Lamb Meatballs with Tomato Sauce
Preparation time
Cooking time
Total time
This is a great mid week supper dish. It's easy to adapt to what you have in the cupboard and fridge. Any type of mince will suit this dish.
Recipe type: Main Course
Cuisine: British
Serves: 2-3
  • 400g minced Scotch Lamb
  • ½ large onion, finely chopped
  • 1 clove of garlic, crushed and chopped
  • 2 tbs breadcrumbs
  • A handful of fresh herbs, chopped (we used tarragon). You could use 1-2 teaspoons of spices such as cumin or coriander.
  • 1 medium-hot chilli deveined and seeds removed, chopped (optional)
  • 1 medium egg (you can omit this, it will just be a little more crumbly)
  • Olive or rapeseed oil for frying
  • Salt and pepper
For the sauce
  • ½ large onion chopped
  • Tin of tomatoes
  • 1 clove of garlic, crushed and chopped
  • 6 fresh cherry tomatoes (you could leave these out)
  • Olive or rapeseed oil
  • Salt, pepper and a teaspoon of sugar
  • Fresh hersbs, bayleaf - whatever you have to hand.
To serve: potatoes, rice or pasta and thin slices of parmesan as garnish
  1. Mix all the ingredients for the meatballs together (except the olive oil) and form into balls about the size of a golf ball. Pop into the fridge to firm up a little whilst you start the sauce. If you prefer a smoother meatball, cook the onion, garlic and chilli until soft before adding to the remainder of the ingredients.
  2. For the sauce, gently cook the onions and garlic until soft in 1-2 tablespoons of oil. Add the tinned tomatoes and herbs and cook on low heat.
  3. Take the meatballs out of the fridge. Heat the oil in the pan and add 5 or six balls and brown on each side and cooked through - it's fine to keep it a little pink. Keep warm whilst you cook the next batch.
  4. Test the sauce for flavouring adding salt and pepper and a teaspoon of salt. This will mellow the flavour. When the sauce is soft and cooked through add the cherry tomatoes (if using) and cook until just starting to disintegrate.
  5. To serve, add sauce to your plate and pop meatballs on top.
Recipe by Edinburgh Foody at