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Lamb meatballs with sauce recipe easy to make

You will love these succulent meatballs with sauce recipe easy! This is an example of great classic Italian cuisine. Sweet, sour, and savory flavors are all
Prep Time25 mins
Cook Time40 mins
chilling45 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: lamb meatballs, meatballs, meatballs with souce recipe easy, non-veg
Servings: 6 people
Calories: 569kcal
Author: recifit

Equipment

  • Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this dutch oven is perfect for cooking the vegetables and rice, maintaining heat without any hot spots that may burn the food.

Ingredients

Common Ingrediant

  • tbsp olive oil
  • 2 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 2 tbsp very roughly chopped pistachios
  • 2 tbsp pomegranate seeds

For the meatballs

  • 1 Kg Lamb mince
  • 1 small Red onion, grated
  • 4 cloves Garlic cloves, grated
  • 1 nos. Red chili, deseeded and very finely chopped
  • 1 small Lemon, zested
  • 50 gm fresh white breadcrumbs
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 3 tsp ground cumin
  • 2 tsp fine salt (you may need more – see tip)

For the sauce

  • 75 g Dried sour cherries
  • 100 ml pomegranate juice
  • 1 large onion, finely chopped
  • 2 cloves garlic , crushed
  • 100 ml red wine Optional
  • 250 ml lamb stock
  • ½ tbsp pomegranate molasses
  • ½ inch cinnamon stick
  • 2 bay leaves

Instructions

Make Meatball Form

  • Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in.
  • Using wet hands, form the meat into 24 balls just a little bigger than a walnut.
    Lamb meatballs with sauce recipe easy to make
  • As you form these, put them on a baking sheet or a tray. Cover them and put them in the fridge for 45 mins or so to firm up.

For the sauce-

  • put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
  • Heat 1/2 tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot is browned.
    Lamb meatballs with sauce recipe easy to make
  • Remember you aren’t cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold.
  • Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon, and bay.
  • Add the cherries, too – they should have absorbed nearly all of the pomegranate juice.
  • Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan, and cook for 15 mins. Take the lid off and cook for another 15 mins.
  • You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.

Taste for seasoning

  • you should consider the sweetness as well as the saltiness – and adjust it if you need to (sometimes I add a teaspoon of honey at this stage, or a little more pomegranate molasses).
    Lamb meatballs with sauce recipe easy to make
  • Scatter with the herbs, pistachios, and pomegranate seeds to finish.

Notes

Take a little pinch of the meatball mixture, fry it in some hot oil then taste it – this way you’ll know whether you have to adjust the seasoning or spicing (the worst mistake in making meatballs is not to season them properly).
GOOD TO KNOW
PER SERVING 569 kcals • fat 35g • saturates 14g • carbs 15g • sugars 12g • fiber 5g • protein 44g • salt 2.2g

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