Masala Lamb Meatballs

Oh yeah! Classic comfort food with a heated twist.

A little spice and alotta big bold flavour.



3 garlic cloves, chopped

1 onion, chopped

1 Tbsp grated fresh ginger

¼ cup vegetable oil

1 Tbsp cumin seeds

28-oz can plum tomatoes

1 Tbsp garam masala

1 tsp turmeric

1 tsp cayenne pepper

1 tsp sea salt



2 green onions, chopped

2 egg yolks

1 slice white bread, crusts trimmed, torn into small pieces

¼ cup table cream

2 lbs ground lamb

1 Tbsp each fennel seeds and ground cumin

1 Tbsp ground cinnamon

Pinch of sea salt

Fresh mint (optional)

Feta cheese (optional)


In a food processor, whirl 3 garlic cloves, with 1 chopped onion and 1 Tbsp grated fresh ginger until well chopped and almost purred. Heat ¼ cup oil in Dutch oven set over medium heat. Add 1 Tbsp cumin seeds. Heat until they start to sizzle, then add onion mixture. Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning, if needed. This may take 8 to 10 min.


Meanwhile, puree canned plum tomatoes with 1 Tbsp garam masala and 1 tsp each turmeric, cayenne and salt. Pour into pan with onions. Stir in 1 cup water. Simmer 20 minutes to blend flavours. If making ahead, cover and refrigerate up to 3 days or freeze up to 3 months.


For the meatballs, in a food processor whirl 2 chopped greens onions with 2 egg yolks, 1 slice bread (torn into small pieces) and ¼ cup table cream until well pureed. Turn into a large bowl and add 2 lbs ground lamb, 1 Tbsp each fennel seeds, ground cumin and cinnamon. Add a pinch of salt too. Gently mix until blended, then shape into balls: aim for a chubby golf ball size. Makes about 18 to 20 meatballs.


Space meatballs out on a baking sheet brushed with oil. Broil until browned, 6 to 8 minutes. Reduce heat to 375F.


Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meatballs are cooked through, 10 to 15 minutes. Finish with fresh mint and crumbled feta, if you wish. Serve with bowls of soft polenta. Serves 4 to 6

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