Spicy Tomato Sauce Lamb Meatballs

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You need to try out these spicy tomato sauce lamb meatballs STAT. A spicy tomato sauce made with sesame oil, chili flakes, soy sauce, chili flakes and other goodies. Throw in some feta cheese, pine nuts, Ground American Lamb + a simple summer fennel and arugula salad and dinner is set.

This recipe is perfect for the upcoming Summer season with a 3 ingredient dijon dressing for the salad and a light (but super flavorful) mixture for the lamb. You can also pair with some pita bread or toasted slices of country loaf bread to dip in the sauce. Thank me later.

Lamb Mixture

  • 2 lb American Lamb Ground Lamb
  • 1⁄3 olive oil
  • 3⁄4 – 1 cup breadcrumbs
  • 3 cloves of garlic
  • 1 T chilli flakes
  • 1⁄2 teaspoon cinnamon
  • 1 T cumin
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄3 cup chopped mint
  • 1⁄3 cup chopped basil
  • 1 egg
  • Salt and pepper to taste

Spicy Tomato Sauce

  • 1 white onion (diced)
  • 3-4 cloves garlic (minced)
  • 1 28oz can whole peeled tomatoes 1⁄2 jalepeno
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp chili flakes
  • 1 tsp soy sauce
  • 2 tsp chili paste/harissa
  • 1 tsp Sriracha
  • 1/3rd cup feta cheese
  • Salt and pepper to taste
  • Parsley – for garnish

3 Ingredient Simple Summer Salad

  • 1 bulb of fennel (thinly sliced)
  • 1-2 oranges in segments
  • 1 cup arugula
  • For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil


Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.

Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.

Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt – the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.

While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!

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