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–+ servings

Italian Lamb Meatballs

A rich, flavorful twist on a classic Italian favorite, these lamb meatballs deliver tender texture and bold taste, paired perfectly with a silky, slow-simmered red sauce and hearty penne pasta. Whether you’re hosting a dinner party or looking to elevate your weeknight meal, this dish brings the essence of Italian cooking to your home.
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Prep Time 20 minutes
Cook Time 25 minutes
Course dinner, Main Course, Main Dish
Cuisine Italian
Servings 4
Calories 495.8 kcal

Ingredients
  

For the Meatballs

  • 1 lb ground lamb – Full-bodied flavor that makes these meatballs stand out.
  • ½ cup breadcrumbs – Helps hold moisture keeping the meatballs tender.
  • 1 egg – Acts as a binder to maintain structure.
  • 2 cloves garlic minced – Fresh garlic for bold flavor.
  • 1 tsp dried oregano – Classic Italian seasoning for depth.
  • ½ tsp salt – Enhances all the flavors.
  • ½ tsp black pepper – Adds a bit of warmth.
  • ¼ cup grated Parmesan – Offers a nutty umami-rich boost.
  • 1 tbsp olive oil – For frying and creating a golden crust.

For the Tomato Sauce

  • 1 can 28 oz crushed tomatoes – A base for the sauce with bright acidity.
  • 1 small onion finely chopped – Adds natural sweetness.
  • 2 cloves garlic minced – Doubles down on the flavor.
  • 1 tsp dried basil – Brings a mild herbal note.
  • ½ tsp red pepper flakes optional – Adds a bit of heat.
  • 1 tbsp olive oil – Sautéing ingredient for depth.
  • Salt & pepper to taste – Essential seasonings.

For the Pasta

  • 12 oz penne pasta – A sturdy shape to hold sauce.
  • Water & salt for boiling – Proper seasoning enhances flavor.

Instructions
 

Step-by-Step Instructions

    Prepare the Meatballs

    • In a mixing bowl, combine ground lamb, breadcrumbs, egg, garlic, oregano, salt, pepper, and Parmesan until well incorporated.
    • Shape into small, uniform meatballs, about the size of a golf ball, maybe slightly larger.
    • Lightly grease a baking pan with olive oil to prevent sticking, then arrange meatballs in a single layer.
    • Place the pan on the top rack of the oven and broil for 6–8 minutes, turning halfway, until the meatballs are browned and cooked through.
    • Remove from the oven and set aside for serving or adding to sauce.
    • Broiling gives the meatballs a nice crust while keeping them juicy inside! Let me know if you’d like any tweaks to enhance flavor or texture
    • italian lamb meatballs

    Make the Red Sauce

    • In the same pan, sauté onion and garlic in olive oil until softened.
    • Pour in crushed tomatoes and stir in basil, red pepper flakes, salt, and pepper.
    • Add in a little red wine to give the sauce depth if you wish
    • Lower heat and simmer for 15 minutes, letting flavors develop.

    Cook the Pasta

    • Boil a large pot of salted water.
    • Add penne pasta and cook according to package directions.
    • Drain and set aside.

    Bring Everything Together

    • Add meatballs to the simmering sauce, ensuring they soak in the flavors.
    • Let cook for another 5 minutes to fully integrate the ingredients.
    • Serve over penne, garnished with extra Parmesan cheese.

    Notes

    Authentic Italian Lamb Meatballs with Penne & Homemade Tomato Sauce

    Nutrition

    Calories: 495.8kcalCarbohydrates: 14.9gProtein: 24.5gFat: 37.2gSaturated Fat: 14gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 129.1mgSodium: 588mgPotassium: 379mgFiber: 1.6gSugar: 2.1gVitamin A: 200.7IUVitamin C: 3mgCalcium: 131.9mgIron: 3.3mg
    Keyword italian lamb meatballs
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