Easy Italian Lamb Meatballs (Printer-Friendly)

Juicy lamb meatballs with herbs and tomato sauce, baked for a flavorful, satisfying Mediterranean-inspired meal.

# What You’ll Need to Cook:

→ Meatballs

01 - 450 g ground lamb
02 - 54 g fresh breadcrumbs
03 - 1 egg, lightly beaten
04 - 100 ml milk
05 - 1 tablespoon dried oregano
06 - 1 tablespoon dried basil
07 - 0.5 tablespoon dried rosemary
08 - 0.5 tablespoon dried thyme
09 - 2 cloves garlic, finely chopped and gently cooked
10 - 2 tablespoons olive oil, for baking
11 - 0.25 teaspoon chilli flakes, optional
12 - Salt and pepper, to taste

→ Sauce

13 - 1 tablespoon extra virgin olive oil
14 - 1 white onion, finely chopped
15 - 2 cloves garlic, finely chopped
16 - 480 ml tomato sauce (passata)
17 - 65.5 g tomato paste
18 - 120 ml red wine, optional
19 - 1 bunch fresh basil, chopped
20 - 0.5 bunch fresh oregano, chopped
21 - Salt and pepper, to taste

# Steps to Prepare:

01 - Preheat oven to 175°C and line a baking tray with foil.
02 - In a large bowl, mix ground lamb, egg, dried herbs, breadcrumbs, and milk. Add finely cooked garlic. Season with salt, pepper, and chilli flakes if using. Mix gently until combined, avoiding overmixing.
03 - Roll a small portion of the meat mixture, flatten, and fry in a teaspoon of oil for about 5 minutes. Taste and adjust seasoning as needed.
04 - Using a spoon or scoop, form mixture into golf ball-sized meatballs. With damp hands, roll into uniform balls and place on prepared tray. Drizzle with olive oil or spray lightly. Bake for 20 minutes, until golden and juices run clear.
05 - While baking the meatballs, heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until fragrant and soft, about 5 minutes. Season with salt and pepper.
06 - Add red wine and scrape browned bits from the pan base. Simmer for 1 minute to reduce and cook off alcohol.
07 - Stir in tomato paste and tomato sauce. Add chopped fresh basil and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened.
08 - Gently add baked meatballs to the sauce. Stir to coat and simmer on low heat for several minutes. Serve hot with pasta, salad, or roasted vegetables.

# Extra Cooking Tips:

01 - Taste the meat mixture before shaping and adjust seasoning as needed.
02 - Avoid overworking the meat mixture to maintain tenderness.
03 - Ensure meatballs reach an internal temperature of 74°C for food safety.
04 - Allow meatballs to rest a few minutes before serving to enhance juiciness.

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