Dairy Farmers of Canada

Mark Filatow’s lamb meatballs

This is the Mark Filatow’s lamb meatballs recipe.

  • Prep: 40 min
  • Cooking: 30 min
Yields 16 meatballs
mark filatow s lamb meatballs


  • 2 lb (900 g) ground lamb (keep cold)
  • 1/2 tsp (2 mL) sea salt
  • 1 1/2 tsp (7 mL) freshly ground black pepper
  • 2 tbsp (30 mL) dried oregano
  • 1 tbsp (15 mL) paprika
  • 1 pinch cayenne pepper
  • 1 tbsp (15 mL) coriander seeds coarsely ground
  • 1 clove garlic minced
  • 1 cup (250 mL) red wine divided
  • 6 oz (180 g) Canadian Blue cheese crumbled
  • 2 cups (500 mL) tomato sauce no salt added


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



Using an electric mixer fitted with the paddle attachment, mix lamb and all spices with garlic on medium speed for about 1 min.

Reduce speed and add ½ cup (125 mL) wine. Increase speed to high and mix for 1 min or until mixture looks sticky.

Scoop out 32 equal portions of mixture onto a tray. Flatten meat into patties.

Place a piece of Blue cheese in the centre of each patty and wrap meat around cheese to form a ball. (Meatballs can be kept in the refrigerator until ready to use. It’s preferable to make and cook them on the same day.)

In a skillet, lightly sear about 10 meatballs at a time on medium-high heat. Transfer to a large saucepan. Repeat with remaining meatballs. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.

Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 min. Once simmering, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low heat for 2 more min.

Adjust salt to taste and serve.


Cheese alternatives: Canadian Provolone, Aged Cheddar.

Learn more about

Nutritional information

Per serving
Energy: 220 Calories
Protein: 12 g
Carbohydrate: 3 g
Fat: 16 g
Fibre: 1.1 g
Sodium: 214 mg

Top 5 Nutrients

(% DV*)
Calcium: 8 % / 84 mg
Niacin: 17 %
Selenium: 25 %
Vitamin B12: 71 %
Zinc: 26 %