Spicy Lamb Meatballs

3 tablespoons olive oil (45 ml)

1 pound lean ground lamb (450 g)

1 shallot, diced

1 tablespoon Dijon mustard (15 ml)

½ cup breadcrumbs (125 ml) soaked in 1/4 cup of milk (60 ml)

2 cloves garlic, minced

1 tablespoon paprika (15 ml)

1 teaspoon Sambal olek (5 ml)

½ cup grated Pecorino (125 ml)

Salt and freshly ground pepper

Tomato Sauce

1 onion, minced

2 garlic cloves, minced

1 carrot, finely diced

1 celery stalk, finely diced

½ red chili pepper, minced

2 cups canned tomatoes (500 ml)

4 large tomatoes, diced

2 sprigs of fresh oregano

¼ cup of water (60 ml)

Salt and pepper


¼ cup soft goat cheese (60 ml)

A handful of parsley, chopped


Spicy Lamb Meatballs

1. In a bowl, combine all ingredients except oil.

2. Make about 20 small meatballs. In a large pan, heat oil and sear the meatballs on all sides. Remove from pan and set aside.

Tomato Sauce

1. In the same pan, sautée the onions until translucent, about 2 minutes. Add celery, carrots, garlic and chili pepper and continue cooking for another 2 minutes. Add the tomatoes, oregano and water. Season with salt and pepper. Place the meatballs back in the pan and continue cooking for 20 minutes or until the meatballs are fully cooked.


1. Garnish with goat cheese and parsley. Serve with warm buttered Naan bread (see Chuck's recipe).

See more: Lunch, Fall, Hot and Spicy, Italian, Lamb, Main

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