Easy Italian Lamb Meatballs

Easy Italian Lamb Meatballs

Add a touch of Mediterranean flair to your dinner table with these homemade Italian lamb meatballs. Made with fresh or gluten-free breadcrumbs and flavorful spices, they're baked making them a healthy protein option that the whole family will love. Get the recipe now and enjoy a taste of classic Italian cuisine in your own home!

4.91 from 10 votes

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 724kcal

Author: Deborah Rainford

Ingredients

For the Meatballs

1 pound (1 pound) ground lamb
½ cup (54 g) fresh breadcrumbs, *see notes
1 (1) egg, lightly beaten
100 ml milk
1 Tablespoon (1 Tablespoon) dried oregano
1 Tablespoon dried basil
½ Tablespoon dried rosemary
½ Tablespoon (0.5 Tablespoon) dried thyme
2 cloves (2 cloves) garlic, finely chopped and gently cooked
2 Tablespoons (2 Tablespoons) olive oil for baking
¼ teaspoon (0.25 teaspoon) chilli flakes, *optional
Salt and Pepper to taste

For the Sauce

1 tablespoon extra virgin olive oil
1 (1) white onion, finely chopped
2 cloves (1 clove) garlic, finely chopped
2 cups (2) tomato sauce, *also called passata
¼ cup (65.5 g) tomato paste
½ cup (120 g) red wine, *optional
1 (1) bunch fresh basil, chopped
½ (0.5) bunch fresh oregano, chopped
Salt and pepper to taste

Instructions

To make the meatballs

Preheat the oven to 350ºF (175ºC) and line a baking tray with foil.
In a large bowl add the lamb, egg, dried herbs, and breadcrumbs. Pour in the milk and mix everything together well. Season well with salt and pepper. Be sure not to over-mix the lamb or you'll end up with tough meatballs.

Testing the mixture

Roll a mini meatball (about 1 teaspoon) and flatten it. Heat a teaspoon of oil in a small skillet and gently fry the flattened meatball for about 5 minutes. Once cooked, test the meatball for flavor and seasoning before rolling the remaining mixture.

Cooking the meatballs

If you are happy with the seasoning then use a spoon or an ice cream scoop to measure out 2 tablespoons of the meatball mixture. Roll out the mixture into small golfball-sized meatballs. Use damp hands to prevent the meatballs from sticking as you roll them. Place on the foil-lined baking tray and drizzle with the olive oil or use an olive oil spray. Bake in the preheated oven for about 20 minutes. The meatballs will be golden and the juices will run clear when pierced with a fork or knife.

To Make the Sauce

Meanwhile make the sauce. Heat the olive oil in a skillet or sauce pan over medium heat. Once the oil is hot, gently sauté the onions and garlic until they’re fragrant and soft, about 5 minutes. Season with salt and pepper and continue to cook until the onions are just starting to turn golden, about another 8 minutes. Add the wine and scrape up any golden bits from the bottom of the pan. Let the wine come to a simmer and reduce for about 1 minute. *This burns off the alcohol.
Add the tomato paste and sauce. Stir in the fresh herbs and bring to a boil. Turn down and simmer for about 10 minutes, until the sauce is thick and hearty. Add the meatballs and stir to coat them.
Serve with pasta, a salad, or roasted vegetables.

Notes

Adjust seasoning to taste: Taste the meat mixture before shaping the meatballs and adjust the seasoning as needed to suit your preferences.
Don't overwork the meat: Overworking the meat can make your meatballs tough and dry. Mix the ingredients together just until combined, then shape the meatballs gently.
Cook the meatballs thoroughly: Make sure the internal temperature of the meatballs reaches 165°F (74°C) to ensure they are fully cooked and safe to eat.
Let the meatballs rest before serving: Letting the meatballs rest for a few minutes after cooking will help the juices distribute evenly and make them more tender.

Nutrition

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