Lamb Meatballs With Spiced Tomato Sauce

This is indeed the recipe for kefta with a few minor changes. However, chopped cilantro in the meatballs is classic and deservedly so. And there is absolutely no need to add cream and bread crumbs: they are distractions that add only unneeded calories.

Delicious! I did not broil the meatballs, instead I roasted them on a baking sheet in a 450 oven for 15 minutes.

This meat mixture also is good for stuffing small, colored pepper halves following same instructions for saucing and baking as for the meatballs.

As with other comments, this recipe is fantastic.

- 1lb of lamb yields 12-13 meatballs
- If you halve the meat, keep the sauce quantity the same as the recipe
- Don't skimp on the spices

This is one of our most favorite recipes for meatballs. The tomato sauce is delicious but can run short if you want to really soak the meatballs in it so we usually make extra, as much as double. If you want more heat add more pepper flakes, although we like it the ways it is! Superb!

I've made these several times now for company and a large party. They are always a hit. I cook the meatballs in the oven rather than broil but keep everything else the same. I think they're best served over orzo pasta dressed with olive oil, salt and pepper. The feta and mint are a must for color as well as taste. You can also make the meatballs ahead of time and freeze them. Just defrost before baking. Add more cayenne for heat if you like.

I made the sauce and mixed the meatballs the day before I wanted to serve. Easy to finish the next day. I used a pound of lamb and definitely needed all the sauce in the original recipe. So double the sauce recipe if using the full amount of lamb.

Very good recipe. Took a few suggestions from other reviewers: substituted cilantro for the parsley (more authentic) and, rather than broiling, baked the meatballs at 450-degrees for 15 minutes. Also agree with doubling the sauce. Will definately make again.

can you use ground turkey or chicken?

I made this last night to rave reviews from self and family! Absolutely delicious, but with a few modifications. I added 2-3 cloves minced garlic to the meatballs and baked them @450 for 15 min instead of broil. And to the sauce I doubled it, which I highly recommend; added about 1/2 tsp extra cinnamon, 1/2 c. red wine, and simmered for about 3 hrs which really brought out the flavors. If you have the time, do it! You won't be disappointed! :)

I love this recipe so much I'm posting again. I pretty much make this as directed, except that this amount of sauce is only enough for one pound of lamb. Make more if you're making two pounds of meatballs. I also skip the cream. It's not needed and I don't see what it would add. I use one whole egg per pound of meat. Separating the eggs is an unnecessary step. I always forget the sugar but there is enough sugar in the oj. Finally, I serve this over orzo. It's perfect.

Made the meatballs as directed, but then formed them into patties and grilled them outside, resulting in a wonderful char. Then put them in the sauce, sprinkled on the feta and mint. Very tasty.

This is delectable! Do not omit the feta/mint topping; it adds a lot to the overall complexity. I substituted fat-free yogurt for the heavy cream, as is my wont, and was pleased with the result.

Easy to make and very impressive as a party dish, alongside a simple orange/date salad and a quinoa/toasted nut pilaf.

I've made it two ways: 1) brown and cook the meatballs in a frying/saute pan with a touch of oil 2) broiled as directed. Both turned out great, but broiling can lead to drier meatballs with more char, so you may need to bulk the sauce a bit to keep the dish balanced.