Lamb Meatballs in Tomato Sauce

These fragrant meatballs make a nice change of pace from traditional beef, and taste great spooned over cooked couscous, pasta, or rice. Serve with green salad or veggies for a complete meal.

Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 1 lb. lean ground lamb
  • 1⁄4 cup chopped pine nuts
  • 1 medium red onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 egg white
  • 1⁄2 cup bread crumbs
  • 1⁄4 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh mint
  • 1⁄2 tsp. ground black pepper
  • 1 tsp. olive oil
  • 2 cans (8 oz.) no-salt-added tomato sauce
  • 2 Tbsp. salt-free tomato paste
  • 1⁄4 cup red wine
  • 1 tsp. dried basil
  • 1⁄2 tsp. dried marjoram
  • 1⁄4 tsp. dried thyme


  • Place the ground lamb, pine nuts, onion, garlic, egg white, bread crumbs, parsley, mint, and pepper into a mixing bowl. Mix together using your hands and form into 2-inch oval meatballs.
  • Heat the oil in a sauté pan over medium heat. Add meatballs and brown on all sides, roughly 3 to 5 minutes. Briefly remove from heat.
  • Place the tomato sauce, tomato paste, wine, and seasonings into a mixing bowl and whisk well to combine. Pour mixture over the meatballs and gently stir.
  • Return sauté pan to heat. Once the sauce begins to boil, reduce heat to medium-low, cover, and simmer until meatballs are cooked through, about 15 to 20 minutes, stirring frequently.
  • Remove from heat and serve immediately.