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Spicy Lamb Meatballs

  • prep time 20 min
  • total time 45 min
  • serves 4
30 Ratings
Spicy Lamb Meatballs

Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious spicy tomato sauce and topped with creamy goat cheese and parsley.

Chuck Hughes Courtesy of:
Chuck Hughes Chuck's Day Off

Main, Dinner, Hot and Spicy, Lamb, Lunch, Italian, Fall


Directions for: Spicy Lamb Meatballs

Ingredients

Spicy Lamb Meatballs

3 Tbsp olive oil (45 ml)

1 lb. lean ground lamb (450 g)

1 shallot, diced

1 Tbsp Dijon mustard (15 ml)

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

2 clove garlic, minced

1 Tbsp paprika (15 ml)

1 tsp 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 cup canned tomatoes (500 ml)

4 large tomatoes, diced

2 sprig of fresh oregano

¼ cup of water (60 ml)

Salt and pepper

Garnish

¼ cup soft goat cheese (60 ml)

A handful of parsley, chopped

Directions

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.

Garnish

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

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