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2 portions


35 minutes


  • 350g Quebec ground lamb
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1-2 tablespoons sun-dried tomato pesto
  • 2 tablespoons panko breadcrumbs or regular breadcrumbs
  • Salt and pepper
  • 1 can diced tomatoes (398ml)
  • 1 cup of water
  • 2 tablespoons of white sugar
  • 1 tbsp dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon butter
  • For the service:
  • Rosemary Focaccia
  • Olive oil
  • Basil leaves
  • Grated parmesan


  1. Preheat the oven to 425°F.
  2. Mix the ground lamb with the spices, pesto, breadcrumbs, salt and pepper.
  3. Form 2 large meatballs per person. Place on a baking sheet lined with baking paper.
  4. Bake in the oven for 18-22 minutes until the center of the meatball is cooked.
  5. Meanwhile, put all the ingredients for the sauce (except the butter) with salt and pepper in a pan or saucepan.
  6. Bring to a boil and cook 3-5 minutes over medium high heat until the sauce has reduced by 3/4 and is more consistent.
  7. Add the butter to the sauce, stir and turn off the heat. Adjust salt and pepper to taste.
  8. Serve the lamb meatballs with the tomato sauce, the focaccia and garnish with the parmesan, basil and a drizzle of olive oil to taste.