Recipe courtesy of Elaine JONES

Mediterranean Pasta with Lamb Meatballs

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  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Cook pasta according to package directions; drain.
  5. 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:

  1. In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.