This post is in collaboration with Superior Farms American Lamb. All opinions and statements are 100% my own.
Lamb Meatballs with Romesco Sauce pairs tender and flavorful mini meatballs with smoky homemade romesco sauce, feta cheese, and crunchy almonds. It makes for a fantastic dinner worthy of a special occasion or for the holidays… or just to satisfy a craving for lamb!
Ingredient Lineup
These juicy lamb meatballs are the perfect pairing for smoky, rich romesco sauce. Whether you’re serving them as a starter or they’re the main attraction, they’re guaranteed to steal the show.
And don’t forget — the full printable recipe is waiting for you at the bottom!
Lamb Meatballs
- Ground Lamb – Be sure to grab the freshest high-quality lamb you can find for the best meatballs.
- Egg – Egg keeps everything together so you don’t end up with lamb crumbles instead of meatballs. Quickly beating it before mixing it with the meat helps it to incorporate evenly and easily.
- Seasoned Bread Crumbs – These add structure and help to give the meatballs just the right texture.
- Dried Parsley – This herb adds a pop of freshness to balance out the richness of the lamb. Fresh parsley works too, but dried keeps things easy.
- Dried Oregano – Bring a little earthy, herby goodness to the table with this dried herb.
- Garlic Powder – This gives the meatballs plenty of garlicky flavor without any chopping.
- Onion Powder – Add a touch of sweetness and savory flavor with a sprinkle of this simple seasoning.
- Sweet Paprika – Paprika adds an irresistible subtle smoky-sweet kick to the meat.
- Kosher Salt – You can’t skip this essential seasoning that brings out all of the other flavors.
- Extra Virgin Olive Oil – Use high-quality oil to fry the meatballs to perfection.
- Romesco Sauce – Spicy and slightly sweet, this sauce is absolutely magical with lamb. You can make your own romesco sauce or grab a jar for a shortcut.
Orzo
- Dry Orzo Pasta – Orzo is a tiny tender pasta that’s perfect for soaking up all of those rich meatball juices and romesco sauce.
- Unsalted Butter – Butter adds a touch of creamy richness to coat the orzo.
- Ground Black Pepper – Add a little bit of pepper for just the right amount of warmth to balance out the flavors.
- Coarse Kosher Salt – Bring out all of the goodness of the dish with a sprinkle of salt.
Garnish
- Feta Cheese – Salty, tangy, and creamy, crumbled feta perfectly complements the flavors of both the meatballs and the sauce. Crumble it straight off the block (instead of buying a crumbled variety) for the freshest flavor and texture!
- Sliced Almonds – Add a bit of crunchiness with a sprinkle of almonds. If you have a few extra minutes, try toasting them!
How to Whip This Up
This dish comes together so quickly! Cook the pasta while the meatballs are baking so that everything finishes at about the same time.
Meatballs
- Break up the lamb. Add the ground lamb to a large mixing bowl and break it up into smaller chunks for even seasoning.
- Mix the dry ingredients. In a separate bowl, stir together the breadcrumbs and seasonings for the meatballs.
- Combine the mixture. Add the breadcrumb mixture to the lamb, then add the beaten egg. Gently mix everything together just until combined. Overmixing leads to tough meatballs!
- Shape the meatballs. Roll the mixture into small, evenly sized-balls.
- Drizzle with olive oil. Arrange the meatballs in the prepared dish and top them with a bit of extra virgin olive oil to help them brown.
- Bake until golden. Pop them in the oven and cook until the tops are golden brown and the meatballs are cooked through.
- Drain excess oil. Transfer the cooked meatballs to a plate lined with paper towels to soak up any extra grease.
Orzo
- Cook the orzo. Follow the package instructions and cook the orzo until it’s just tender.
- Season and coat. Drain the orzo and immediately combine it with butter, black pepper, and salt while it’s still warm.
To Assemble
- Plate it up. Spoon a big scoop of orzo onto a plate or bowl, then add a few meatballs on top.
