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Lamb & Beef Meatballs in Spiced Tomato–Mushroom Sauce

A cozy dinner recipe featuring tender lamb and beef meatballs in a savory tomato-mushroom sauce, topped with feta cheese and toasted pine nuts.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 600
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 chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • to taste Salt and pepper
For the Sauce
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cups mushrooms, sliced
  • 2 cans (15 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted pine nuts

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix together the ground lamb, ground beef, breadcrumbs, grated Parmesan, parsley, minced garlic, egg, and a generous sprinkle of salt and pepper. Combine until thoroughly mixed.
  3. Roll the mixture into bite-sized balls (about the size of a golf ball) and place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs for about 20 minutes until golden brown and cooked through.
Cooking the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
  2. Add the sliced mushrooms and cook until nicely browned.
  3. Stir in the crushed tomatoes, oregano, paprika, and season with salt and pepper to taste. Let the sauce simmer for about 10 minutes until thickened slightly.
Combine and Serve
  1. Gently add the baked meatballs into the tomato-mushroom sauce. Stir to coat and let them heat together for about 5 more minutes.
  2. Plate the meatballs with a sprinkle of feta cheese and toasted pine nuts on top. Serve with crusty bread or over pasta.

Notes

You can prep the meatballs ahead of time and freeze them. Just pop them into the sauce straight from the freezer when you’re ready to eat. If lamb isn’t your thing, use all beef or turkey as alternatives.