Mediterranean lamb meatballs in rich tomato sauce

    1 hour 50 min

    These Mediterranean style lamb meatballs do take a little time, but the final result is well worth it. A great special occasion dish for two. Enjoy with a full bodied bottle of red.

    9 people made this

    Serves: 2 

    • For the meatballs
    • 350g lamb mince
    • 1 onion, minced
    • 1 large egg
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground fenugreek
    • 1/4 teaspoon ground coriander
    • 110g dried breadcrumbs
    • plain flour, as needed
    • 2 tablespoons olive oil
    • For the sauce
    • 300ml chicken stock
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon tomato puree
    • 1 tablespoon ketchup
    • 2 cloves of garlic, crushed
    • 1 teaspoon chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • 1/2 teaspoon chopped fresh rosemary

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

      For the meatballs:

    1. In a large bowl and using a fork, thoroughly combine the lamb mince, onion, egg and spices. Add breadcrumbs to bind the mixture together.
    2. Roll about a teaspoon of this mixture in your hands and then roll each meatball in a little plain flour. Cover with cling film and leave in the fridge for about an hour to firm.
    3. For the sauce:

    4. Meanwhile, combine all the sauce ingredients in a large bowl and set aside.
    5. After an hour, warm the oil in a frying pan and gently fry the meatballs over a moderate heat until golden brown on all sides.
    6. Quickly pour in the sauce mixture and reduce to a simmer for about 25 to 30 minutes stirring occasionally. Remove when the meatballs are no longer pink in the centre and the sauce has thickened.

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    Reviews in English (1)


    This recipe wasn't as much effort as I expected and was so tasty. The quantity was greater than needed for two people and we put two portions in the freezer as well as having two ourselves, but it reheated perfectly, so well worth the effort. Great recipe.  -  24 May 2014