Goat Cheese Stuffed Lamb Meatballs Recipe

Prepare goat cheese filling

Portion the goat cheese into twelve small balls (about 1 teaspoon each) using a spoon or small scoop and place them on a parchment-lined plate in the refrigerator to firm up while you mix the meatball mixture.

Make meatball mixture

In a large bowl combine ground lamb, breadcrumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion and stuff

Divide the meat mixture into 12 even portions (about 1.5 oz / tablespoon-sized each). Flatten a portion in your palm into a small patty, place one chilled goat cheese ball in the center, then fold the meat around the cheese and roll gently between your palms into a smooth sealed ball. Ensure seams are pinched closed so cheese won't leak.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, 2–3 minutes per side, turning gently with tongs or a spatula. You are only browning — they will finish cooking in the sauce. Transfer browned meatballs to a plate.

Sweat aromatics

In a large saucepan or deep skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, red wine (if using), dried basil, dried oregano, sugar, salt, and pepper. Bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering marinara, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C for lamb) and the sauce has thickened slightly. Stir carefully once or twice to prevent sticking and ensure even cooking. If sauce thickens too much, add up to 1/4 cup water.

Finish sauce

Taste and adjust seasoning. Stir in torn fresh basil leaves (if using) in the last minute of cooking for brightness.

Transfer meatballs and sauce to a serving dish or ladle over pasta, polenta, or crusty bread. Sprinkle with grated Parmesan or Pecorino and chopped fresh parsley. Serve immediately.