Lamb Meatballs with Tomato Sauce and Greek Yogurt


Yum.  Thats all I can say.  This is a favorite in our house…and I have a feeling it could be in yours, too.  The dollop of cool greek yogurt on top compliments the rich lamb and sauce so well.

Lamb Meatballs with Tomato Sauce and Greek Yogurt

Adapted from this recipe

Notes:  To make soft breadcrumbs simply crumble sliced bread with your hands until small crumbs form or give it a pulse in your food processor.  I use Ezekiel bread for its sprouted-grain benefits but any bread will do.  Also, the sauce is delicious made with both red or white wine…the red gives it a deeper, more rich flavor and the white will lighten and brighten it up a bit.  I tend to use white in the summer and red in the winter because thats typically what we have on hand.


1/3 cup whole grain soft breadcrumbs

2 Tablespoons Water

1/3 Cup Grated Parmesan

2 Tablespoons Finely Chopped Sun Dried Tomatoes

6 Cloves Garlic, grated or pressed

1 Teaspoon Salt

1/2 Teaspoon Pepper

1 Pound Ground Lamb

4 Tablespoons Olive Oil

1 Small Onion, diced

1/2 Cup Red or White Wine

1/4 Cup Chicken Stock

15 Ounce Can Petitie Diced Tomatoes

1 Spring Fresh Rosemary

1 Teaspoon Balsamic Vinegar

Greek Yogurt, for serving

Crushed Red Pepper Flakes, for serving


In a large bowl mix the breadcrumbs and the water together until crumbs are coated.  Add parmesan, sun dried tomatoes, 2 cloves of garlic, salt, pepper and lamb and mix with your hands until ingredients are just combined.  Use a tablespoon scoop to form the mixture into balls.

In a large skillet or dutch oven heat the olive oil over medium high heat.  Add half of the meatballs and cook, turning occasionaly, until browned on all sides, about 4-5 minutes (they do not need to be cooked thru).  Remove from the pan and repeat with the rest of the meatballs.

Drain the grease from the pan and add the remaining 2 tablespoons olive oil.  Add onion and sauté until soft, about 5 minutes.  Add the remaining 4 cloves of garlic, turn the heat up to high and add the wine.  Boil for 2 minutes, scraping up the browned meatball bits from the bottom of the pan.  Add the chicken stock, tomatoes and rosemary and simmer over medium heat for 10 minutes.  Stir in balsamic vinegar, add meatballs back to the pan, cover and cook until meatballs are cooked thru, about 5 minutes.  Remove rosemary stem and season with salt and pepper to taste.  Serve meatballs over brown rice and top with a dollop of greek yogurt and crushed red pepper flakes, if desired. Serves 4.

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