Stovetop Lamb Meatballs in Tomato–Mushroom Ragù with Yukon Gold Mash
Cozy, deeply savory lamb meatballs seared on the stove, then gently simmered in a quick tomato-mushroom ragù. Serve it over creamy mashed Yukon Golds for a winter comfort dinner that still feels a little “chef-y.”
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
- Organic Yukon Gold Potatoes 1–1¼ lb (about 3–4 medium) $4.99
- Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $4.49
- Simple Truth Organic® Roma Tomatoes 16 oz (or use 3–4 on-the-vine tomatoes) $3.99
- Private Selection® Peruvian Gold Sweet Onion 1/2 medium onion, finely chopped $5.49
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
- Olive oil 2–3 tbsp
- Egg 1 (for meatballs)
- Breadcrumbs 1/3 cup (panko or regular)
- Dried oregano 1 tsp
- Smoked paprika (optional) 1/2 tsp
- Salt & black pepper to taste
- Butter or olive oil (for mash) 1–2 tbsp
- Milk (or broth) 2–4 tbsp, as needed
- Red pepper flakes (optional) pinch
Instructions
- Prep: Quarter mushrooms. Dice onion. Mince garlic. Chop tomatoes (or crush by hand if very ripe). Peel potatoes (optional) and cut into 1-inch chunks.
- Start potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil, then simmer until very tender, 12–15 minutes.
- Make meatballs: In a bowl, mix ground lamb, egg, breadcrumbs, 1/2 the minced garlic, oregano, paprika, 1 tsp salt, and pepper. Form 12–14 small meatballs (they cook faster and stay juicy).
- Sear: Heat 1–2 tbsp olive oil in a large skillet over medium-high. Brown meatballs on 2–3 sides (they don’t need to cook through yet), 5–7 minutes total. Transfer to a plate.
- Build the ragù: Lower heat to medium. Add a drizzle more oil if needed. Sauté onion with a pinch of salt until softened, 3–4 minutes. Add mushrooms; cook until they release moisture and start to brown, 5–7 minutes. Add remaining garlic and a pinch of red pepper flakes; cook 30 seconds.
- Simmer: Add tomatoes plus 1/2 cup water (or broth). Scrape up browned bits, bring to a simmer. Nestle meatballs back in, cover, and simmer gently until meatballs are cooked through, 8–10 minutes. Taste and adjust salt/pepper.
- Mash: Drain potatoes well. Mash with butter/olive oil and a splash of milk/broth until creamy. Season with salt and pepper.
- Serve: Spoon mashed potatoes onto plates and top with meatballs and plenty of tomato-mushroom sauce.
Health notes: ~850–950 calories per serving (2 servings). Hearty and higher in saturated fat; add a big side salad if you want to lighten the plate.
Drink pairing: Washington Syrah (Walla Walla Valley) or a WA-grown Sangiovese-style red.