Lamb Meatballs in Tomato-Olive Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy lamb meatballs simmered in a rich tomato sauce with Kalamata olives and fresh herbs, perfect for a hearty meal. This mediterranean-inspired lamb (mediterranean) ready in about 50 minutes blends ground lamb, onion, finely chopped, garlic cloves, minced 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 400 calories and feeds 4, 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

• 1 lb ground lamb
• 1 small onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 large egg
• 1/3 cup breadcrumbs
• 3 tbsp olive oil
• 14 oz canned crushed tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a large bowl, combine 1 pound ground lamb, 1 finely chopped small onion, 3 minced garlic cloves, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1 large beaten egg, 1/3 cup breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Mix gently until just combined.
2. Step 2: Form the mixture into 1.5-inch meatballs and set aside.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 5-6 minutes total. Remove and set aside.
4. Step 4: In the same skillet, add 1 tablespoon olive oil and 14 ounces canned crushed tomatoes. Bring to a simmer and stir in 1/2 cup halved Kalamata olives.
5. Step 5: Return the meatballs to the skillet and gently nestle them into the tomato mixture. Cover and simmer on low heat for 15 minutes until meatballs are cooked through and sauce thickens.
6. Step 6: Garnish with extra fresh parsley if desired and serve hot with crusty bread or rice.