Lamb Meatballs With Spiced Tomato Sauce Recipe (2024)

This is indeed the recipe for kefta with a few minor changes. However, chopped cilantro in the meatballs is classic and deservedly so. And there is absolutely no need to add cream and bread crumbs: they are distractions that add only unneeded calories.

Delicious! I did not broil the meatballs, instead I roasted them on a baking sheet in a 450 oven for 15 minutes.

This meat mixture also is good for stuffing small, colored pepper halves following same instructions for saucing and baking as for the meatballs.

This is one of our most favorite recipes for meatballs. The tomato sauce is delicious but can run short if you want to really soak the meatballs in it so we usually make extra, as much as double. If you want more heat add more pepper flakes, although we like it the ways it is! Superb!

I've made these several times now for company and a large party. They are always a hit. I cook the meatballs in the oven rather than broil but keep everything else the same. I think they're best served over orzo pasta dressed with olive oil, salt and pepper. The feta and mint are a must for color as well as taste. You can also make the meatballs ahead of time and freeze them. Just defrost before baking. Add more cayenne for heat if you like.

I made the sauce and mixed the meatballs the day before I wanted to serve. Easy to finish the next day. I used a pound of lamb and definitely needed all the sauce in the original recipe. So double the sauce recipe if using the full amount of lamb.

Very good recipe. Took a few suggestions from other reviewers: substituted cilantro for the parsley (more authentic) and, rather than broiling, baked the meatballs at 450-degrees for 15 minutes. Also agree with doubling the sauce. Will definately make again.

can you use ground turkey or chicken?

I made this last night to rave reviews from self and family! Absolutely delicious, but with a few modifications. I added 2-3 cloves minced garlic to the meatballs and baked them @450 for 15 min instead of broil. And to the sauce I doubled it, which I highly recommend; added about 1/2 tsp extra cinnamon, 1/2 c. red wine, and simmered for about 3 hrs which really brought out the flavors. If you have the time, do it! You won't be disappointed! :)

Made the meatballs as directed, but then formed them into patties and grilled them outside, resulting in a wonderful char. Then put them in the sauce, sprinkled on the feta and mint. Very tasty.

I love this recipe so much I'm posting again. I pretty much make this as directed, except that this amount of sauce is only enough for one pound of lamb. Make more if you're making two pounds of meatballs. I also skip the cream. It's not needed and I don't see what it would add. I use one whole egg per pound of meat. Separating the eggs is an unnecessary step. I always forget the sugar but there is enough sugar in the oj. Finally, I serve this over orzo. It's perfect.

This is delectable! Do not omit the feta/mint topping; it adds a lot to the overall complexity. I substituted fat-free yogurt for the heavy cream, as is my wont, and was pleased with the result.

I've made it two ways: 1) brown and cook the meatballs in a frying/saute pan with a touch of oil 2) broiled as directed. Both turned out great, but broiling can lead to drier meatballs with more char, so you may need to bulk the sauce a bit to keep the dish balanced.

Easy to make and very impressive as a party dish, alongside a simple orange/date salad and a quinoa/toasted nut pilaf.

Awfully nice. I made half the meatballs, ¾ of the sauce (3 cups of tomatoes, ¾ of everything else). Didn’t have feta, forgot the mint. No matter. Made enough for two meals for two people; treasure in the freezer!

Wow...too many onions in my opinion...and next time I am going to sweat the onions for the meatballs first--like the recipe says for the sauce....raw in the meatball mix was too powerful.

We subbed uncooked rice for bread crumbs and simmered in the sauce for 1 hour. It was a hit@

I've been making these meatballs at least 2-3 times a year for I don't know, ten years? The flavors are deep and compliment each other so well. Do not skip the mint and feta. I always double the amount of sauce and even then wouldn't mind more. Lately I've been doubling the sauce and making two small burgers from the meat and making the rest into meatballs. I get delicious lamb burgers for another time AND a bit more sauce for the balls. Win Win.

Absolutely delicious. I forgot the breadcrumbs and used yogurt instead of heavy cream. They were extraordinary.

For dietary reasons is it possible to swap out maybe coconut milk or something for the cream? Is there a good dairy cream alternative that would work?

Instead of going through the bother of putting the tomatoes in a Cuisinart or blender, using crushed tomatoes removes a step and takes away cleaning the Cuisinart or blender. Baking the meatballs on parchment which has the olive rubbed on it also saves effort and clock watching.

Double sauce, serve with pita bread and salad

This was excellent. I didn’t have cream and used a mix of milk and yoghurt instead. The orange peel was a deep flavorful touch

Roast the meatballs

Very good meatballs, nice and tender. I broiled only briefly as I didn’t want them crisp or charred. I used much more mint as both garnish and in the meatballs as the parsley is very subtle. Two pounds of lamb for four servings is absurd. Happily made the entire recipe and frozen half!

Yum! Thank you all for your comments, they helped a lot. I skipped the cream and subbed shredded zucchini for the bread crumbs. I only used one pound of lamb but kept the tomato sauce recipe the same size.

Did these meatballs with coriander and a slice of stale bread crumbled in 1/4 c milk and used one egg rather than two yolks. Oven at 450 and 15 min was too much. Next time 400 and 15 min. Sauce excellent but could have doubled spices. Served with a quinoa-brown rice mix and fennel-celery salad. Good combination, but any nicely sharp salad would do.

I used goat cheese instead of feta. Also, if using dry bread crumbs definitely cut in half. I used too much and it took away from the taste of the lamb.

Highly recommend this sauce! Quick/easy to make, warm and bright. The orange is a lovely touch. I had 12 (much simpler) small leftover lamb meatballs and just heated them through in the sauce on the stovetop; served with pearl couscous and a cucumber salad. Did not use the cheese. (The meatballs were essentially those from Melissa Clark's cumin meatballs with yogurt tahini dipping sauce.)