce cook out for 5 minutes.
Optional: For a smoother sauce, blend it using a stick blender at this stage.
Step 7: In a large frying pan, add 1 tablespoon of oil and heat it over a medium to high heat.
Fry the meatballs for about 5 minutes, turning them regularly until they are browned all over.
Step 8: Transfer the browned meatballs to the tomato sauce. Reduce the heat to a simmer and cook for 10-12 minutes, or until the meatballs are fully cooked.
If the internal temperature reaches 71.1˚C / 160˚F on a meat thermometer they are cooked.
🤔 Why Are My Meatballs Falling Apart?
To keep this recipe gluten & egg free, I haven’t used egg and breadcrumbs to help bind the meatballs, so it’s really important that you leave them to chill in the fridge for at least 15 minutes before cooking.
This helps them to firm up and keep their shape whilst cooking. You will also need to be gentle when handling and transferring the balls to the tomato sauce.
If you don’t have an allergy to eggs, you can crack 1 egg into the meatball mixture before combining it into balls.
💡 Tips & Tricks
- ✔️ Chill In The Fridge: Whilst you are preparing the sauce, chill the meatballs in the fridge. This helps them firm up, so they don’t fall apart when cooking.
- ✔️ Meat Thermometer: Use a meat thermometer to check if the meatballs are cooked. The internal temperature should read at least 71.1˚C / 160˚F.
- ✔️ Browning the Meatballs: When frying the meatballs, make sure to brown them evenly on all sides. This adds a nice caramelised flavour to the meatballs.
🥡 Storage / Reheating / Freezing
If you have leftovers they will keep in the fridge in an airtight container for up to 3 days.
Either reheat the meatballs over a low heat on the hob in a saucepan until piping hot throughout or reheat in the microwave for a couple of minutes until heated up.
You can freeze them in a freezer-safe container for up to 3 months.
When you are ready to eat, let them thaw in the fridge overnight and reheat as above.
💬 Recipe FAQs
How spicy are these meatballs?
I would describe the meatballs as mild spiced and the spicy tomato sauce as mild to medium. The spiciness can be easily adjusted by varying the amount of chilli flakes & garam masala used or leaving them out altogether if you prefer a milder dish.
Taste the sauce before adding the meatballs to adjust the heat level.
If you don't have a meat thermometer, you can check if the meatballs are cooked through by cutting one open. It should be opaque and no longer pink in the centre.
Yes, you can substitute lamb mince with ground beef, pork, or even turkey mince if you prefer. Note that the dish will have a different flavour, as all of the meats taste different.
⚡ More Lamb Recipes
Looking for other recipes using lamb? Why not check these out...
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Spicy Lamb Meatballs In Tomato Sauce
Equipment
- Large Saucepan
Ingredients
Meatballs
- 500 g (1lb) lamb mince
- 1 medium onion finely diced
- 3 medium garlic cloves finely chopped
- 10 g (¼ oz) fresh parsley finely chopped - stems included
- 10 g (¼ oz) fresh mint finely chopped - stems removed
- 1 tablespoon garam masala
- 2 tablespoon olive oil
- salt & pepper to taste
Tomato Sauce
- 800 g ( 28 oz) tinned tomatoes 2 tins
- 1 medium onion finely diced
- 1 medium garlic clove finely chopped
- 1 teaspoon chilli flakes leave out if cooking for small children
- ½ teaspoon sugar
- salt & pepper to taste
Instructions
- Heat 1 tablespoon of oil in a large saucepan on a low-medium heat. Dice one onion and add to the pan. Fry for 5-7 minutes until translucent. Finely chop 3x garlic cloves and add these to the pan, along with the garam masala, cooking for a further 2-3 minutes.
- Finely chop the mint leaves (discarding the stems) & the fresh parsley, stems included.
- To a large mixing bowl, add the lamb mince, freshly chopped herbs, salt & pepper & cooked onion and garlic.
- Combine the mixture with your hands and shape into 16 balls around golf ball size. Chill the meatballs in the fridge whilst you make the sauce.
- To the same saucepan you previously cooked the onion in, add 1tbsp of oil on a low-medium heat. Finely dice the other onion, add this to the pan & fry for 4-5 minutes. Add the garlic & cook for a further 1-2 minutes.
- Pour in the tinned tomatoes, along with the sugar, chilli flakes and salt & pepper. Cook for 5 minutes.
- Optional: If you prefer a smoother sauce, you can blend it at this point with a stick blender.
- Add 1 tablespoon oil to a large frying pan and fry the meatballs on a medium/high heat for 5 minutes, turning regularly until browned all over.
- Add the meatballs to the tomato sauce, lower the heat to a simmer and cook for 10-12 minutes until the meatballs are cooked through. (Check they are cooked with a meat thermometer)
Lauren Woodger says
5 stars