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Lamb Meatballs in Tomato Sauce
with roasted rosemary cauliflower

Active: 25 min Total: 45 min
These lamb meatballs get their Greek flavor from cumin and oregano and then they're simmered to tenderness in a tomato sauce. Paired with roasted cauliflower, you'll love the flavors of this easy weeknight dinner.
Tags

Ingredients

Metric
Servings:
4
Lamb Meatballs in Tomato Sauce:
  • Onions - 1, diced
  • Garlic - 2 cloves, minced
  • Parsley - 2 Tbsp, chopped
  • Ground lamb - 1 1/4 lbs
  • Cumin - 2 tsp
  • Oregano - 1 1/2 tsp + 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 tsp
  • Wine, red (opt) - 1/2 cup
  • Crushed tomatoes (28oz / 794g) - 1 can
  • Stock, chicken - 1/2 cup
  • Cinnamon - 1/2 Tbsp
  • Thyme, dried - 1 tsp
  • Stevia - a pinch
  • Cayenne - 1/4 tsp
Roasted Rosemary Cauliflower:
  • Rosemary, fresh - 2 tsp, chopped
  • Cauliflower - 1 head, chopped
  • Oil, olive - 1 1/2 Tbsp
  • Oregano - 1 tsp
  • Pine nuts - 2 oz

Nutrition Facts

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Prep

  1. Rosemary / Cauliflower - Prep as directed. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Parsley - Prep as directed. (Can be done up to 4 days ahead)
  3. Make meatballs - Mix ground lamb with cumin, first part of oregano, salt, and pepper. Shape into 1 ½” / 3.75cm wide meatballs. (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 500F / 260C.
  2. Spread cauliflower out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
  3. While cauliflower cooks, prepare sauce by heating a saute pan or Dutch oven over medium-high heat. Add oil and then onions with a sprinkle of salt to heated oil. Saute until softened, ~3 minutes.
  4. Add wine and saute for 1 minute.
  5. Stir in crushed tomatoes, chicken stock, garlic, cinnamon, second part of oregano, thyme, Stevia, and cayenne. Bring to a boil. Drop in meatballs and then simmer for 20 to 25 minutes. Rotate meatballs halfway through cooking.
  6. Once cauliflower has steamed for 10 minutes, remove foil. Toss with olive oil, rosemary, and oregano. Roast for 15 to 25 minutes, shaking and rotating midway through until cauliflower is golden. Add pine nuts in the last minute of roasting. Season to taste with salt and pepper hot out of the oven.
  7. Enjoy meatballs with roasted cauliflower on the side!

Nutrition Facts

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Reviews

Ratings

Original (144)
Gluten-free (7)
Paleo (17)
Vegetarian (30)

67 reviews

Good, added bay leaf to the sauce. Didn’t do the cauliflower

By: Nienke
Posted: Feb 14, 2020
Diet: Original
0 Helpful

This is good. I substituted goat for lamb. I can't believe there are no goat recipes on this site. I felt there was a lot of sauce for the amount of pasta. Would make more pasta next time.

By: Tiffany
Posted: Jan 10, 2019
Diet: Original
0 Helpful

Pretty good. The meatballs could have used more spices.

By: Sundi
Posted: Mar 08, 2017
Diet: Paleo
0 Helpful

Delicious. Our blender broke so it was chunky but still great. The types and quantity of dairy in the whole meal was a little daunting but definitely worked.

By: Lindsey
Posted: Feb 07, 2017
Diet: Vegetarian
0 Helpful

Really good! Used ground beef instead of ground lamb just because I couldn't find ground lamb. Added spinach to the sauce. Wish I had added bell pepper and mushrooms as well. -R

By: Rachel
Posted: Jan 15, 2017
Diet: Original
0 Helpful

My first time cooking lamb and pleased to say that hubby, as well as both 1 and 3 years olds all devoured. Cauliflower had the best flavor!

By: Jena
Posted: Jun 08, 2016
Diet: Original
0 Helpful