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+ servings
Lamb Meatballs in Mint-Orange Tomato Sauce
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
An aromatic lamb meatball recipe served in a rich North African-inspired tomato sauce, garnished with fresh mint and feta cheese.
Recipe Type: Dinner
Makes: 4 - 6 servings
Author: Brooklyn Supper, adapted from Suzanne Goin via The New York Times
Ingredients
For the Lamb Meatballs
  • 2 pounds ground lamb
  • 1 medium red onion, finely minced
  • 1 cup Progresso Plain Panko Crispy Breadcrumbs
  • 1 egg
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground cumin seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 2 tablespoons orange zest
  • 2 tablespoons minced mint leaves
  • 2 tablespoons grapeseed oil
For the Tomato Sauce
  • 1 medium red onion, diced
  • 1/2 teaspoon fresh ground cumin
  • 1/2 teaspoon cayenne pepper
  • 28 ounce can diced tomatoes
  • zest of 1 orange plus 1/4 cup fresh squeezed orange juice
  • 1 cinnamon stick
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 cup mint
  • 1/4 cup crumbled feta
Instructions
  1. To make the meatballs, set out a medium-sized rimmed baking sheet and a couple paper towels. In a large mixing bowl, use your hands to mix together lamb, onion, Progresso Plain Panko Crispy Breadcrumbs, egg, sea salt, spices, zest, and mint. Roll mixture into 2-inch meatballs; set on baking sheet. (Wipe hands on paper towels as needed.) You should have 30 or so meatballs total.
  2. Clean the rimmed baking sheet, dry, and line with fresh paper towels.
  3. Set the largest, deepest skillet you have over medium-high heat (at least 9-inches wide and 2-inches deep). Add the oil, and when it's hot and shimmering, add 8 - 10 meatballs, and cook, turning every 1 - 2 minutes, until seared all over (10 - 12 minutes total). During cook time, adjust heat as needed so oil doesn't smoke. If things get too hot, take pan off the burner until things settle. Remove cooked meatballs to paper towel lined baking sheet.
  4. To make the tomato sauce, pour off all but 1 tablespoon oil. With heat still on medium-high, and add the onion, cumin, and cayenne. Cook until onions are tender, about 7 minutes. Fold in the tomatoes, orange zest and juice, cinnamon stick, and sea salt. Bring to a gentle boil, turn heat to low, and tuck meatballs into the sauce. (If you have more meatballs than your pan can accommodate, have a snack!) Simmer meatballs in sauce 20 minutes. Taste, and add sea salt as needed.
  5. Serve immediately with bulgur, couscous, pita, or sourdough.