Greek Lamb Meatballs in Tomato Sauce

This Greek Lamb Meatballs recipe is a great recipe if you want to change up your meatballs. Serve them on game day as a snack, or pile them on pasta for a Sunday dinner!

I will admit, I'm not a cook of Greek foods. I got this recipe from the author of the original Sun Oven cookbook. She specialized in Italian and Greek foods. I'm passing this along because it's a good meatball!!

What Makes this a Greek Meatball

Specifically, it's the use of ground lamb, the bulgur, and the cinnamon stick. If you're not familiar with bulgur, it's a cracked wheat that has been partially cooked. It's common in dishes found in the Middle East and in the Mediterranean regions.

In some grocery stores, the bulgur may be difficult to find. Whole Foods or other specialty grocery store is a good bet. If you don't have that in your area, here is a link to it on Amazon if you need it.

Recipe Substitutions

Ground Lamb: If you prefer, you can substitute the ground lamb for ground beef. This takes away from the Greek flavor, but it would still be a good meatball.

Bulgur: If you simply cannot find it, or you want to use something you have in your pantry already, you can use the following as a substitute. This is also handy if you're looking for gluten-free options:

• Quinoa (gluten-free)
• Couscous
• Cracked wheat
• Orzo
• Rice
• Find 10 additional substitutions for bulgur wheat at Foolproof Living.

Greek Lamb Meatballs Ingredients

• 1lb ground lamb
• ½ cup bulgur
• ½ cup flat-leaf parsley, chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 1 (14.5oz) can Italian plum tomatoes coarsely chopped
• 1 (8 oz) can tomato sauce
• ½ cup water
• 1 cinnamon stick

Directions on Making the Meatballs

• Set Sun Oven out to preheat.
• Combine the lamb, bulgur, and parsley, half of the onion, one-third of the garlic, the egg, cumin, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper in a bowl. Knead the mixture well, then cover and refrigerate for 30 minutes.
• After 30 minutes, remove from fridge and shape the meat mixture into 20 meatballs. Set aside.
• In a large pot or roasting pan, combine the oil, remaining onion and garlic, tomatoes, tomato sauce, water, cinnamon stick, the remaining ½ teaspoon salt and ⅛ teaspoon pepper.
• Add the meatballs, cover and cook in the Sun Oven until the sauce thickens and the meatballs are cooked, 1 ½ to 2 hours.
• Remove cinnamon stick. Serve over pasta or with crusty bread.
• Makes 8 main course or 10 appetizer servings

More Meatball Recipes

Easy Greek Meatballs from The Movement Menu

Turkey Instant Pot Meatballs

What goes with Greek Lamb Meatballs

Bread with Sun-Dried Tomatoes (if using a solar oven, cook it before the meatballs)