Last updated on July 9th, 2019 at 11:41 am
Meatballs aren’t just Italian food anymore! These lamb meatballs are made with Greek seasoning and cilantro. Cooked in a fresh spicy tomato sauce they are the perfect tapas dish, main course, or party appetizer.
I always think of meatballs being an Italian food to eat with pasta, and I’ve recently had some great meatballs at Table & Main and Osteria Mattone in Roswell, Georgia. Ever since then I have been dreaming of making my own lamb meatballs. Lamb gives the meatballs a distinct flavor that can’t be denied!
Lamb Meatballs for the win!
On our last trip to Phoenix, I had the pleasure of eating at St. Francis. St. Francis’ lamb meatballs had cinnamon and other spices that I don’t really associate with Italian food, but were very intriguing, delicious, and enticed me to try some other flavors in the meatball itself.
This recipe brings in some Mediterranean flavors and some Greek yogurt to cool the spice in them! Greek seasoning has a combination of oregano, garlic, onion, and mint. Adding fresh mint to these meatballs will add another level of flavor. I added cilantro to mine because that is a flavor that most of my friends like.
They are even great for breakfast the next day or early morning after a night on the town! I hope you enjoy the flavor profile and inspire you to try some new flavors with your meatballs.
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These lamb meatballs are easy to prep and can be made in advance and placed in a crock pot if necessary!
If you want some Paleo lamb meatballs, just omit the breadcrumbs and the slider rolls. Feel free to substitute almond meal in place of breadcrumbs but I think they are fine without it! If you like lamb in general like we do, then check out these No-Fail Grilled Lamb Chops from West Via Midwest!
Meatballs also make great sliders! I served these on adorable mini forks for a fun touch.
How do you eat your lamb meatballs? On top of spaghetti, all covered in cheese? From a crock pot with a jelly glaze?
For the Lamb Meatballs
- 1 lb ground lamb
- 1 lb ground pork
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoon Greek Seasoning
- 3/4 cup Italian breadcrumbs
For the Tomato Sauce
- 2 tablespoons olive oil
- 1 onion (minced and cooked)
- 5 cloves garlic
- 28 ounce can of crushed tomatoes
- 1 teaspoon cumin
- 1 tablespoon dried parsley
- 3 red chilies (I used dried ones that I split open or you can omit these all together)
- salt for seasoning
- 4 cups water
- Greek yogurt for topping
Make the lamb meatballs
Mix the pork, lamb, bread crumbs, salt, and Greek seasoning just to combine.
Scoop meat into meatballs, rolling slightly without over-working.
Heat olive oil in a pan until shimmering.
Brown the meatballs without cooking all the way through.
Remove from pan saving the fat in the pan.
Make the sauce
Add onions, garlic, spice, chilies, and tomatoes and cook for 5 minutes.
Bring to a boil then reduce to a simmer.
Return meatballs to the sauce and simmer for 30 minutes.
Toast bread to your liking.
Assemble meatball sliders using the Greek yogurt as a topping if you like.
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Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
These meatballs were inspired by April Bloomfield’s meatball recipe from “A Girl and Her Pig,” Canongate.
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