Lamb & Beef Meatballs in Spiced Tomato–Mushroom Sauce
A delicious fusion of ground lamb and beef meatballs in a spiced tomato-mushroom sauce topped with feta and pine nuts, perfect for weeknight dinners.
Ingredients
For the Meatballs
- 1 pound ground lamb
- 1 pound ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese because cheese makes everything better
- 2 large eggs
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh parsley
- to taste salt and pepper
For the Sauce
- 1 can (28 ounces) crushed tomatoes
- 1 cup sliced mushrooms the more, the merrier!
- 1 large onion, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- a pinch red pepper flakes for a bit of kick
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
Instructions
Preparation
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground lamb, ground beef, breadcrumbs, grated Parmesan, eggs, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly.
- Roll the mixture into meatballs about the size of golf balls and line them on a baking sheet.
Baking
- Bake the meatballs in the oven for about 25-30 minutes, or until golden brown and cooked through.
Preparing the Sauce
- In a large skillet over medium heat, sauté the chopped onion until translucent, about 5 minutes. Add the sliced mushrooms and cook until tender.
- Stir in the crushed tomatoes, paprika, cumin, and red pepper flakes. Allow the sauce to simmer for about 10 minutes.
Combining and Serving
- Once the meatballs are done, gently place them into the skillet with the sauce. Let them soak up the flavors for another 5 minutes.
- Before serving, sprinkle with crumbled feta and toasted pine nuts.
Notes
For meatball variations, consider using different herbs like thyme or oregano. This recipe doubles easily; freeze half for later use.