Lamsgehaktballetjes in tomatensaus

Recipe: lamb meatballs in tomato sauce with Texel pasta

Would you like to make something with lamb for once, but don't know exactly what? With this recipe, you will make a tasty main dish. It is a fresh and nutritious dish and therefore also very suitable to serve in summer.

Ingredienten voor gerecht met lamsgehaktballetjes in tomatensaus
Ingredienten voor gerecht met lamsgehaktballetjes in tomatensaus
Photographer: Annette van Ruitenburg

Ingredients for 4 persons

For the meatballs

  • 400 grams of minced lamb
  • 2 rusks, wholemeal, crumbled
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 eggs, beaten
  • 1 teaspoon cumin, salt and pepper
  • 2 tablespoons olive oil

For the tomato sauce

  • 1 kg tomatoes, skinned and chopped
  • 2 tablespoons of olive oil
  • 1 small can of tomato puree
  • salt and pepper

For the pasta

  • 250 grams of pasta
  • pinch of salt
  • 1 tablespoon of olive oil

For the salad

  • 2 red beets, cooked
  • 1 orange, peeled and sliced
  • 1 fennel
  • 40 g walnuts
  • olive oil
  • salt
  • 200 g arugula


Preheat the oven to 180°C.


Mix the minced meat with the rusks, onion, garlic, eggs, cumin, salt and pepper and olive oil well in a large bowl. Leave it in the fridge for half an hour and make the tomato sauce in the meantime.

Tomato sauce

Heat the olive oil in a pan and add the peeled, chopped tomatoes, simmer gently for about 20 minutes, then add the tomato puree, salt and pepper. Simmer for another 15 minutes, there should be enough sauce to cover the meatballs, otherwise add some more water. Grease an oven dish and turn the minced meat into small balls and place them in the dish. Pour over the tomato sauce, so much that the meatballs are almost covered, and place the dish in the preheated oven. Bake for 35 to 45 minutes.


Cook the pasta in salted water, drain and add a little oil.


Boil the beets in water for 30-45 minutes until tender, depending on their size. Or take cooked beets. Remove the outer layer and slice the beetroot. Peel grapefruit and cut into slices. Cut fennel very finely and blanch briefly in water with a little salt, remove from pan and drain, mix fennel with olive oil. Place slices of beetroot on a plate, top with the orange and fennel slices. Garnish, with the walnuts briefly fried in a dry pan.

Finish the dish by sprinkling arugula on top.

Lamsgehaktballetjes in tomatensaus
Lamsgehaktballetjes in tomatensaus
Photographer: Annette van Ruitenburg

Enjoy this dish!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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