Herbed Lamb Meatballs
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground lamb shaped into small meatballs tossed with seasoned breadcrumbs, dried herbs, and spices. Baked till golden spots appear on top. Served hot over buttered orzo stirred with cracked black pepper and coarse salt. Finished with a spoon of tangy romesco, crumbled feta scattered across, then sliced almonds for crunch. Balances richness of lamb with textures and bursts of flavor. A dish built from observing how meat juices clarify, when pasta clings butter, and how almonds crackle toasted. Simple ingredients with umami punches and herbaceous notes. A satisfying weeknight meal or casual dinner for company.
Prep:
25 min
Cook:
25 min
Total:
50 min
Servings:
8 servings
#Mediterranean
#lamb
#meatballs
#orzo
#romesco
#herbs
#easy dinner
#weeknight meal
Jumping into meatballs, always lamb for me — richness plus that earthy bite. Ground lamb needs a fine hand—too much mixing and you end up with tough hockey pucks. Breadcrumbs seasoned brings heft but watch quantities, you want bind, not dryness. I swapped sweet paprika for smoked in spice mix recently; it’s subtle but the difference you sniff before bite. Egg ties mix, forming supple balls that bake perfectly rather than fall apart. Orzo, easy carb, but butter coating changes everything. Salt and pepper in that stage wake it from sleepy pasta to vibrant bed for meatballs. Romesco is a recent twist—bright tang meets nutty depth. Feta crumbly salt vs creamy lamb fat. Finally sliced almonds for crunch. Layers, really. You hear the sizzle when oil hits hot tray, smell herbs. Visual spotting browns mark done. Watch the clock but trust senses. Simple steps, big payoff.
Ingredients
- 2 lbs ground lamb
- 1/2 cup seasoned breadcrumbs
- 1 tbsp dried parsley
- 1 1/2 tsp dried oregano
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 lightly beaten egg
- 3 tbsp extra virgin olive oil
- 1/2 lb dry orzo pasta
- 2 tbsp unsalted butter
- 1/2 tsp cracked black pepper
- 1 tsp coarse kosher salt
- 1 1/2 cups romesco sauce
- 1/2 cup crumbled feta cheese
- 4 tbsp sliced almonds
About the ingredients
Breadcrumbs act as filler, help retain moisture without drying meatballs. Use gluten-free options or swap with finely ground oats if needed, though texture will shift. Smoked paprika intensifies lamb’s natural earthiness, but sweet paprika works fine if you prefer milder notes. Egg’s binder role critical — skipping it risks crumbly meatballs falling apart in oven. Olive oil drizzle triggers browning reactions, so don’t skip or substitute with milder oils that won’t brown as well. For pasta, orzo’s surface picks up butter elegantly, so toss immediately out of boiling water. Butter enriches, cracked black pepper adds bursts of heat. Coarse kosher salt enhances all flavors. Almonds toasted dry pan till golden, enhances crunch and nut oils release aroma. Must be careful not to burn. If unavailable, pine nuts or walnuts make good alternatives though flavor shifts. Romesco sauce is tangy, smokey; homemade from roasted peppers preferred but store-bought usable. Feta’s crumbles plug salty, creamy hole. Fresh herbs like parsley or mint optional but lift final plate fragrance and visuals dramatically.
Method
Meatballs
- Heat oven to 440 degrees. Spray 9x13 dish lightly with oil to avoid sticking, especially if you skip parchment.
- In big bowl, break 2 pounds ground lamb into fine clumps gently, keep cold prevents blend from turning tough.
- Mix in 1/2 cup seasoned breadcrumbs, 1 tbsp dried parsley, 1 1/2 tsp oregano, garlic and onion powders each, 1 tsp smoked paprika, plus 1 tsp kosher salt. Smoked paprika swapped for sweet this time adds a subtle smoky edge—I like the deeper flavor in lamb.
- Add 1 beaten egg. Lotion-like binder, nothing more. Mix with bare hands just until ingredients combine—over-handing crushes texture.
- Form into 32-36 even meatballs, think ping-pong size. Avoid compacting too tight—lighter meatball retains juiciness. Press in the middle if too loose.
- Drizzle 3 tbsp extra virgin olive oil over meatballs. Helps browning, coating gives a golden crust that crackles when you bite.
- Bake about 22 minutes, but watch carefully. Tops should shift from raw pink to golden brown patches before firming. Slight sizzle sound from oil bubbling a sign that exterior crisps just right.
- Lift meatballs off tray with slotted spoon onto paper towels. Allows fat to drain, keeps meatballs from stewing in grease and softening crust.
