Baked Lamb Meatballs Recipe
These tender Italian-style baked lamb meatballs are infused with fresh herbs, garlic, and Pecorino Romano cheese for authentic Mediterranean flavor. The meatballs are baked until golden, then finished in a light tomato sauce, creating a versatile dish perfect served with pasta, polenta, or crusty bread. A rustic main course that captures the essence of Southern Italian home cooking.
Ingredients
- 500g ground lamb
- 80g panko breadcrumbs
- 50g Pecorino Romano cheese, grated
- 1 large egg
- 4 cloves garlic, minced
- 30ml whole milk
- 15ml olive oil, plus extra for baking
- 10g fresh parsley, chopped
- 5g fresh mint, chopped
- 3g dried oregano
- 2g salt
- 1g black pepper
- 400g canned crushed tomatoes
- 1 small onion, finely diced
- 2 cloves garlic, minced (for sauce)
- 5ml olive oil (for sauce)
- 3g fresh basil, chopped
- 1g salt (for sauce)
Instructions
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Combine panko breadcrumbs with milk in a small bowl and let sit for 2 minutes to soften.
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In a large mixing bowl, combine ground lamb, soaked breadcrumb mixture, grated Pecorino Romano, egg, 4 minced garlic cloves, parsley, mint, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
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Roll the mixture into 16 equal meatballs, approximately 40g each, and place them on a parchment-lined baking sheet. Drizzle lightly with olive oil.
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Bake meatballs in a preheated 200°C (390°F) oven for 18-20 minutes until they reach an internal temperature of 70°C (160°F) and are golden brown.
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While meatballs bake, prepare the sauce by heating 5ml olive oil in a large saucepan over medium heat. Add diced onion and sauté for 3 minutes until softened.
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Add 2 minced garlic cloves to the pan and cook for 1 minute until fragrant, then pour in crushed tomatoes and salt. Simmer for 5 minutes.
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Carefully transfer baked meatballs to the tomato sauce and gently stir to coat. Simmer together for 8-10 minutes to allow flavors to meld.
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Remove from heat and stir in fresh basil. Taste and adjust seasoning if needed. Serve immediately with pasta, polenta, or bread.
Substitutions
- Substitute ground lamb with ground beef or ground veal for a milder flavor
- Replace Pecorino Romano with Parmigiano-Reggiano for a less sharp taste
- Use gluten-free breadcrumbs instead of panko for a gluten-free version
- Substitute fresh herbs with 3g total dried mixed Italian herbs if fresh are unavailable
Tips
- Do not overwork the meat mixture, as this will make meatballs dense and tough; mix just until combined
- For best results, chill the meatball mixture for 30 minutes before rolling to make handling easier
- These meatballs can be made ahead and frozen before baking; add 2-3 minutes to baking time if cooking from frozen
Polpette al forno are traditional throughout Italy, with Southern regions particularly favoring lamb meatballs seasoned with mint and Pecorino. This preparation method of baking rather than frying reflects modern Italian home cooking that values lighter, healthier preparations while maintaining authentic flavor.
Frequently Asked Questions
How long does Baked Lamb Meatballs Recipe take to make?
Baked Lamb Meatballs Recipe takes about 50 minutes total — 15 minutes of prep and 35 minutes of cooking — and makes 4 servings.
What can I substitute in Baked Lamb Meatballs Recipe?
You can adapt it easily: Substitute ground lamb with ground beef or ground veal for a milder flavor; Replace Pecorino Romano with Parmigiano-Reggiano for a less sharp taste; Use gluten-free breadcrumbs instead of panko for a gluten-free version.
How should I store leftover Baked Lamb Meatballs Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Baked Lamb Meatballs Recipe?
Each serving of Baked Lamb Meatballs Recipe has about 38g of protein and 520 calories.
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