Lamb & Feta Meatballs in Rich Tomato Sauce
Add a Greek-inspired twist to classic meatballs in tomato sauce. The feta, mint and lemon zest elevate up lamb meatballs which are served with a tomato, thyme and olive sauce
| Serving Size | 4 |
|---|---|
| Cook Time | 40 mins. |
Ingredients
- Meatballs
- 2 pounds ground lamb
- 3 large eggs
- 1½ cups dried bread crumbs
- 3/4 cup Feta cheese, crumbled
- 1/2 teaspoon garlic
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 lemon, zested
- Salt and pepper to taste
- Olive oil as needed
- Tomato Sauce
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 4 cloves of garlic, crushed
- 2 pounds canned tomatoes, chopped
- 1 tablespoons fresh thyme leaves, chopped
- 1/4 cup green olives, pitted
- 1/2 teaspoon superfine sugar
- Garnish
- Fresh parsley leaves, chopped, as needed
- Lemon wedges, as needed
Preparation
- Combine all meatball ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator.
- Prepare the sauce, by heating the oil in a heavy-bottomed pot over medium heat. Sauté the shallots and garlic for 5 minutes, or until the shallots are translucent.
- Add the canned tomatoes and thyme and reduce the heat to low. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom.
- Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Set aside until needed.
- Remove meatball mixture from refrigerator and roll into 1½” balls, using hands dipped in warm water to avoid sticking. Preheat the oven to 350°F.
- Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet.
- Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
- Heat the sauce, if necessary, and then add the meatballs to it.
- Garnish with the chopped parsley and lemon wedges to serve.
Lamb & Feta Meatballs in Rich Tomato Sauce
Add a Greek-inspired twist to classic meatballs in tomato sauce. The feta, mint and lemon zest elevate up lamb meatballs which are served with a tomato, thyme and olive sauce
4
Cook: 40 mins.
Preparation
- Combine all meatball ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator.
- Prepare the sauce, by heating the oil in a heavy-bottomed pot over medium heat. Sauté the shallots and garlic for 5 minutes, or until the shallots are translucent.
- Add the canned tomatoes and thyme and reduce the heat to low. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom.
- Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Set aside until needed.
- Remove meatball mixture from refrigerator and roll into 1½” balls, using hands dipped in warm water to avoid sticking. Preheat the oven to 350°F.
- Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet.
- Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
- Heat the sauce, if necessary, and then add the meatballs to it.
- Garnish with the chopped parsley and lemon wedges to serve.
Ingredients
- Meatballs
- 2 pounds ground lamb
- 3 large eggs
- 1½ cups dried bread crumbs
- 3/4 cup Feta cheese, crumbled
- 1/2 teaspoon garlic
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 lemon, zested
- Salt and pepper to taste
- Olive oil as needed
- Tomato Sauce
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 4 cloves of garlic, crushed
- 2 pounds canned tomatoes, chopped
- 1 tablespoons fresh thyme leaves, chopped
- 1/4 cup green olives, pitted
- 1/2 teaspoon superfine sugar
- Garnish
- Fresh parsley leaves, chopped, as needed
- Lemon wedges, as needed
