Spicy Lamb Meatballs In Tomato Sauce
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!
Servings: 4 servings
Calories: 517kcal
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)
Notes
See the recipe post for more detailed guidance and instructions.
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.
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.
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.
What if I don't have a meat thermometer?
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.
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.
Nutrition
Calories: 517kcal | Carbohydrates: 23g | Protein: 25g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 91mg | Sodium: 352mg | Potassium: 994mg | Fiber: 5g | Sugar: 12g | Vitamin A: 899IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 5mg
