Lamb Meatballs In Artichoke Ragu Recipe

I absolutely love this recipe because it’s a perfect fusion of rich and aromatic flavors that bring a cozy comfort to chilly nights, making me feel like I’m dining in a quaint Mediterranean bistro. The combination of tender lamb meatballs simmered in a savory artichoke and tomato sauce, topped with fresh basil and Parmesan, is nothing short of epic!

I enjoy preparing warm and satisfying dishes that are packed with taste and nutrition. One such recipe is my Lamb Meatballs in Artichoke Ragu, which I think you will also enjoy.

Ground lamb, combined with panko breadcrumbs and fresh parsley, makes for a delicious meatball. But when you season that mixture with cumin and coriander and spoon it over a bed of garlic, tomato, and chicken stock artichoke ragu, you elevate the dish to something really special.

Ingredients

Ground Lamb:
Meat high in protein and loaded with vital amino acids.

Breadcrumbs:
Provides structure, and helps hold meatballs together.

Parsley:
Herb that is fresh; adds brightness and color.

Garlic:
Delivers the fragrant smell, loaded with many health benefits.

Ground Cumin:
Provides a warm, rich taste and a digestive boost.

Artichoke Hearts:
Vegetable high in fiber, promoting health of the heart.

Crushed Tomatoes:
A plentiful supply of vitamins and antioxidants.

Chicken Stock:
Augments taste and adds complexity to dishes.

Dried Oregano:
An aromatic herb that enhances flavors in Mediterranean cuisine.

Red Pepper Flakes:
Heats and energizes metabolism.

Ingredient Quantities

• 1 pound ground lamb
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 can (14 ounces) crushed tomatoes
• 1 cup chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions

1. In a bowl, combine the following: ground lamb, breadcrumbs, chopped parsley (or substitute with an herb like mint if desired), minced garlic, and the spices. (You may use the exact recipe above, or adjust ingredient amounts to your liking.) This mixture needs to be combined well—either by hand or in a standing mixer—until it is cohesive and holds together. Rotate the ingredients in the bowl a few times so that everything is thoroughly mixed.

2. Form the lamb mixture into small meatballs, making each about 1 inch in diameter.

3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the meatballs and cook them, turning occasionally, until they’re browned all over. Remove from skillet and set aside.

4. In the same skillet, put in the rest of the tablespoon of olive oil. Sauté the diced onion until it is see-through, which will take about 5 minutes.

5. Add minced garlic to the skillet and cook for one more minute, until the aroma is very strong.

6. Incorporate the artichoke hearts, crushed tomatoes, chicken stock, and seasonings into the base of your soup.

7. Put the meatballs back in the skillet, packing them into the sauce. Put a lid on it and let it simmer for 20 minutes. Stir occasionally.

8. If needed, adjust your seasoning by adding more salt and black pepper.

9. Just before serving, add fresh basil leaves as a garnish.

10. Serve piping hot, garnished liberally with freshly grated Parmesan cheese.

Equipment Needed

1. Mixing bowl
2. Standing mixer or hands (for mixing)
3. Measuring cups and spoons
4. Large skillet with lid
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Plate or tray (for setting aside meatballs)
9. Can opener
10. Grater (for Parmesan cheese)

FAQ

• Can I use a different type of meat instead of lamb?You can indeed use beef, turkey, or chicken instead of ground lamb, yet the flavor profile will be somewhat different.
• Is there a gluten-free option for breadcrumbs?Certainly, feel free to use gluten-free breadcrumbs or almond flour as a substitute.
• Can I make this ahead of time?You can indeed advance prepare the meatballs and sauce by a day. Store them apart and warm them up before serving.
• What can I do if I don’t have fresh parsley?Dried parsley can be used in a smaller amount (about 1 tablespoon) or, in its absence, fresh cilantro can be substituted.
• How spicy is this dish?This recipe has a heat level that is mild to moderate, owing to the cayenne and red pepper flakes. You can adjust the amount of these ingredients to make the recipe milder or hotter, depending on your taste.
• How long will leftovers keep?Leftover food should be placed in an airtight container and stored in the refrigerator. You can keep it in there for up to three days.
• Can I freeze the meatballs and sauce?Indeed, it is possible to freeze each of them separately for a duration of 2 months. Prior to reheating, make sure to thaw in the refrigerator overnight.

Substitutions and Variations

Ground lamb can be replaced with ground beef or ground turkey for a different flavor profile.
Almond flour can be used in place of breadcrumbs to make a gluten-free option.
Fresh parsley can be replaced with fresh cilantro or dried parsley, using a smaller quantity if using dried.
Vegetable stock can be used in place of chicken stock for a vegetarian-friendly option.
Basil leaves can be replaced with fresh mint or fresh oregano, according to one’s preferred taste.

Pro Tips

1. Flavorful Meatballs For extra flavor, allow the lamb mixture to rest in the refrigerator for at least 30 minutes before forming the meatballs. This helps the spices meld and intensify.

2. Tender Meatballs Ensure the meatball mixture is not overworked, as handling it too much can make the meatballs dense. Gently mix until just combined.

3. Enhanced Browning When browning the meatballs, make sure not to overcrowd the skillet. Browning in batches can help achieve an even, crisp exterior.

4. Extra Depth in Sauce Add a splash of red wine to the skillet after sautéing the onions and garlic. Allow it to reduce slightly before adding the other sauce ingredients for added depth of flavor.

5. Balanced Acidity If the sauce tastes too acidic from the tomatoes, stir in a teaspoon of sugar or a splash of balsamic vinegar to balance the flavors.