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Lamb meatballs in tomato sauce

This Lamb meatballs in tomato sauce is a classic dish in Mediterranean region, particularly in Greece & Turkey. It’s easy, yummy and filling – a perfect comport food! Serve it with pasta, rice, couscous, mashed potatoes or just crusty bread and a green salad. You can serve it as part of a meze too at a dinner party.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Greek, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 500 g minced lamb
  • 1 small onion chopped
  • 1 clove garlic pressed
  • 1 Tbsp chopped basil leaves
  • 1 egg beaten
  • 150 g breadcrumbs gluten-free, if needed
  • 1 Tbsp chopped mint leaves
  • Salt & pepper
  • For tomato sauce:
  • 1 Tbsp olive oil
  • 1 onion medium
  • 2 cloves of garlic
  • A pinch of cayenne pepper
  • 1 cup tomato passata
  • ½ cup chicken stock
  • ½ tsp sugar
  • Salt & pepper

Method
 

  1. Combine the meatball ingredients in a large bowl, using your hands, then form small balls from the mixture.
  2. Heat some oil in a frying pan or deep-fryer, then fry them until golden all over. Drain the meatball on paper kitchen towels.
  3. Make the tomato sauce: sauté the onion and garlic in oil. Add passata, stock and sugar. Season with salt, pepper and cayenne. Bring to the boil and simmer for 10 minutes under a lid or until you get a thick sauce. Mix in the meatballs, reheat, then serve with some chopped mint leaves.