Lamb Meatball Saganaki Recipe

Cooking Directions

• STEP 1.In a bowl, combine ground lamb, breadcrumbs, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, add diced onions and cook until softened, about 5 minutes.
• STEP 6.Add minced garlic and cook for another minute.
• STEP 7.Pour in crushed tomatoes, tomato paste, dried oregano, salt, and pepper. Stir well to combine.
• STEP 8.Return the meatballs to the skillet and simmer in the tomato sauce for 15-20 minutes, or until the meatballs are cooked through.
• STEP 9.Sprinkle grated cheese over the meatballs and cover the skillet with a lid. Cook for an additional 5 minutes, or until the cheese is melted and bubbly.
• STEP 10.Garnish with chopped parsley and serve hot with crusty bread or rice.

Cooking Tips

• For extra flavor, you can add a pinch of cinnamon or nutmeg to the meatball mixture.
• If you prefer a spicier dish, you can add some red pepper flakes to the tomato sauce.
• You can use a combination of different cheeses, such as feta and mozzarella, for a more diverse flavor profile.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs and sauce in a skillet over medium heat until warmed through.
• Serve the Lamb Meatball Saganaki as a main dish with a side of crusty bread or rice, or as an appetizer with toothpicks for dipping.