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Lamb Meatballs with Tomato-Mint Cream

These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.

Source: The Martha Stewart Show, January 2011



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How would you rate this recipe?
  • MS10281594
    7 JUN, 2018
    This is a delicious recipe. Some caveats are-there is way to much salt called for in both the meatballs and the Tomato sauce that is to accompany it. I added additional mint to the sauce and I used a food processor to mix the ingredients prior to mixing in the lamb. The recipe makes a lot of sauce, I only mixed the cream in with what I thought I'd need for the family dinner. There is plenty of sauce for other things. This recipes is given for six servings-we thought it would feed more than that with sauce left over. It is otherwise a keeper!
  • MS12262597
    19 AUG, 2012
    Although I think Martha Stewart is an amazing person and I have loved all the other recipes that I have tried, this was not one of my favorites. I think I'll stick to the regular beef, pork and veal combination for meatballs in sauce.

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