Spaghetti & Lamb Balls


by: HeadChef

My grandmas lamb meatball recipe with a little twist of my own.


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serves: 4

1 pound of ground lamb shoulder

1 egg, slightly beaten

1 tsp salt

1 tsp pepper

2 tablespoons of extra virgin olive oil

1/3 cup of chopped onions

1 clove of garlic, finely chopped

1 can 1lb of tomatoes

1 can 8oz tomato sauce

1 teaspoon oregano

3 quarts boiling water

8 ounces spaghetti

Nutrition Facts
Spaghetti & Lamb Balls

Servings Per Recipe: 4

Amount per Serving

Calories: 623

  • Total Fat: 32.6 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.5 mg
  • Sodium: 778.2 mg
  • Total Carbs: 51.7 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 6.5 g
  • Protein: 29.3 g

how is this calculated?

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1.  Combine lamb, egg, 1/2 teaspoon of salt and 1/2 teaspoon of pepper; blend.

2.  Shape mixture into 16 meatballs.

3.  Heat oil on medium low.

4.  Add lamb balls, onion and garlic to oil; cook until lamb balls are browned on all sides.

5.  Add tomatoes, tomato sauce, oregano, 1/2 tsp of salt and pepper; cover and cook over low heat for 45minutes, stirring occasionally.

6.  Meanwhile, add 1 teaspoon of salt to rapidly boiling water; gradually add spaghetti so that water continues to boil.

7.  Cook uncovered stirring occasionally, until tender; drain spaghetti.

8.  Serve spaghetti with lamb balls and sauce.

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