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
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
How did I miss this? Great post, and wonderful recipe.
I’m with you, Greg, a good meatball is never out of season!
Comfort foods work for me morning, noon, night & snacks in between. I’m loving these meatballs — yum!
Your meatballs look delicious. I bet they are even better heated up the next day! I love lamb, but haven’t had any in a while.. your photos are tempting me to do something about that.
Funny your terminology…I’ve never done anything to ‘sell’ – I just like to ‘share’ what I’ve done! Wouldn’t selling require that we follow trends and replicate them a bazillion time over even if the viewing public is sick of it (read ‘Kale Chips’). Hmm??
Truth is I like lamb no matter the season and these sound good to me. SOLD!!
I consider the word “sell” to be a showbiz term for giving a great performance. As in shouting– “sell it, baby!” when a singer is in his or her best form. I thought it was funny in this context. GREG
Nice. Very nice. I love the multi-culturalism, in the form of yogurt. While that is not something we’d see in Abruzzo, it sure fits into the Greek way. Smooth. Very smooth. In the land of the transumanza where once a million sheep were moved by the shepherds, all manner of lamb is served, and lamb meatballs are a fave This I know as my grandfather was born in Abruzzo, that glorious patch of central-southish Italy. Your entire preparation is really wonderful, and I love the chickpeas in the sauce. What cut of lamb did you grind — shoulder or leg???
And kudos for a perfect wine choice. What better with lamb than a wine made from Abruzzo’s Montepulciano grape. This was a delight from beginning to end.
I’m going to have to endeavor more into lamb. My daughter’s boyfriend is from Senegal and she has gone on and on about the lamb his sister has cooked for them. Your recipe seems like a great one for starters.
Oh, Greg, I’m drooling! I love the combination here and I can definitely see myself making it sometime in the near future!
This is definite comfort food Greg.
Love anything lamb! The vid from ’08 was adorable 🙂
A definite yes to meatballs, and especially lamb meatballs! I like to make them with lemongrass, ginger, garlic, and hot pepper, then throw them into savory broth with greens. This red pepper & chickpea sauce sounds pretty amazing too!
I’ve never cared for lamb, though I grew up with a mother who cooked it extremely well. (She cooked everything perfectly!) But I’m ready to give it another try. Tastes change over time, come and go, and so I make a point to try again things I don’t like. This looks wonderful!