Tender, warmly spiced Lamb Meatballs in Garlicky Tomato Sauce bring bold Mediterranean flavors to the table in one comforting dish. The meatballs are seared until golden, then simmered in rich tomato sauce with fresh spinach. Serve them over giant couscous or orzo for a satisfying meal.

Try a Kathryn Hall Cabernet Sauvignon With These Lamb Meatballs

“Lamb Meatballs are some of my favorite pairings and adding a rich tomato sauce is an incredible way to enjoy it. Lambs offers a decadence, and when it’s paired with Kathryn Hall, the tannins help frame the tender nature of the meat, and the freshness of the acidity complements the rendered fat in the meatball. The Cabernet frames the lamb alongside the sauce, adding hedonistic black and dark fruit notes. These notes contrast with the brighter red tones of the tomato sauce. Finally, French oak in the wine offers perceived sweetness, bringing out the Mediterranean spices in the sauce.” – Jeff Zappelli, Vice President & General Manager, Hall Wines

Visit with Hall Wines during Santa Fe Wine & Chile Fiesta! They will be present at: Live Auction and Culinary Classic (September 24), Reserve Tasting and Silent Auction (September 24), and Fiesta Grand Tasting (September 26).

Lamb Meatballs in a Garlicky Tomato Sauce

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• Author: Julia Platt Leonard
• Yield: Serves 4

Print Recipe

Description

These tender lamb meatballs are cooked in a rich tomato sauce with garlic and warm spices for a tasty and comforting meal. 

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Ingredients

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For the tomato sauce:

• 2 cloves garlic, finely minced
• 2 tbsp olive oil
• 1/4 tsp chile pepper flakes
• 2 x 26.46 oz (750g) chopped Italian tomatoes
• Salt

For the meatballs:

• 11/2 lb ground lamb
• 3 tbsp finely chopped cilantro
• 1/4 cup panko breadcrumbs
• 2 tbsp Greek yogurt
• 1 tsp Aleppo pepper
• 3/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tsp kosher salt
• Finely grated zest of one lime
• Olive oil
• 6 oz baby spinach, about 4 handfuls

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Instructions

For the tomato sauce:

1. Place a large casserole or pan that is large enough to hold all the meatballs on the stove. Add the olive oil. Once the oil is warm, add garlic and chile pepper and cook until the garlic is lightly golden.
2. Add the chopped tomatoes – it will hiss and spit – and cook for a few minutes until the sauce is fragrant. Taste and season with salt.
3. Set aside until you’re ready to add the meatballs.

For the meatballs:

1. Thoroughly mix together the ground lamb, cilantro, breadcrumbs, yogurt, spices, salt, and lime zest.
2. Make a small tester ball and fry it. Taste and adjust seasonings. When you’re happy with the mixture, cover it and place it in the fridge for about 20 minutes or so. This will make it easier to form the meatballs.
3. Make the meatballs – about 11/2 inches in diameter (a bit smaller than a walnut). When you’ve made all the meatballs, heat up a frying pan and add a tablespoon of olive oil to the bottom. Sear the meatballs in batches, ensuring you don’t overcrowd the pan. When they’re nicely browned, remove and set aside. Continue until you’ve cooked all the meatballs.
4. Add the meatballs to the tomato sauce and cook over medium-low heat until the meatballs are cooked through and tender. Right before you’re ready to serve them, add in the spinach and cook until wilted.
5. Serve over giant couscous or orzo

About the Recipe Author

Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.

About the Photographer

Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com. 

Wine Pairing by Jeff Zappelli, Vice President & General Manager, Hall Wines

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