Lamb Meatballs- Your Globe or Mine?

lamb meatballs

It’s July, and you’re seeing Lamb Meatballs. You can’t quite believe that you’re seeing Lamb Meatballs, but you are. I bet you even think meatballs are purely winter comfort food.

The weather may be warm, but I made Lamb Meatballs with Red Pepper and Chickpea Sauce anyway. I was craving something substantial. You’ve been seeing quite a few salads and grilled fare here of late. Well, it’s summer and you expect salads and grilled fare, right? However you may not expect lamb meatballs. You might even be thinking: Lamb Meatballs, in the summertime?

So here’s the truth about meatballs. No matter the season they’re always a hit. Ask any restaurant about meatballs and they’ll tell you what I already know– put meatballs on the menu and they’ll sell.

Same goes for blogs. The blogosphere is mad for meatballs. I know because the very first post I ever did on this blog was for Neapolitan Meatballs. I even made a silly video about them (ahh, youth). That’s why I’m fairly confident I can “sell” summertime lamb meatballs here on this blog. In fact, I’d bet that even the vegetarians are craving meatballs right now. That’s because meatballs don’t have to be “meat”. It’s easy to replace these lamb meatballs with something vegetarian and still have a something to “sell”. I’ve made meatballs with red beans before.

Red Bean Meatballs. Fish Meatballs. Lamb Meatballs. Italian Meatballs. Finnish Meatballs. Meatballs for Bloggers… There’s a meatball for every palate and every culture. That’s why they’re sure to “sell”.  Whatever the season, where ever you live.

Wine Pairing

2010 Illuminati Riparosso Montepulciano d’Abruzzo 

2010 Illuminati Riparosso Montepulciano d'Abruzzo
Illuminati Riparosso Montepulciano d’Abruzzo is deep ruby red in color, with aromas of dark red fruit, smoke and spice. With surprisingly intense ripe cherry and raspberry flavors, it’s not entirely typical of many wines from this region, which is a good thing. Yet the wine finishes with old-world elements, including licorice, leather and tar. These savory […]
Grant Henry

Price $16

Pairs well with Braised beef, cheese, lamb, mushrooms, pasta, pork, sausage, venison

Meatballs From Around the World

Polpette — Most people think of the Italian style meatball first. Typically made with a combination of beef and pork. This is the meatball that found it’s way on top of spaghetti (all covered in cheese).

Kufteh — These can be lamb meatballs as long as they’re spiced with Middle-Eastern flavors. Many versions contain ground pistachios. My favorite version tops the balls with a sauce of reduced pomegranate juice and harissa.

Fleischlaibchen — In Austria meatballs are stuck with a flabbergasting name. But they’re usually fried. So that makes up for it.

Tsukune — Japanese chicken meatballs are often served on a stick yaktori-style.

Lihapullat — The Finns like reindeer meatballs. Red nose and all.

Xiu Mai - Vietnamese meatballs bobbing in bubbly hot pho, or stuffed into banh mi sandwiches alongside accompaniments of pickled carrots, jalapenos, and cilantro.

Albondigas — These can be Mexican in origin where they might be topped with pickled red onions and crumbled egg. But there’s a Spanish version too and these often find their way into soup.

Kjøttboller - This is the Norwegian word for ‘meat buns’. Am I smiling? GREG

lamb meatballs

Lamb Meatballs with Red Pepper and Chickpea Sauce 

Print This Recipe Total time Yield 8Source Nancy Silverton and Matt MolinaPublished

Make Ahead The meatballs can be refrigerated overnight. Reheat gently to serve.

lamb meatballs


  • ½ cup roasted red peppers (from a jar)
  • 2 cup chicken stock
  • ½ cup whole-milk yogurt, (preferrably Greek)
  • 2 pound ground lamb
  • 2 large eggs (lightly beaten)
  • 4 clove garlic (peeled and minced)
  • ¼ cup minced flat-leaf parsley (plus more for garnish)
  • 1 tablespoon thyme leaves
  • 2 teaspoon smoked paprika
  • 4 teaspoon kosher salt (plus more for seasoning)
  • ¼ cup vegetable oil
  • 1 3/4 cup chickpeas (from a can, drained)
  • 12 ounce baby spinach (2 bags)


In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and ½ cup yogurt.

In a large bowl, combine the lamb, eggs, garlic, ¼ cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2‑inch meatballs.

In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Spread the spinach onto a serving platter, transfer the meatballs and chickpeas to that platter and spoon the pepper sauce on top, garnish with parsley and serve with yogurt.