These decadent lamb meatballs are flavored with fresh rosemary, Pecorino cheese, chopped olives and golden raisins. Baked until tender and cooked through, they are served simply over cooked pasta coated with your favorite marinara sauce. Store-bought or homemade, the slight sweetness of the tomatoes in the pasta sauce compliment the Mediterranean-inspired meatballs inherent richness. Not a lamb fan? No prob–try using grass-fed beef, veal or pork instead.
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Mediterranean Lamb Meatballs
- 1 lb. ground lamb
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon chopped, fresh rosemary
- 1 egg
- 1/2 cup chopped mixed olives (pitted)
- 1/4 cup grated Parmesan or Pecorino cheese
- 1/4 cup golden raisins
- Cooked pasta and marinara sauce, for serving
- Fresh basil, chopped–for garnish
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and spray with olive oil spray.
- In a large mixing bowl, combine the ground lamb with the next 7 ingredients–mixing with your hands if needed to make sure the mixture if fully incorporated. Form the lamb mixture into 8 meatballs. Place on the prepared baking sheet.
- Bake in the preheated oven for 35-40 minutes, or until cooked through to an internal temperature of 160 degrees.
- Serve the meatballs over cooked pasta with warmed marinara sauce, and chopped fresh basil for garnish.
Tagged: baked meatballs, fresh basil, fresh rosemary, golden raisins, ground lamb, lamb, lamb meatballs, marinara sauce, meatballs, Mediterranean lamb meatballs, olives, pasta, pecorino cheese, rosemary