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Add a touch of Mediterranean flair to your dinner table with these homemade Italian lamb meatballs. Baked until golden and juicy then nestled in a flavorful tomato sauce this recipe brings a taste of classic Italian comfort to weeknight meals or special gatherings. Whether you use fresh or gluten free breadcrumbs these meatballs are a healthful protein option everyone at the table can enjoy.
The first time I made these was for a Sunday lunch with family and they were gone in minutes. Now my friends request them anytime I offer to cook.
Ingredients
- Ground lamb: Gives the meatballs a rich savory flavor and tender texture Look for fresh high quality lamb from a trusted butcher
- Fresh breadcrumbs: Help bind the mixture and keep the meatballs tender Homemade breadcrumbs or a gluten free variety work well
- Egg: Brings structure and moisture to the meatballs Choose fresh pasture raised eggs if possible
- Milk: Keeps the mixture soft and moist Use whole milk for best results
- Dried oregano: Adds classic Mediterranean flavor Opt for dried Greek oregano for the most vibrant taste
- Dried basil: Brings sweet herby notes Select a dried basil with good aroma and green color
- Dried rosemary: Offers deep woodsy flavor Finely crumble before adding for even distribution
- Dried thyme: Introduces a subtle earthiness
- Garlic: Gives a fragrant bite Finely chop and gently cook to avoid bitterness
- Olive oil: Used for both baking and sauce Choose a fruity extra virgin variety
- Chilli flakes: For a gentle heat Choose mild if making for kids or skip entirely
- Salt and pepper: Essential for seasoning Use kosher salt and freshly cracked pepper
- White onion: Adds sweetness and a base for the sauce Fresh onions with no soft spots yield best results
- Tomato sauce or passata: A smooth base for the sauce Use a high quality Italian passata for authentic flavor
- Tomato paste: Intensifies the tomato taste Make sure the paste is vibrant red with no metallic scent
- Red wine: Optional for depth and richness Use a dry Italian red if you include it
- Fresh basil: Brightens the sauce and brings a burst of green flavor Chop just before using for maximum aroma
- Fresh oregano: Adds fresh herbal notes to finish
Step-by-Step Instructions
- Prep the Oven and Baking Tray:
- Preheat your oven to 350 degrees Fahrenheit Prepare a baking tray with foil to prevent sticking and make clean up easier
- Mix the Meatball Base:
- In a large mixing bowl combine the ground lamb breadcrumbs egg dried herbs and milk Use clean hands or a fork and mix just until blended so the meat remains tender and not dense Season with salt and pepper
- Test the Seasoning:
- Roll a teaspoon size ball of the mixture Flatten and gently fry in just a little oil until cooked on both sides Taste and adjust seasoning as you like
- Shape and Bake the Meatballs:
- Dampen your hands to keep the mixture from sticking Using two tablespoons of the mixture at a time roll into golf ball size meatballs Place onto the prepared tray Drizzle with olive oil to help browning and moistness Bake for around twenty minutes until golden and juices run clear
- Cook the Sauce:
- While meatballs bake in a skillet heat olive oil over medium Add onion and garlic Sauté until soft and starting to turn gold about eight minutes Splash in the red wine if using and scrape the pan for all brown bits simmer for one minute Stir in tomato paste and passata then add chopped basil and oregano Simmer until the sauce thickens about ten minutes
- Finish and Serve:
- Nestle cooked meatballs into the sauce and stir gently to coat Let them simmer together a few minutes so flavors meld Serve hot with pasta salad or your favorite sides
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Storage Tips
Let any leftover meatballs cool completely before refrigerating Store them in an airtight container with a spoonful of sauce to keep them moist They will stay fresh for up to three days For longer storage freeze cooled meatballs and sauce separately for up to two months and thaw overnight before reheating gently on the stove
Ingredient Substitutions
If you do not eat lamb ground beef or turkey both make good substitutes though the flavor will be milder For a dairy free version swap in non dairy milk If you are out of breadcrumbs use cooked quinoa or finely crushed gluten free crackers
Serving Suggestions
Twirl these meatballs onto spaghetti for a classic approach or try over creamy polenta for a rustic meal They also shine tucked into a toasted roll with mozzarella and a little extra sauce For a lighter touch pile them atop a crisp green salad with plenty of vinaigrette
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Cultural Roots
Italian meatballs have historic roots as polpette known more as a main course or snack in Italy than with pasta The use of lamb and fresh herbs shows off southern Italian flavors where lamb is more commonly cooked especially around spring holidays
Frequently Asked Questions
- → What type of breadcrumbs work best?
Fresh or gluten-free breadcrumbs can be used based on preference. Both yield tender, moist meatballs. For maximum tenderness, avoid using dry, coarse varieties.
- → How do I keep my meatballs from getting tough?
Mix the meat mixture just until combined and be gentle when shaping. Overworking the meat can lead to dense textures.
- → Can I prepare the meatballs ahead of time?
Yes, meatballs can be formed and refrigerated for up to a day in advance. Bake just before serving for best flavor and texture.
- → Is it necessary to add red wine to the sauce?
Red wine adds depth, but the sauce will still be flavorful if omitted. Replace with extra tomato sauce or use a bit of broth if preferred.
- → What side dishes go well with lamb meatballs?
Pasta, roasted vegetables, or a green salad pair wonderfully. Crusty bread is also great for soaking up the rich sauce.
- → How do I know when the meatballs are cooked through?
Meatballs are done when golden and the juices run clear. For best results, check they reach an internal temperature of 165°F (74°C).