Go Back
+ servings
Logo of The Forked Spoon showing Spork
Large round serving dish filled with Middle Eastern Lamb Meatballs in a Saffron tomato sauce on a bed of cooked couscous.
4.89 from 9 votes

Easy Lamb Meatballs Recipe with Saffron Tomato Sauce

These easy Lamb Meatballs are made with a mixture of ground lamb, ground beef, fresh herbs, aromatic spices, and rustic bread. Bursting with the warm and comforting flavors of the Middle East, these lamb meatballs are delicious right out of the oven or homemade saffron tomato sauce and a side of couscous.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 40 meatballs + sauce
Calories: 129kcal

Ingredients

For the Lamb Meatballs

  • cups fresh rustic bread - cubed
  • cups Milk - cow milk or plain, unsweetened plant-based
  • pounds ground lamb
  • 1 pound ground beef - or ground lamb
  • 2 eggs
  • 8 cloves garlic - minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon sweet paprika
  • 2 teaspoon ground ginger
  • teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • ¼ cup fresh Italian parsley - finely chopped
  • ¼ cup cilantro - finely chopped
  • ¼ cup green onions - finely chopped

For the Saffron Tomato Sauce

  • 1 tablespoon olive oil
  • 1 large yellow onion - diced
  • 8 cloves garlic - minced
  • ¼ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 15 ounces crushed tomatoes
  • ounces tomato paste
  • 1 pinch saffron
  • 2 cinnamon sticks
  • cups chicken broth
  • 2 tablespoon honey
  • cups Milk - cow milk or plain, unsweetened plant-based
  • ½ cup chopped walnuts
  • ½ cup golden raisins

Instructions

For the Meatballs

  • Preheat oven to 350 degrees F. Scatter the chopped bread onto a baking sheet and toast for approximately 10-15 minutes or until the bread is dry and no longer moist and soft. When finished toasting, remove the bread from the oven and transfer to a large bowl.
  • Allow the bread to cool for approximately 5 minutes before drizzling with the milk. Mix well until the toasted bread is fully coated in milk and all of the milk has been absorbed.
  • To the same bowl, add the ground lamb, beef, eggs, garlic, spices, and fresh chopped herbs. 
  • Using your hands, mix well to thoroughly combine the meat, bread, and spices.
  • Preheat the oven to 375 degrees F. and line two large baking sheets with parchment paper.
  • With damp hands, roll the meat mixture into approximately ping-pong-size meatballs or use a large cookie scoop to portion out the lamb mixture into equal-sized balls. Transfer each meatball to the prepared baking sheet, repeating the process until no meat remains.
  • Transfer the baking sheets to the preheated oven and bake for approximately 20 minutes or until the internal temperature registers 160℉. Rotate the baking sheets once during cooking. Remove from oven and set aside.

For the Saffron Curry Sauce

  • Heat olive oil in a saucepot or Dutch oven over medium-high heat. Add the onion to the pot and sauté until soft and translucent, approximately 5 minutes. Add the garlic, cumin, salt, and pepper to the onions and mix well to combine. Cook for an additional minute, stirring continuously.
  • Add the crushed tomatoes and mix well. Allow the tomato juices to come to a low boil before adding the tomato paste. Mix well to combine.
  • Remove the onion and tomato mixture from the heat and transfer to a large high-speed blender (an immersion blender will work well, too). Process on low to medium-low until fully blended. Return pureed tomato sauce back to the original pot and set over medium heat.
  • Add the saffron, cinnamon sticks, chicken broth, and honey to the sauce and mix well to combine. Cover and simmer for approximately 10 minutes, stirring occasionally.
  • Remove the cinnamon sticks from the sauce and stir in the milk, mixing well to combine. Add the chopped walnuts and golden raisins, if desired. Return the sauce to a low simmer before adding the pre-cooked curried lamb meatballs to the pot (optional).
  • Allow the meatballs and sauce to simmer for 5 minutes before garnishing with additional chopped fresh parsley. Serve with warm couscous or other favorite grain, if desired. Enjoy!

Notes

  • The recipe can be prepared with any type of ground meat- beef, pork, turkey, or lamb.
  • The nutrition information is per meatball with sauce. Unfortunately, I do not have the exact amount of sauce per serving (which in the case of this recipe, is the sauce total divided by 40).

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 197mg | Potassium: 209mg | Fiber: 0g | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 3.2mg | Calcium: 43mg | Iron: 1.1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2024 The Forked Spoon