Italian Lamb Meatballs with Penne & Homemade Tomato Sauce
A rich, flavorful twist on a classic Italian favorite, these Italian 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.
Why Lamb?
Lamb meatballs introduce a deeper, more complex flavor profile compared to traditional beef or pork versions. The rich fat content in lamb enhances juiciness and ensures every bite is packed with flavor. The pairing of garlic, oregano, and Parmesan rounds out the taste, offering a balance of savory and aromatic notes.
Ingredients for the Italian Lamb Meatballs
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.
Step-by-Step Instructions
1. 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
2. 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.
- Lower heat and simmer for 15 minutes, letting flavors develop.
- Add in a little red wine to give the sauce depth if you wish
3. Cook the Pasta
- Boil a large pot of salted water.
- Add penne pasta and cook according to package directions.
- Drain and set aside.
4. 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.
Cooking Tips for Success – Italian Lamb Meatballs
- Use Fresh Ingredients – Opt for fresh garlic and herbs for a vibrant taste.
- Don’t Overmix Meatball Mixture – Overworking the lamb mixture can make the meatballs dense.
- Let the Sauce Simmer – Longer simmering allows acidity from the tomatoes to mellow.
- Season Pasta Water – Pasta should absorb some salt while cooking, enhancing the overall dish.
Variations & Substitutions
- Swap Lamb for Beef or Pork – If lamb isn’t available, a beef-pork mix works well.
- Add Herbs Like Parsley or Thyme – Customizing seasonings creates a unique profile.
- Make It Spicy – Increase red pepper flakes for extra heat.
- Go Gluten-Free – Use gluten-free breadcrumbs and pasta alternatives.
Nutritional Breakdown
- Protein – High in protein thanks to lamb and eggs.
- Healthy Fats – Olive oil and lamb provide essential fats.
- Complex Carbs – Penne pasta keeps energy levels steady.
Serving & Pairing Ideas
This dish pairs beautifully with:
- Garlic Bread – Perfect for dipping into the sauce.
- Red Wine – A bold Chianti or Cabernet Sauvignon complements the richness.
- Side Salad – A fresh arugula salad balances the meal.
Final Thoughts
Whether you’re an Italian food lover or simply exploring new flavors, these lamb meatballs with penne offer a gourmet experience that’s easy to make. Packed with deep flavors and satisfying textures, it’s a restaurant-quality meal right in your kitchen.
Try Also: Creamy Garlic Butter Shrimp Pasta
Or Try: Red Lobster Alfredo Sauce
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.
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