Easy Lamb Meatballs With Mint and Tomato Sauce

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 08/6/19
Lamb Meatballs With Mint in Tomato Sauce - Albondigas de Cordero

Lisa Sierra 

Prep: 7 mins
Cook: 25 mins
Total: 32 mins
Servings: 4 servings
Nutrition Facts (per serving)
775 Calories
55g Fat
24g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 775
% Daily Value*
Total Fat 55g 71%
Saturated Fat 15g 76%
Cholesterol 332mg 111%
Sodium 403mg 18%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Protein 40g
Calcium 151mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatballs are not just Italian! The Spanish have a big variety of meatball dishes, too. One thing that they all have in common is that they each have a wonderful sauce, like this one. 

Fresh mint is a wonderful flavor to complement the lamb. These simple lamb meatballs are made with just breadcrumbs and egg and flavored with finely chopped mint leaves. The meatballs are then fried in olive oil. Next, a tomato sauce is made with onion, garlic, wine, and beef broth to make the sauce flavorful and rich. Meatballs are simmered in the sauce and served warm with baguette slices to soak up the tomato sauce. 

Ingredients

  • For the Meatballs:
  • 1 lb. lean ground lamb (or 1/2 lb. ground lamb and 1/2 lb. ground beef)
  • 1 large egg
  • 1/4 cup bread crumbs (plain, not seasoned)
  • 2 tbsp. mint (leaves only)
  • Salt and pepper to taste
  • 1/2 cup olive oil (virgin, for frying)
  • For the Sauce:
  • 1 medium onion
  • 1 to 2 large garlic cloves
  • 1/2 cup dry white wine
  • 1/2 cup beef broth
  • 1 cup tomato sauce

Steps to Make It

  1. Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.

  2. In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).

  3. Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.

  4. Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.

  5. Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.

Recipe Variation

  • Substitute 2 tbsp. finely chopped cilantro leaves instead of the mint.