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Dining Tip: Lamb Meatballs

An easy addition to the tapas table, and great to serve with a Spanish red

Jennifer Fiedler
Posted: April 22, 2013

Note: This recipe is adapted from "Party Perfect," an article that originally appeared in the December 31, 2012 issue of Wine Spectator.

• 1 pound ground lamb
• Pinch of cayenne pepper
• 1/2 teaspoon paprkia
• 1 clove garlic, minced
• 1 teaspoon minced thyme leaves
• 1 cup fresh breadcrumbs
• 1 cup milk
• 1 egg
• 1 teaspoon salt

1. Combine all ingredients in a large bowl. Mix well. Shape the mixture into 1-inch balls, and place them on a greased baking sheet 1 inch apart. Cover with plastic wrap, and refrigerate at least 1 hour.

2. Preheat the oven to 350° F. Bake the meatballs for 15 to 20 minutes, or until they are no longer pink in the center. Remove, and serve immediately. Makes 30 meatballs.

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