Greek lamb meatballs
Discover the rich flavors of Greek cuisine with this succulent Greek lamb meatballs recipe. Made with ground lamb, parmesan cheese, and a blend of aromatic spices, these juicy meatballs are cooked in a savory tomato and red wine sauce. Perfect for a cozy dinner or entertaining guests. Serve with your favorite side or over pasta for a complete meal!
Cook time 30 min
Prep time 0 min
Ingredients:
1 lb lamb mince1/3 cup bread crumbs
3/4 cup grated parmesan cheese
1 egg
1 tbsp olive oil
1 onion
1 bay leaf
1/3 cup red wine
1 can canned tomatoes
1 tsp cinnamon
1 tsp allspice
Greek lamb meatballs are a delicious and aromatic dish that brings together the rich flavors of minced lamb, Parmesan cheese, and an array of spices. With its Mediterranean roots, this recipe is perfect for those looking to enjoy traditional Greek cuisine in a simple and easy-to-make format.
Instructions:
- In a large mixing bowl, combine the lamb mince, bread crumbs, grated Parmesan cheese, and the egg. Mix until well combined. You can use your hands or a spoon to mix.
- Take a small amount of the meat mixture and roll it between your hands to form a meatball, approximately 1 inch in diameter. Repeat until all the mixture is used.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in batches. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet, add the chopped onion and cook until it becomes soft and translucent, approximately 5 minutes.
- Add the bay leaf to the skillet.
- Pour in the red wine and stir, scraping the bottom of the pan to deglaze it and pick up all the flavorful bits left from the meatballs. Let it simmer for about 2 minutes to reduce slightly.
- Add the canned tomatoes to the skillet, breaking them up with a spoon if they are whole.
- Stir in the cinnamon and allspice.
- Return the browned meatballs to the skillet, ensuring they are submerged in the sauce.
- Reduce the heat to low and let the meatballs simmer in the sauce for about 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Remove the bay leaf from the skillet.
- Serve the Greek lamb meatballs hot, garnished with additional grated Parmesan cheese if desired. They pair well with rice, pasta, or a crusty bread.
Tips:
- Ensure the lamb mince is fresh for best taste and texture.
- Use fresh Parmesan cheese for a more authentic and richer flavor.
- To make the meatballs uniform in size, use a cookie scoop or ice cream scoop.
- Chill the meatball mixture in the refrigerator for at least 30 minutes before forming into balls. This will make them easier to handle and help them hold their shape during cooking.
- When cooking the onion, ensure it's finely chopped to blend well with the meatball mixture.
- Allow the wine to reduce adequately when adding it to the sauce to concentrate the flavors.
- Simmer the meatballs gently in the tomato sauce to allow the flavors to meld together.
These Greek lamb meatballs combine succulent lamb mince with savory spices to create a dish that's both rich in flavor and satisfying. Enjoy them as a main course with a side of rice or vegetables, or as a flavorful appetizer. With these step-by-step tips, you'll be all set to impress your family and friends with a delicious Greek meal.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 27g
Carbohydrates 16g
Fiber 3.66g
Sugar 6g
Fat 36g
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