Name: Lamb Meatballs with Rosemary Tomato Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tsp olive oil; 1 pack (approx 450g) ready-made lamb meatballs (12 pieces); 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

This recipe for lamb meatballs with rosemary tomato sauce offers a comforting and flavorful meal that’s perfect for any night of the week. Tender meatballs simmered in a fragrant sauce pair beautifully with your favorite pasta for a satisfying dish.

A white bowl filled with penne pasta at the bottom layer, pale yellow and smooth, topped with a thick layer of dark brown meatballs covered in chunky red tomato sauce and some small green herb leaves scattered on top. The bowl rests on a purple square board, which is placed over a white cloth with purple stitching, all set against a white marbled surface. A silver fork lies to the right of the bowl, partially on the cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp olive oil
1 pack (approx 450g) ready-made lamb meatballs (12 pieces)
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 browned on all sides. Remove the meatballs from the pan and set aside.
Step 2: Add the remaining teaspoon of olive oil to the pan along with the sliced onions and a pinch of salt. Cook gently for 10-15 minutes until the onions become very soft and caramelized.
Step 3: Stir in the sliced garlic and chopped rosemary, cooking for an additional 2 minutes to release their flavors.
Step 4: Pour in the chopped tomatoes and return the browned meatballs to the pan. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens and the meatballs are cooked through.
Step 5: Season the sauce with salt and pepper to taste. Serve the meatballs and sauce over the cooked pasta, then sprinkle with extra rosemary for garnish.

Tips & Variations

For extra depth, add a splash of red wine to the sauce before simmering.
Use fresh lamb meatballs if you prefer homemade over ready-made for more flavor.
Try adding chili flakes with the garlic for a subtle spicy kick.
Serve with crusty bread to soak up any extra sauce.

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. For longer storage, freeze portions for up to 2 months and thaw overnight before reheating.

How to Serve

A close-up view of a white bowl filled with light yellow cooked pasta at the bottom layer, topped with five brown meatballs covered in a chunky red tomato sauce with visible pieces of onion and herbs sprinkled on top; the bowl sits on a white cloth with purple embroidery, placed on a small purple wooden board, and a silver fork rests diagonally on the cloth beside the bowl, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tomato sauce ahead of time?

Yes, the sauce can be prepared a day in advance and refrigerated. Reheat it gently before serving with freshly cooked meatballs or pasta.

What pasta works best with this dish?

This sauce pairs well with sturdy pasta shapes like penne, rigatoni, or spaghetti that can hold the meatballs and sauce nicely.