Mediterranean Pasta with Lamb Meatballs

Total Time:
55 min
25 min
30 min

6 servings

  • 1 1/2 pounds ground lamb
  • Spice mix, divided, recipe follows
  • 15 mini unsalted matzoh crackers, ground into crumbs
  • 5 cloves garlic, minced, divided
  • 1 teaspoon kosher salt, divided
  • 1 cup feta cheese, divided
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 (28-ounce) cans diced tomatoes
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup fat free, low-sodium chicken stock
  • 2 tablespoons chopped fresh parsley leaves
  • 2 green onions, finely sliced
  • 12 ounces spaghetti
  • Spice mix:
  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons granulated onion
  • Preheat oven to 350 degrees F.

  • For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.

  • For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.

  • Cook pasta according to package directions; drain.

  • To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.

Spice mix:
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