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Two bowls of curried feta-lamb meatballs.

Curried Feta-Lamb Meatballs in a Spiced Tomato Sauce


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: About 20 meatballs 1x

Description

These curried feta-lamb meatballs are baked and then finished in a tomato sauce with an assortment of warm spices. Perfect as an appetizer or main dish.


Ingredients

Scale

Curried Feta-Lamb Meatballs
1/2 cup white sandwich bread, crusts removed, cut into 1/2-inch pieces
1/2 cup heavy cream or milk
1 egg
2 garlic cloves, grated
1/2 cup feta, crumbled
1/2 cup grated onions
1/4 cup fresh parsley, chopped
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground lamb

Spiced Tomato Sauce
1 tablespoon olive oil
1/2 cup onions, chopped
3 garlic cloves, grated
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 tablespoon fish sauce
Salt to taste
2 tablespoons fresh parsley, chopped
1 lime, juiced


Instructions

  1. Heat oven to 450 degrees. To prepare the meatballs, soak the bread crumbs in heavy cream or milk in a small bowl. Let sit for 10 minutes. As the bread crumbs sit, prepare the other ingredients.
  2. Whisk the egg in a mixing bowl. Once beaten, whisk in the garlic cloves, feta, onions, parsley, curry powder, cumin, salt and pepper. Drain the excessive cream or milk from the breadcrumbs and whisk into the egg mixture so that it's all combined.
  3. Add the lamb to the egg mixture. Lightly oil your hands and gently mix the egg mixture into the ground lamb. Stop once it's all combined to avoid excessively handling the lamb. Form into golf ball-size meatballs and place on a parchment paper-lined baking sheet. Bake for 15 minutes.
  4. For the sauce, heat olive oil over medium heat. Add chopped onions and cook until softened, about four or five minutes.
  5. As the onions cook, stir together the spices. Once the onions softened, add the spice mixture and garlic and cook for about 30 seconds, constantly stirring.
  6. Add the crushed tomatoes, tomato paste and fish sauce. Scrape the bottom of the pan to stir up the spices. Bring to a simmer.
  7. When the meatballs finish baking, gently add them to the sauce and simmer for about five to 10 minutes. Add salt to the sauce as needed along with the fresh parsley and lime juice. Turn off heat and serve. Enjoy!

Notes

  • I typically serve these curried feta-lamb meatballs as a main dish over rice, but I've also served them as appetizers, and it works well.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Appetizer or Main Dish
  • Method: Bake and Stove Top
  • Cuisine: Indian-American Fusion

Nutrition

  • Serving Size: 4 meatballs
  • Calories: 256
  • Sugar: 4
  • Sodium: 1,525
  • Fat: 16
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 0
  • Protein: 10
  • Cholesterol: 77

Keywords: lamb meatballs, meatballs, curried meatballs