Lamb Meatballs with Romesco Sauce Recipe

pile of lamb meatballs with romesco sauce

Lamb Meatballs with Romesco Sauce Recipe

Course: Main Course, Main Dish

Cuisine: American, Spanish

Keyword: homemade meatballs, lamb meatballs

Prep Time: 20

Cook Time: 1

Total Time: 21

Servings:

Calories: 560kcal

Author: Jessica Formicola

These lamb meatballs w/ romesco sauce are juicy, flavorful and baked until golden. A Mediterranean-inspired meatball recipe served with orzo.

Print Recipe

Equipment

Ingredients

Lamb Meatballs:

2 pounds ground lamb
½ cup seasoned breadcrumbs
1 tablespoon dried parsley
1 ½ teaspoons dried oregano
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon sweet paprika
1 teaspoon Kosher salt
1 egg , lightly beaten
3 tablespoons extra virgin olive oil
1 1/2 cups romesco sauce

Orzo:

1/2 pound dry orzo pasta
2 tablespoons unsalted butter
½ teaspoon ground black pepper
1 teaspoon coarse Kosher salt

Garnish:

½ cup Feta cheese , crumbled
4 tablespoons sliced almonds

Instructions

Meatballs:

Preheat the oven to 425 degrees. Prep a 9x13 inch baking dish with cooking spray to prevent sticking.
In a large mixing bowl, break apart 2 pounds ground lamb into small pieces. Set aside.
In a small bowl, combine the ½ cup seasoned breadcrumbs, 1 tablespoon dried parsley, 1 ½ teaspoons dried oregano, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon sweet paprika and 1 teaspoon Kosher salt.
Sprinkle this blend over ground meat, followed by lightly beaten 1 egg.
Toss the mixture to combine, but don’t overwork the meat mixture. Roll into 32-36 evenly sized meatballs.
Drizzle the meatballs with 3 tablespoons extra virgin olive oil.
Bake for 20 minutes or until the tops are golden brown.
Remove from the oven and using a slotted spoon, place on a paper towel lined plate to drain excess fat.

Orzo:

Cook the dry 1/2 pound dry orzo pasta according to the package directions for ad dente. When pasta is done, drain and immediately return to hot saucepan.
Toss with the 2 tablespoons unsalted butter, ½ teaspoon ground black pepper and 1 teaspoon coarse Kosher salt.

To Assemble:

To plate, start with a generous spoon of cooked orzo, top with 4-5 lamb meatballs, a spoonful of 1 1/2 cups romesco sauce and then crumbled ½ cup Feta cheese and 4 tablespoons sliced almonds.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

How to Store

These lamb meatballs will stay fresh for three to four days in the fridge in an airtight container.

Can I Freeze Lamb Meatballs?

Lamb meatballs can be made and frozen raw or cooked. If your lamb meat was previously frozen, I highly recommend cooking them and then freezing. Freeze without the sauce for up to 3 months in an airtight plastic container or bag.

Romesco sauce can be made and frozen for up to 3 months as well. When thawed, heat well and then taste for seasoning. It might need to be re-seasoned with salt, pepper, or a fresh splash of sherry to revive its flavor.

Nutrition