Lamb meatball saganaki
Discover the bold flavors of Lamb Meatball Saganaki with this easy-to-follow recipe. Combining seasoned lamb mince, fragrant herbs, savory olives, tangy feta cheese, and a rich tomato and white wine sauce, this dish brings a taste of the Mediterranean to your table. Perfect for a hearty meal that’s sure to impress!
- 18 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 13 Ingredients
Lamb Meatball Saganaki is a delightful and hearty Greek dish that combines flavorful lamb meatballs with a rich tomato sauce, accented with olives, feta cheese, and herbs. It's perfect for a cozy dinner and sure to impress family and friends with its aromatic and savory taste.
Ingredients:
Instructions:
- Finely chop the onion and parsley. Mince the garlic. Halve the olives if necessary. Crumble the feta cheese.
- In a large mixing bowl, combine the lamb mince, bread crumbs, egg, dried oregano, half of the chopped onion, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Roll the mixture into small, even-sized meatballs (about 1 inch in diameter). You should get approximately 18-20 meatballs.
- In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan.
- Cook the meatballs for 6-8 minutes, turning them occasionally, until they are browned on all sides. Once cooked, remove them from the pan and set aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the remaining chopped onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the white wine and let it simmer for about 2 minutes, allowing it to reduce slightly. Scrape up any browned bits from the bottom of the pan for extra flavor.
- Add the canned tomatoes and beef broth. Stir well to combine and bring the sauce to a simmer.
- Return the browned meatballs to the skillet, nestling them into the tomato sauce. Add the halved olives.
- Let the meatballs simmer in the sauce for about 20 minutes, or until they are cooked through and the sauce has thickened. Stir occasionally to ensure even cooking.
- Sprinkle the crumbled feta cheese over the meatballs and let it melt slightly into the sauce.
- Garnish with the chopped fresh parsley.
- Serve the Lamb Meatball Saganaki hot with crusty bread, rice, or a side of your choice.
Tips:
- Use high-quality lamb mince for the best flavor and texture.
- Finely chop the onion and garlic to ensure they integrate well into the sauce and meatballs.
- When mixing the meatball ingredients, use your hands to ensure everything is evenly combined without overworking the meat.
- Allow the white wine to reduce properly when cooking to enhance the flavor without leaving it too strong.
- Let the meatballs simmer in the sauce to absorb the flavors fully, making them tender and delicious.
- Use fresh parsley and feta cheese to bring a vibrant taste and finish to the dish.
- Serve the dish with crusty bread or over a bed of rice to soak up the delicious sauce.
Lamb Meatball Saganaki is a delectable and satisfying meal that captures the essence of Greek cuisine. With its blend of savory lamb, zesty tomatoes, and briny olives, topped off with creamy feta, this dish is sure to become a favorite. By following these tips, you will ensure that each bite is full of rich flavor and perfect texture.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 9g | 24% |
| Sugar 6g | 6% |
| Fat | |
| Fat 45g | 53% |
| Saturated 18g | 59% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 150mg | 26% |
| Vitamin B1 0.91mg | 76% |
| Vitamin B2 0.73mg | 56% |
| Vitamin B3 9mg | 59% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 3.29ug | 137% |
| Vitamin C 22mg | 24% |
| Vitamin E 3.78mg | 25% |
| Vitamin K 150ug | 123% |
| Minerals | |
| Calcium, Ca 460mg | 35% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 10mg | 92% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 790mg | 23% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 940mg | 63% |
| Zinc, Zn 6mg | 52% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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