Chili Spice Lamb Meatballs Recipe

Prepare binding

In a small bowl, combine the breadcrumbs and milk; let sit 5 minutes until the breadcrumbs absorb the milk.

In a large bowl, place the ground lamb, soaked breadcrumbs, egg, grated red onion, minced garlic, chopped parsley, ground cumin, smoked paprika, chili flakes, ground coriander, salt, and black pepper.

Using your hands or a fork, gently mix until just combined. Avoid overworking the meat to keep meatballs tender.

Form the mixture into 1 to 1 1/4-inch meatballs (about 20–24 meatballs depending on size). Wet your hands slightly to prevent sticking.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding. Cook 2–3 minutes per side, turning to brown evenly (you do not need to cook through). Work in batches if necessary and transfer browned meatballs to a plate.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.

On the prepared sheet, toss halved tomatoes, quartered red bell pepper, and whole garlic cloves with 2 tablespoons olive oil, salt, and black pepper. Spread in a single layer.

Roast for 20–25 minutes, until the tomatoes are blistered and the pepper is softened and slightly charred. Remove from oven and let cool 5 minutes.

Transfer the roasted tomatoes, pepper, and garlic to a blender or food processor. Add tomato paste, red wine or stock, dried oregano, and red pepper flakes (if using). Pulse until mostly smooth but still slightly rustic. Taste and adjust salt/pepper.

Pour the blended sauce into the skillet used for the meatballs over medium heat. Bring to a gentle simmer. Add the browned meatballs to the sauce, nestling them in so they're partially submerged. Reduce heat to low, cover, and simmer 8–12 minutes until meatballs are cooked through (internal temperature ~160°F/71°C for lamb) and sauce has thickened slightly.

Taste the sauce and adjust seasoning. If sauce is too acidic, stir in a small pinch of sugar or a drizzle of olive oil.

Transfer meatballs and sauce to a serving dish or serve straight from the skillet. Sprinkle crumbled feta over the meatballs while hot so it softens slightly.

Scatter chopped parsley or mint over the top, add lemon zest, and drizzle a teaspoon of olive oil. Serve with optional Greek yogurt or labneh on the side and warm pita, rice, or crusty bread.