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Mediterranean Lamb & Beef Meatballs with Spiced Tomato–Mushroom Sauce

Juicy meatballs made from a blend of lamb and beef in a rich, aromatic tomato and mushroom sauce—perfect for family dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground lamb
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • to taste Salt and pepper
For the Sauce
  • 1 can (14 oz) crushed tomatoes
  • 1 cup mushrooms, sliced
  • 2 tablespoons olive oil
For Garnish
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the ground lamb, ground beef, breadcrumbs, Parmesan cheese, minced garlic, oregano, cumin, salt, and pepper. Mix the ingredients until well combined but avoid overmixing.
  2. Use your hands to form the mixture into meatballs about 1 to 1.5 inches in diameter.
Cooking the Meatballs
  1. In a large pan over medium heat, heat 1 tablespoon of olive oil. Once hot, gently add the meatballs in batches and brown them for about 4-5 minutes on each side until they develop a golden crust. Remove and set aside.
Creating the Sauce
  1. In the same pan, add another tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until fragrant. Then, toss in the sliced mushrooms and cook for an additional 3-4 minutes.
  2. Pour in the crushed tomatoes and stir to combine. Allow the mixture to simmer for about 5 minutes.
Combining and Serving
  1. Return the browned meatballs to the pan, ensuring they are coated in the sauce. Cover and let everything simmer for another 10-15 minutes.
  2. Serve the meatballs hot, garnished with fresh parsley.

Notes

For a lighter option, use ground chicken or turkey. Do not rush the browning process for optimal flavor. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.