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Lamb & Beef Meatballs in Spiced Tomato–Mushroom Sauce with Feta & Pine Nuts

A harmonious fusion of lamb and beef meatballs served in a spiced tomato-mushroom sauce, topped with creamy feta and crunchy pine nuts, perfect for cozy dinners or impressive gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground lamb Look for fresh, good-quality meat
  • 1 pound Ground beef Choose lean for a healthier option
  • 3 cloves Garlic, minced
  • 1 medium Onion, finely chopped
  • ¼ cup Fresh parsley, chopped Or use cilantro for a twist
  • 1 large Egg Helps bind the meatballs
  • ½ cup Breadcrumbs Panko is a great choice for crunch
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Cumin
  • ½ teaspoon Cinnamon
For the Sauce
  • 2 tablespoons Olive oil
  • 8 ounces Mushrooms, sliced Cremini or button works well
  • 28 ounces Canned diced tomatoes
  • 2 tablespoons Tomato paste
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • ½ cup Feta cheese, crumbled Look for high-quality feta
  • ¼ cup Pine nuts, toasted For deeper flavor

Method
 

Preparation
  1. In a large mixing bowl, combine the ground lamb and beef, minced garlic, chopped onion, parsley, egg, breadcrumbs, and spices. Mix gently until just combined; overmixing can lead to tough meatballs. Shape the mixture into 1-inch balls and set aside.
Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, avoiding overcrowding the pan. Brown on all sides, about 7-10 minutes. Remove the meatballs and set them aside.
  2. In the same skillet, add the remaining olive oil and sliced mushrooms. Cook until they are golden and tender, about 5 minutes.
  3. Stir in the canned tomatoes, tomato paste, paprika, oregano, and season with salt and pepper. Bring to a simmer.
  4. Return the meatballs to the sauce, cover the skillet, and simmer for about 20 minutes. The meatballs should be cooked through and the sauce thickened.
  5. Just before serving, sprinkle the crumbled feta and toasted pine nuts over the top, allowing them to warm slightly.

Notes

Use wet hands to shape the meatballs; this prevents sticking. For a healthier alternative, bake the meatballs at 400°F (200°C) for 20 minutes, then add to the sauce. You can form the meatballs and prepare the sauce a day in advance. Just reheat before serving.