Hearty, filling recipe for homemade Lamb Meatballs, served with a Smoky Tomato Sauce


For the tomato sauce:
30 ml olive oil
2-3 cloves garlic, finely grated or chopped
2 cans whole Italian tomatoes, pureed
10 ml sugar
salt & freshly ground pepper to taste
10 ml smoked paprika

For the meatballs:
700-800 g lamb mince
1 red or white onion, coarsely grated
5 ml dried oregano
10 ml smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 ml Dijon mustard
15 ml olive oil, for greasing

To serve:
500 g dried pasta, cooked al dente (tagliatelle/spaghetti etc.)
shaved or grated parmesan cheese (or grana padano or pecorino)

How to
Make the sauce: heat the oil in a medium saucepan, then fry the garlic over medium heat for just a minute. Add the pureed canned tomatoes, sugar, salt, pepper and paprika. Stir and bring so a simmer. Turn heat down to low, cover and cook for 15 minutes while you make the meatballs.

Preheat oven to 200 C.

Make the meatballs: in a mixing bowl, add the mince, onion, oregano, paprika, salt, pepper and Dijon. Use a fork to mix it well (or use clean hands). Shape into balls about the size of golf balls. Pour a little oil into a large (30 cm round) oven proof dish and use your hands or a brush to cover the base with oil all over. Arrange the rolled meatballs in the dish, then pour the sauce all over the meatballs. Bake in the preheated oven for 25 minute or until brown on top and fully cooked.

Serve with freshly cooked pasta and shaved parmesan.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.