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Lamb & Beef Meatballs in Spiced Tomato-Mushroom Sauce

A hearty dish featuring tender meatballs simmered in a savory tomato-mushroom sauce, topped with creamy feta and crunchy pine nuts, perfect for cozy family dinners.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 ea egg, beaten
For the Spiced Tomato-Mushroom Sauce
  • 2 cups canned crushed tomatoes
  • 1 cup mushrooms, sliced
  • 1 ea onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional) for a little kick!
  • 1/4 cup olive oil
  • Salt and pepper to taste
To garnish
  • crumbled feta cheese
  • toasted pine nuts

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground lamb, ground beef, breadcrumbs, Parmesan cheese, parsley, garlic, cumin, coriander, salt, black pepper, and beaten egg. Mix gently to avoid overmixing.
  3. Form the mixture into large meatballs, about the size of a golf ball. You should get about 20 meatballs. Place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs in the preheated oven for about 20 minutes, or until they are browned and cooked through.
  5. While the meatballs are baking, in a large skillet over medium heat, add olive oil and sauté the diced onions until soft and translucent, about 5 minutes. Add in the minced garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
  6. Pour in the crushed tomatoes, smoked paprika, oregano, and red pepper flakes. Stir and simmer for about 10-15 minutes.
  7. Once the meatballs are done baking, gently place them into the sauce and let them simmer for an additional 5 minutes.
  8. Dish out the sauce and meatballs onto plates. Top with crumbled feta and toasted pine nuts.

Notes

Make ahead: These meatballs can be prepared in advance and refrigerated or frozen before baking. Leftovers can be stored in an airtight container for up to three days, reheating gently on the stove.