Name: Lamb Meatballs with Rosemary Tomato Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 pack (approx 450g) ready-made lamb meatballs (12 pieces); 2 tsp olive oil, divided; 4 onions, finely sliced; 4 garlic cloves, finely sliced; 1 tbsp finely chopped rosemary leaves, plus extra to sprinkle; 2 x 400g cans chopped tomatoes; 400g pasta, cooked

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Introduction

These lamb meatballs in rosemary tomato sauce offer a delicious, comforting meal that’s easy to prepare. The fragrant rosemary enhances the rich tomato sauce, making it perfect to serve over your favorite pasta. It’s a great way to enjoy a hearty dinner any night of the week.

A white bowl filled with penne pasta at the bottom, light yellow in color and slightly glossy from sauce. On top, there are five round meatballs, brown with a textured surface, covered in a thick reddish-brown tomato sauce with visible chunks of onions and herbs. Small green herbs are sprinkled over the top of the meatballs and sauce. The bowl sits on a white cloth with purple embroidery, which is placed over a purple wooden board. To the right of the bowl is a silver fork resting on the cloth. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil
1 pack (approx 450g) ready-made lamb meatballs (12 meatballs)
4 onions, finely sliced
4 garlic cloves, finely sliced
1 tbsp finely chopped rosemary leaves, plus extra to sprinkle
2 x 400g cans chopped tomatoes
400g pasta, cooked, to serve

Instructions

Step 1: Heat 1 teaspoon of olive oil in a large frying pan over medium heat. Add the lamb meatballs and cook, turning often, until they are nicely browned on all sides. Remove the meatballs from the pan and set aside.
Step 2: Add the remaining teaspoon of olive oil to the same pan along with the sliced onions and a pinch of salt. Cook gently for 10-15 minutes until the onions are very soft and caramelized.
Step 3: Stir in the sliced garlic and chopped rosemary, cooking for 2 more minutes until fragrant.
Step 4: Pour in the chopped tomatoes and return the browned meatballs to the pan. Simmer gently for about 10 minutes, until the sauce thickens and the meatballs are cooked through.
Step 5: Season the sauce with salt and pepper to taste. Serve the lamb meatballs and rosemary tomato sauce over cooked pasta and sprinkle with extra rosemary for garnish.

Tips & Variations

Use fresh rosemary for the best flavor, but dried can be substituted — use about one-third the amount.
For a spicier kick, add a pinch of red chili flakes when cooking the garlic and rosemary.
Try serving the meatballs over couscous or mashed potatoes instead of pasta for a comforting twist.
If you prefer homemade meatballs, mix ground lamb with breadcrumbs, egg, garlic, rosemary, salt, and pepper before cooking.

Storage

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a base layer of yellow penne pasta, topped with four large brown meatballs covered in red tomato sauce mixed with cooked onions and green herb sprinkles, sitting on a white cloth with a purple stitched edge on a purple board. A silver fork lies to the right of the bowl, resting partially on the cloth. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce without onions?

Yes, you can skip onions, but they add sweetness and depth to the sauce. If avoiding onions, consider adding a small amount of grated carrot for natural sweetness.

What pasta type works best with this sauce?

This sauce pairs well with a variety of pasta, such as penne, rigatoni, or spaghetti, as they hold the sauce nicely and complement the meatballs.