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Lamb meatballs: sloppy joe-style

This Christmas my mom threw together some meatballs for my aunt, uncle, cousins and their kids to enjoy at her home. Because they were gone within a half hour, I’m sharing the recipe with you:

Prep time: 35 minutes
Bake time: 12 minutes at 350°F
Cook time: 5 minutes
Servings: 21


  • 1 pound ground lamb
  • 1 egg, beaten
  • 1/4 cup fine dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1/4 tsp dried oregano, crushed
  • 1/2 cup chopped green sweet pepper
  • 1 Tblsp cooking oil
  • 1/4 tsp salt, if desired
  • 1 15-oz can tomato sauce
  • 2 Tblsp packed brown sugar
  • 1 Tblsp prepared mustard
  • 1 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic salt
  • A dash of Tabasco®


  • Preheat over to 350°F. In a large bowl, combine egg, bread crumbs, 1/4 cup of the onion, oregano and salt. Add ground lamb and mix well. Shape into 42 meatballs about 3/4 inch in diameter. Arrange in a single layer in a 15 x 10 x 1 inch baking pan. Bake for 12-15 minutes or until no pink remains. Drain well.
raw meatballs

Raw meatballs ready to be baked at 350 degrees Fahrenheit

lamb meatballs

Meatballs that’ve browned nicely and are sizzling with flavor

  • Meanwhile, in a large saucepan, cook the remaining 1/4 cup onion and sweet pepper in hot oil until tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt and Tabasco®. Bring to boiling, then reduce heat. Simmer, uncovered, for 5 minutes. Add meatballs to sauce.
Meatball sauce

Sauce can be created while the meatballs bake

Lamb meatballs in sauce

Lamb meatballs are a hit at my mom’s house and the red sauce looked especially festive for the Christmas holiday

  • These may be frozen and reheated in a slow-cooker, covered on high for 2.5 hours.

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