Easy Lamb Meatballs With Mint: Wave 'Bye-Bye' to Boring

Kim Conte
Food & Party

meatballsThe colder weather has me craving comfort foods like meat, roasted root vegetables, and mac 'n' cheese -- just about anything that makes me feel warm, happy, and satisfied inside.

Meatballs are the perfect fall-to-winter food because they're so simple to make and everyone always loves them. This recipe for Lamb Meatballs is an update on a classic -- substituting lean ground lamb for beef, and mint and smoked paprika for traditional seasonings.

I like these served with warm bread or naan and baked sweet potatoes. Or you can serve them inside a pita with a fresh green salad.


  • 1 pound lean ground lamb
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 small onion, grated
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh mint
  • 1 teaspoon smoked paprika
  • Pinch of salt and pepper


  • 1 onion, diced
  • 1 clove garlic, diced
  • 3 cups crushed tomatoes (San Marzano recommended)
  • 1/4 dry red wine
  • 1 teaspoon sugar
  • Salt and pepper
  • Fresh mint for garnish

Mix meatball ingredients in bowl. Form into meatballs about 1 inch to 1.5 inches in diameter. Brown on greased baking sheet about 15 minutes at 350, turning halfway through cooking time.

Meanwhile, saute onion and garlic in large oven-safe skillet until soft. Add wine and cook off alcohol (about 1-2 minutes). Add tomatoes and bring to slow boil. Season with sugar and salt and pepper. Slip in meatballs and finish in oven -- about 45 minutes at 350. Garnish with fresh mint.

Or, skip the stove-top steps altogether, and cook tomatoes/browned meatballs on low in Crock-Pot all day.


Image via naotakem/Flickr

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