Lexi Martone

Cauldron Cookbook:Lamb Meatballs with Eggplant Arrabbiata Sauce

July 22, 2017 1 Comments

Ive always been the guinea who hates meatballs. Wouldn’t eat them for years and would always dread Sunday dinner. Turns out, I was wrong.. I just needed a really good meatball. So, I thought about everything I hated in a meatball and changed it. The lamb and olive meatballs were born. Paired them with some spicy eggplant arrabbiata tomato sauce and viola… Lexi likes meatballs.

Im also not a huge fan of pasta… I know.. What kind of Italian am I?! It’s just too heavy and makes me feel bloated so I rather eat something else. I served my balls with some spiraled zucchini noodles but if you want some pasta, go right ahead and boil some up.

Annnndddd guess what?!

I made a video. So go watch me roll some balls.

Lamb Meatballs with Eggplant Arrabbiata Sauce

Yield: 8-10

Lamb Meatballs with Eggplant Arrabbiata Sauce


  • 2 lbs Ground Lamb
  • 1 cup Panko Breacrumbs
  • 1/2 cup Italian Breadcrumbs
  • 2 egg yolks
  • 6 cloves garlic, minced
  • 1.5 tsp oregano
  • 1.5 tsp parsley
  • 1.5 tsp basil
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 cup grated pecorino romano
  • 1/2 cup castelvetrano olives, finely chopped
    For the Sauce:
  • 2-3 tbsp olive oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 large eggplant, peeled and diced
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can crushed tomatoes
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1 bay leaf


  1. Preheat oven to 400F.
  2. Combine all meatball ingredients into a large bowl, Mix well to combine. Roll into equal sized meatballs (a little larger than a golf ball).
  3. Heat a large cast iron skillet. Add olive oil and sear meatballs for a few minutes on each side until browned.
  4. Place skillet in the oven for 8-10 minutes. Meatballs should be slightly pink in the center and still be slightly springy to the touch.
  5. Remove from oven and let rest
    For the sauce:
  1. Heat oil, onions and garlic in a medium saucepan.
  2. Add eggplant, red pepper flakes, salt and pepper. Cook until eggplant is soft.
  3. Add tomatoes and herbs and simmer for about 20 minutes, until sauce has thickened slightly.
  4. Spoon over meatballs and zucchini noodles!

1 Comment

  1. Reply


    July 23, 2017

    LEXIII I LOVE IT!!!! Make me some balls!!! And every time you slammed the table I cried lmao