Lamb Meatballs With Spiced Tomato Sauce Recipe (2024)

This is indeed the recipe for kefta with a few minor changes. However, chopped cilantro in the meatballs is classic and deservedly so. And there is absolutely no need to add cream and bread crumbs: they are distractions that add only unneeded calories.

Delicious! I did not broil the meatballs, instead I roasted them on a baking sheet in a 450 oven for 15 minutes.

This meat mixture also is good for stuffing small, colored pepper halves following same instructions for saucing and baking as for the meatballs.

This is one of our most favorite recipes for meatballs. The tomato sauce is delicious but can run short if you want to really soak the meatballs in it so we usually make extra, as much as double. If you want more heat add more pepper flakes, although we like it the ways it is! Superb!

I've made these several times now for company and a large party. They are always a hit. I cook the meatballs in the oven rather than broil but keep everything else the same. I think they're best served over orzo pasta dressed with olive oil, salt and pepper. The feta and mint are a must for color as well as taste. You can also make the meatballs ahead of time and freeze them. Just defrost before baking. Add more cayenne for heat if you like.

I made the sauce and mixed the meatballs the day before I wanted to serve. Easy to finish the next day. I used a pound of lamb and definitely needed all the sauce in the original recipe. So double the sauce recipe if using the full amount of lamb.

Very good recipe. Took a few suggestions from other reviewers: substituted cilantro for the parsley (more authentic) and, rather than broiling, baked the meatballs at 450-degrees for 15 minutes. Also agree with doubling the sauce. Will definately make again.

can you use ground turkey or chicken?

I made this last night to rave reviews from self and family! Absolutely delicious, but with a few modifications. I added 2-3 cloves minced garlic to the meatballs and baked them @450 for 15 min instead of broil. And to the sauce I doubled it, which I highly recommend; added about 1/2 tsp extra cinnamon, 1/2 c. red wine, and simmered for about 3 hrs which really brought out the flavors. If you have the time, do it! You won't be disappointed! :)

I love this recipe so much I'm posting again. I pretty much make this as directed, except that this amount of sauce is only enough for one pound of lamb. Make more if you're making two pounds of meatballs. I also skip the cream. It's not needed and I don't see what it would add. I use one whole egg per pound of meat. Separating the eggs is an unnecessary step. I always forget the sugar but there is enough sugar in the oj. Finally, I serve this over orzo. It's perfect.

Made the meatballs as directed, but then formed them into patties and grilled them outside, resulting in a wonderful char. Then put them in the sauce, sprinkled on the feta and mint. Very tasty.

This is delectable! Do not omit the feta/mint topping; it adds a lot to the overall complexity. I substituted fat-free yogurt for the heavy cream, as is my wont, and was pleased with the result.

I've made it two ways: 1) brown and cook the meatballs in a frying/saute pan with a touch of oil 2) broiled as directed. Both turned out great, but broiling can lead to drier meatballs with more char, so you may need to bulk the sauce a bit to keep the dish balanced.

Easy to make and very impressive as a party dish, alongside a simple orange/date salad and a quinoa/toasted nut pilaf.

Determined to make this without going to the store and used what I had. Basil instead of parsley. Dried rosemary and thyme. Finished with fresh dill and goat Gouda. Despite all the changes it was delicious. Next time I’ll gather the correct ingredients. What a great recipe.

agree with other posts regarding the sauce / meat proportions. definitely double the sauce. i also used full fat greek yogurt instead of cream and the results were great. it was a rather involved process and took the better part of an afternoon, but was a hit, so worth the time. Served with shells.

Definitely double the sauce, you’ll want more - delicious!

Made as described, only subbing dill for the thyme, since hubby has a reaction to thyme. He’s asked me to put it on the monthly rotation.

A family member is following the Whole 30 diet, so I couldn't use cream or breadcrumbs--I left out the cream and subbed in a combination of almond flour and ground flax seed for the crumbs. I also started the sauce before the meatballs so it simmered for a good 30 minutes. Rave reviews from the family.

Could you please clarify whether the recipe calls for fresh breadcrumbs, or dried breadcrumbs (like panko)?

Omg this was so good and I normally don't even like lamb under non-Sam Sifton/Suzanne Goin circ*mstances. I know it's crazy around these parts but I followed the recipe. Thought the broiler - for 3.5 minutes on each side, muffin tin, h/t Alton B - gave the meatballs a great crust without drying them out at all. And I used the same wide, low skillet that I made the sauce in to brown the meatballs at the end (17 min at 400, less-browned side up) which was perfect. Thank you from this lamb convert!

This was stupid good. Whole family loved it. Meatballs made with half lamb, half ground beef, as that's what the store had. Served over couscous. YUM.

Suzanne Goin's recipes (and restaurants) never disappoint! Another winner - and can confirm a hit with the teens too. My only tweak was I browned my meatballs in a skillet, then wiped it out and used it to make the sauce. Delicious!

Awfully nice. I made half the meatballs, ¾ of the sauce (3 cups of tomatoes, ¾ of everything else). Didn’t have feta, forgot the mint. No matter. Made enough for two meals for two people; treasure in the freezer!

Wow...too many onions in my opinion...and next time I am going to sweat the onions for the meatballs first--like the recipe says for the sauce....raw in the meatball mix was too powerful.

We subbed uncooked rice for bread crumbs and simmered in the sauce for 1 hour. It was a hit@

I've been making these meatballs at least 2-3 times a year for I don't know, ten years? The flavors are deep and compliment each other so well. Do not skip the mint and feta. I always double the amount of sauce and even then wouldn't mind more. Lately I've been doubling the sauce and making two small burgers from the meat and making the rest into meatballs. I get delicious lamb burgers for another time AND a bit more sauce for the balls. Win Win.

Absolutely delicious. I forgot the breadcrumbs and used yogurt instead of heavy cream. They were extraordinary.

For dietary reasons is it possible to swap out maybe coconut milk or something for the cream? Is there a good dairy cream alternative that would work?