Home / Recipes / Lamb / Lamb Meatballs: Tuscan Style

Lamb Meatballs: Tuscan Style

When temperatures drop during the winter months this hearty Tuscan style casserole with lamb meatballs makes a perfect evening meal. We’ve provided a recipe for the Tuscan tomato sauce but if you are pressed for time a jar of your favorite commercially prepared sauce will do!
Preparation
1. For the Tuscan Tomato Sauce -

2. Heat olive oil in a skillet and sauté the onions until they soften and become translucent. Add the minced garlic and sauté for one more minute

3. Add the plum tomatoes, tomato sauce, oregano, basil and rosemary. Simmer the sauce, stirring occasionally for 30 minutes adding a small amount of water (or chicken broth) if the sauce becomes too thick.

4. Stir in the black olives and correct the seasoning with salt and pepper.

6. For the Meatballs -

7. Combine all the ingredients and mix well

8. With slightly wet hands form the meat mixture into meatballs; each about 2” in diameter.

9. Heat 2 T oil in frying pan over medium high heat. Fry the meatballs, rolling them around as necessary, until they are nicely browned and their internal temperature reaches 165F.

11. Pre-heat the Memphis Wood Pellet Grill to 350 F.

12. Cook your Rotini (or similar) noodles al dente and drain them.

13. Assemble the Casserole -

14. In a large bowl, toss the prepared rotini with 1 C of the tomato sauce until evenly coated. Spoon the noodle/sauce mixture into a casserole dish that has been sprayed lightly with cooking oil.

15. Place the meatballs evenly around on top of the noodle/sauce mixture.

16. Pour the remaining sauce on top of the meatballs and sprinkle parmesan cheese evenly over everything.

17. Place the casserole in the middle of the lower rack inside the pre-heated Memphis and bake for ½ an hour.

Ingredients
For the Sauce -
2 Tbsp olive oil
½ onion minced
2 cloves garlic, minced
8 plum tomatoes, peeled & chopped
2 C basic tomato sauce
1 tsp dried oregano
1 tsp dried basil
½ tsp ground rosemary
¼ C dried black olives, pitted and chopped
Salt and pepper to taste
For the Meatballs -
1 lb Ground lamb
1 egg, lightly beaten
½ onion, small dice
3 cloves garlic, minced
¼ C fresh parsley, minced
1 ½ tsp kosher salt flakes
1 tsp ground pepper
1 tsp oregano
1 tsp dried basil
½ tsp ground rosemary
¼ C panko bread crumbs
For the Casserole -
6 C Rotini noodles, cooked to al dente and drained
½ C parmesan cheese
No reviews yet
Rating:
Post Review