Homemade Lamb Meatballs {In a homemade tomato sauce}

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Cooking is one of the best ways to show your love. Around the holidays, when you’ve got lots of people around to feed and love, you want to make a dinner that’s extra special. This recipe for homemade lamb meatballs and tomato sauce fills your home with that delicious holiday smell, and feeds a big group beautifully. Its perfect family fare- everybody can get involved in the kitchen and enjoy cooking together.

You could use store-bought sauce, but the homemade version comes together with a few simple steps and tastes so much more delicious. You could even make some homemade pasta if that’s your thing, but a good quality boxed pappardelle or tagliatelle pasta works perfectly too.
Lamb Meatballs in Homemade Tomato Sauce

For the Tomato Sauce

    • 1 large onion, chopped
    • 5 garlic cloves, chopped
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • Red pepper flakes
    • 2 tablespoons tomato paste
    • 1 tablespoon sugar
    • 2  15-ounce cans tomato puree (or diced tomatoes, or fresh tomatoes)
    • 2 tablespoons oregano
    • 2 tablespoons minced parsley
    • Small handful fresh basil
    • Salt and pepper to taste


  1. In a Dutch oven, heat the butter and olive oil and sauté the onion and garlic and a few red pepper flakes over medium low heat until onions are soft and just starting to turn golden.
  2. Add tomato paste and sugar and stir, mashing paste and onion mixture together, about 1-2 minutes.
  3. Pour in tomatoes, and add oregano and parsley, and stir. Add a splash of red wine or balsamic vinegar if you like, and season to taste.
  4. Simmer lazily over low heat, uncovered, for as long as you like. If the sauce gets too thick, add a little water to thin it back out. To finish it off before serving, add some fresh chopped basil.
For the Lamb Meatballs
    • 2 pounds ground lamb
    • 1 cup Italian bread crumbs
    • 1 cup shredded Parmesan cheese
    • 2 shallots (or ¼ onion) minced
    • 2 garlic cloves, minced
    • 2 eggs, lightly beaten
    • 1 cup chopped flat leaf parsley
    • Dash of red pepper flakes
    • Salt and pepper to taste
    • Olive oil, for browning
  1. In a large bowl, combine meat, bread crumbs, eggs, Parmesan cheese, shallots, garlic, parsley, salt and pepper. Mash together with hands until thoroughly combined.
  2. Roll the mixture into balls (the smaller they are, the more tender they will turn out).
  3. In a large skillet, add a big glug of olive oil and heat over medium high heat. Begin browning meatballs, in batches, turning frequently.
  4. Remove when browned on all sides, and add to the slowly simmering sauce. Continue cooking over low heat for 10-15 minutes.
  5. Cook your pasta to al dente, then drain and add it back to your pot. Toss with the sauce and meatballs, and mix in some Parmesan cheese and basil to finish. Serve with a tossed arugula salad and some red wine, and you’ll have some happy friends and family!
Recipe Inspired by Dinner, A Love Story.
Read the full post on Bachelor Kitchen.

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