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Lamb Meatballs in Spicy Tomato Sauce

Recipe from Le Creuset

Lamb Meatballs in Spicy Tomato Sauce

Recipe created for

Le Creuset Scandinavia Bakeware

Cook time

45 minutes

Serving size



  • 1 pound ground lamb
  • 1 large shallot, minced
  • 1/3 cup heavy cream
  • 2 eggs
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2/3 cup panko bread crumbs
  • 1 3/4 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • 2 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/8 cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • pinch red pepper flakes
  • 1 (15 ounce) can crushed tomatoes
  • 2 sprigs fresh oregano
  • 1 tart apple, peeled and grated
  • 1/3 cup crumbled goat cheese

Recipe Preparation

  1. Preheat oven to 425°F.
  2. In a medium bowl, mix together lamb, shallot, cream, eggs, cumin, dried oregano, paprika, bread crumbs 1 tsp. salt and 1⁄4 tsp. pepper. Mix thoroughly with hands or silicone spatula until well incorporated. Form into 18 golf ball sized meatballs and place evenly spaced in a greased baking dish. Bake meatballs for 10 mins until well browned. Remove from oven and hold warm.
  3. In a medium saucepan sweat onion in olive oil over medium heat until translucent. Stir in 3⁄4 tsp. salt, cayenne, cinnamon and red pepper flakes, and cook until fragrant, about 1 minute. Add tomatoes, 1 sprig fresh oregano and apple, then bring to a rapid simmer. Reduce heat to low and cook for 10 minutes.
  4. Pour sauce over browned meatballs, and bake in the oven for another 10 minutes until meatballs are cooked through. Garnish with goat cheese and torn fresh oregano leaves. Serve with small picks.
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