These lamb meatballs are packed with flavor and can be served by themselves, on pasta or rice, or on a toasted roll to make a slider!
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.
*If you like this recipe, leave me a comment and rate it with some stars!
- Category: Appetizers, Tapas
- Method: stove top
- Cuisine: American
Keywords: Lamb, Meatballs, Mediterranean, appetizers