Lamb Stuffed Tomatoes

Lamb Stuffed Tomatoes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

This dish is easy to make and you’ll look like a culinary genius. Top with mozzarella cheese and garnish with chives and your family will beg you to make these stuffed tomatoes again. You need hearty beefsteak tomatoes for this recipe. 

  • 4 Large Beefsteak Tomatoes
  • 1/2 Cup Breadcrumbs
  • 1 Egg
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Olive Oil
  • 3 Tablespoon Chopped Basil
  • 1 Pound Ground Lamb
  • 1/2 Cup Minced Onions
  • 5 Minced Garlic Cloves
  • 8 Slices Mozzarella Cheese
  • 2 Tablespoons Chopped Chives
  1. Preheat oven to 350 degrees.
  2. Cut 1/2 inch off tops of tomatoes and scoop out seeds and heart of tomato. Score bottom of tomatoes with an X with your knife. Set aside.
  3. In a medium-size sauté pan heat olive oil over a medium-high heat. Add minced onions and garlic. Cook for 2 minutes. Stir constantly. Be careful not to brown garlic too much. Remove onions and garlic with slotted spoon and transfer to small-size bowl to cool. Keep any remaining olive oil in sauté pan.
  4. In large-size bowl combine ground lamb, breadcrumbs, egg, chopped basil, kosher salt, and pepper. Add cooled onions and garlic. Mix well with your hands. Form into 4 large meatballs.
  5. In same sauté pan add meatballs and turn heat to medium-high and brown on all sides for 10 minutes. Remove from heat.
  6. In a shallow baking pan, lined with parchment paper, arrange tomatoes so they have a bit of room between them. Fill tomatoes with meatballs.
  7. Place in oven and bake for 15 minutes. Remove from oven and place 2 slices mozzarella cheese on top of tomatoes. Place back in oven and cook 5 minutes more.
  8. Remove from oven and gently transfer to serving platter with large spatula.
  9. Garnish with chives and serve.
  10. Serves 4
  11. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes