Half-Dozen Spiced Lamb Meatballs in Tomato Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Tender lamb meatballs infused with warm spices, cooked in a rich tomato sauce, perfect for an appetizer or main served with flatbread. This Middle Eastern-inspired lamb recipe, ready in about 35 minutes, blends ground lamb, onion, garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ground lamb
• 1/2 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 tbsp, chopped fresh parsley
• 1 large egg
• 1/3 cup breadcrumbs
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup canned crushed tomatoes
• 1/4 cup water
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: In a large bowl, combine 12 oz ground lamb, 1/2 chopped onion, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground cinnamon, 2 tbsp chopped fresh parsley, 1 large egg, 1/3 cup breadcrumbs, 3/4 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Shape the mixture into 6 evenly sized meatballs, about 2 inches each.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 3-4 minutes per side until browned all over but not fully cooked through.
4. Step 4: Remove meatballs and set aside. Pour 1 cup canned crushed tomatoes and 1/4 cup water into the skillet, stirring to loosen browned bits.
5. Step 5: Add 1/4 tsp red chili flakes if using, and simmer sauce for 5 minutes until slightly thickened.
6. Step 6: Return meatballs to the skillet, spoon sauce over them, cover, and simmer on low heat for 10 minutes until meatballs are cooked through and sauce coats them well.
7. Step 7: Serve warm with flatbread or rice.