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Lamb & Beef Meatballs in Spiced Tomato–Mushroom Sauce

A delightful blend of lamb and beef meatballs served in a spiced tomato-mushroom sauce, topped with feta cheese and toasted pine nuts, perfect for weeknight dinners or gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 piece egg
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
For the Sauce
  • 1 tablespoon olive oil For cooking
  • 1 piece onion, chopped
  • 2 cups mushrooms, sliced
  • 1 can crushed tomatoes (14 ounces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
For Topping
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pine nuts, toasted

Method
 

Preparation
  1. In a large bowl, combine ground lamb, ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, cumin, coriander, salt, and pepper. Mix until well combined.
  2. Form the mixture into 1-inch meatballs.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Cook the meatballs in batches until browned on all sides, about 8-10 minutes. Remove and set aside.
  2. In the same skillet, add more olive oil if needed, and sauté the chopped onion and sliced mushrooms until soft and golden, about 5-7 minutes.
  3. Stir in the crushed tomatoes, smoked paprika, red pepper flakes (if using), salt, and pepper. Let it simmer for about 10 minutes.
  4. Gently nestle the meatballs into the sauce, cover, and let them simmer for another 10-15 minutes.
Serving
  1. Serve the meatballs hot, topped with crumbled feta cheese and toasted pine nuts.

Notes

Feel free to substitute lamb with ground turkey or chicken if desired. Store leftovers in an airtight container in the fridge for up to 3 days.