- Add the finishing touches. Top with some romesco sauce before sprinkling crumbled feta and sliced almonds over the top. Serve immediately.
5S Philosophy 👩🏻🍳
- Salt – A bit of salt in both the meatballs and the orzo makes this recipe pop. Plus, using unsalted butter lets you control the flavor of the dish.
- Seasoning – Dried herbs and seasonings add layers of flavor to the meatballs! Customize them by swapping in some of your favorites.
- Sauces – Romesco sauce infuses this dish with nuttiness, sweetness, and a bit of heat.
- Swaps – While we love lamb for this recipe, you can trade it out for beef, pork, chicken, or sausage. Or combine several meats for a blend.
- Senses – The hearty meatballs are perfectly paired with the tender pasta and rich sauce. Plus, all of those seasonings in the meatballs and sauce are guaranteed to make your kitchen smell heavenly!
Make It a Meal
This dish is already a winner on its own when it comes to flavors and texture, but if you’re looking to round out your meal, there are plenty of options! A simple side salad with a citrusy vinaigrette works well but If you want something heartier, try vegetables like roasted tomatoes, air fried Brussels sprouts, or ricotta-topped carrots.
You can also serve these meatballs with warm focaccia or homemade pita — they’re both perfect for soaking up the sauce! And if you want to bring even more Mediterranean flavor to the table, add a side of cheese-stuffed olives or garlicky tzatziki.
Storage
These meatballs are easy to store in the fridge or freezer. If possible, store the sauce and the meatballs separately from the orzo so it doesn’t get soggy.
Make Ahead
This recipe does take a little more time and prep than many of our others, but it is totally worth it, especially for a holiday or special occasion. The good news is that you can make nearly all of the elements ahead of time and the meatballs and sauce can even be frozen. The only thing that needs to be made day-of is the orzo and that also happens to be the easiest element.
Refrigerator
These meatballs will stay fresh for 3-4 days in the fridge in an airtight container.
Freezer
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.
Recipe FAQs
Romesco sauce has a fairly gentle heat but you can customize it! Just taste as you go and add a little extra spice if you want it.
Absolutely! You can substitute sunflower seeds or pumpkin seeds for an equally tasty nut-free version. The seeds provide the same richness and texture, and you may not even be able to tell the difference!
Oregano is always a great herb to use with lamb but there are other options, too. Rosemary complements the meat well and you can experiment with mint as well.
More Meaty Dishes
Looking for more hearty meals made with tender and juicy meat? We have you covered with these easy recipes you can serve as starters or main dishes.
Lamb Meatballs with Romesco Sauce
Ingredients
Lamb Meatballs:
- 2 pounds ground lamb
- 1 egg , lightly beaten
- ½ cup seasoned bread crumbs
- 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
- 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 oven to 425 degrees. Prep a 9×13 inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, break apart ground lamb into small pieces. Set aside.
- In a small bowl, combine bread crumbs, parsley, oregano, garlic powder, onion powder, sweet paprika and Kosher salt.
- Sprinkle this blend over ground meat, followed by lightly beaten egg.
- Toss to combine, but don’t overwork the meat mixture. Roll into 32-36 evenly sized meatballs.
- Drizzle meatballs with extra virgin olive oil.
- Bake for 20 minutes or until tops are golden brown.
- Remove from oven and using a slotted spoon, place on a paper towel lined plate.
Orzo:
- Cook dry orzo according to package directions for ad dente. When pasta is done, drain and immediately return to hot saucepan.
- Toss with butter, ground black pepper and Kosher salt.
To Assemble:
- To plate, start with a generous spoon of cooked orzo, top with 4-5 lamb meatballs, a spoonful of romesco sauce and then crumbled feta cheese and sliced almonds.
This was perfect, tasty and easy! Romesco is my new favorite sauce.
I love the feta cheese and almonds on top of the meatballs. Yum!
We love lamb meatball for a nice change and these look delicious.
You can never go wrong with a great meatball recipe. We love lamb. What a great change from the traditional beef and pork combination.