Greek-Style Lamb Meatballs in Tomato-Dill Sauce with Yukon Gold Mash
Crispy-edged lamb meatballs (thanks to a quick pan sear) simmer in a bright, tomatoey broth and get spooned over buttery mashed Yukon Golds. It’s cozy, a little Mediterranean, and perfect for a weeknight that still feels special.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale, 1 lb)
- Organic Yukon Gold Potatoes ~1 lb potatoes (about 2–3 medium) $4.99 (3 lb bag)
- Organic Jumbo Yellow Onion 1 small onion, grated or very finely minced (about 1/2 cup) $2.19/lb
- Organic Garlic 2 cloves, minced $6.99/lb
- Organic Baby Dill (optional but great) 2 tbsp chopped $2.79
- Simple Truth Organic® Roma Tomatoes (or canned tomatoes if you have) 2–3 roma tomatoes, grated or finely chopped (about 1 cup) OR 1 cup canned crushed tomatoes $3.99
- Organic Kale (side or stirred in) 2 packed cups, chopped (optional) $2.99
Instructions
- Prep: Peel and cube potatoes into 1-inch pieces. Grate/mince onion. Mince garlic. Chop dill. If using fresh tomatoes, grate them on the large holes of a box grater (discard skins).
- Stove: Put potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes.
- Stove: While potatoes cook, mix lamb with half the onion, 1 clove garlic, 1 tbsp dill, 1 tsp kosher salt, and black pepper. Form 12–14 small meatballs (about 1 to 1 1/2 inches).
- Stove: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear meatballs until browned on 2–3 sides (they don’t need to be cooked through yet), 4–6 minutes total. Transfer meatballs to a plate.
- Stove: Lower heat to medium. Add remaining onion to the same skillet (add a splash of oil if dry) and cook until softened, 3–4 minutes. Add remaining garlic and cook 30 seconds.
- Stove: Add grated/chopped tomatoes (or crushed tomatoes) plus 1/2 cup water. Scrape up browned bits, season with a pinch of salt and pepper, and bring to a simmer.
- Stove: Return meatballs to skillet, cover, and simmer gently until cooked through, 8–10 minutes. If using kale, stir it in for the last 2–3 minutes to wilt.
- Stove: Drain potatoes well, return to pot, and mash with 2–3 tbsp butter or olive oil and a splash of milk/water. Salt to taste.
- Serve: Spoon mashed potatoes onto plates, top with meatballs and sauce, finish with remaining dill and a drizzle of olive oil.
Health notes: ~900–1,050 calories per serving (depends on potato butter/olive oil). Hearty and protein-rich; add extra greens (kale salad) for more fiber/micronutrients. Lamb is higher in saturated fat—keep portions moderate and lean on olive oil.
Drink pairing: Washington pairing: Chateau Ste. Michelle Riesling (off-dry works great with tomato + lamb), or a light red like a WA Pinot Noir.