Orzo
- Cook 1/2 pound orzo according to package, but subtract about 1 minute from suggested time. Aim for al dente — pasta should still have slight snap when bitten.
- Drain pasta well and immediately toss back into hot pot. Melt 2 tbsp unsalted butter and mix through while orzo is hot, so butter coats each grain.
- Add 1/2 tsp cracked black pepper. Go coarse, not fine, you want bursts of peppery heat. Also 1 tsp course kosher salt for seasoning balance.
- Return crabby pasta to warm stove, stir occasionally so butter doesn’t separate.
To Assemble
- Plate a heaping spoon of buttery orzo onto rimmed plate. Arrange 4-5 lamb meatballs on top — balance meat to carb ratio for fullness.
- Ladle 1 1/2 cups smoky romesco sauce around meatballs, not drowning but enough moisture for each bite to marry flavors.
- Sprinkle 1/2 cup crumbled feta over finished dish—salty, creamy contrast to robust lamb.
- Scatter 4 tbsp toasted sliced almonds on top. Crunch surprises, nutty aroma freshens dish. If no almonds, substitute pine nuts or walnuts toasted lightly.
- Drink pairing? A rustic red like Grenache or smoky Malbec cuts fat with tannins.
Tips and Adjustments
- - Breadcrumbs are seasoning base here. Italian seasoned works fine if no homemade. If gluten-free, ground flaxseed or almond meal bind well but alters texture.
- - Swap lamb for half ground beef and half pork, less gamey and a bit sweeter meatball.
- - Too firm meatballs? You likely over-mixed. Rest mixture chilled 10 minutes before rolling is crucial to bind and firm.
- - Baking vs frying: Oven roasting lets fat render out better. Frying traps juices but risks greasy patties.
- - Romesco adds acidity and smoky depth. No jar? Blend roasted red peppers, toasted almonds, garlic, smoked paprika, a splash of vinegar and olive oil. Fresh, better.
- - Almonds toasted in dry pan until golden, smoky aroma release. Watch closely here—nuts burn fast.
- - Butter coats orzo glaze style, skipping butter leaves pasta lifeless. Use good butter for richness.
- - Timing is a rough estimate. Visual queues like browned spots, slight resistance when poked, and sizzling edges trump the clock.
- - Don’t skip draining meatballs on paper towels, excess fat dilutes seasoning and texture.
- - Meat’s temperature matters. Cold lamb mixes better but bake room temp meat for even cooking.
- - If sauce thickens too much while plating, thin with splash water or broth for loose consistency.
- - If you want some freshness, throw in chopped parsley or mint as garnish.
- - Leftovers reheat well in oven at 350 until warmed, but always aim to serve fresh when texture counts.
Cooking tips
Avoid overbuilding meat mix. Combine gently and briefly so tenderness isn’t sacrificed. Rolling meatballs quickly after chilling keeps meat cold and cohesive. Oven temp slightly higher than usual speeds crust formation without overcooking inside; watch color changes. Draining cooked meatballs removes extraneous fat, crucial for texture and flavor foundation. Cooking orzo to al dente demands trimming pack times — less mushy pasta won’t dull plate. Toss orzo in hot pot with butter for even sheen; pepper cracked fresh smells and tastes superior. Assembly is about layering contrasting textures and flavors for balance — hot pasta, juicy meatballs, fruity smoky sauce, sharp cheese, crisp nuts. Toast nuts in dry pan until you smell them before color changes. Work fast when plating, or romesco thickens and nuts moisten. Serve meatballs fresh from oven for best bite. Leftover reheats well in moderate oven to preserve texture and stop clumping. My usual kitchen trick: trust sight and touch over timers; meatballs brown when juices migrate to surface and firm but jiggle slightly when poked. Orzo tender when individual grains resist slight pressure but are not hard.
Chef's notes
- 💡 Breadcrumbs bring moisture hold but overuse dries. Swapping gluten-free binders like almond meal changes texture—firmer, denser. Egg acts as glue—skip it and meatballs fall apart fast. Mix gently by hand, no overworking or texture crushes. Chill mix 10 minutes before rolling, temp matters a lot for binding, stops sticky mess and helps firm rolls that hold in oven.
- 💡 Oven temp pushed high, 440 degrees, quick crust formation stops juices leaking out too early. Watch color, golden patches on top signal ready, pink here ruins bite. Oil drizzle over raw meatballs aids browning, skip or swap for milder oil and crust will be dull, no crackle. Baking beats frying for less grease, crust crisps better, but watch timing closely—overcook and dry.
- 💡 Orzo timing trimmed by a minute; it overcooks easily. Drain fast, toss into hot pot with butter to coat grains individually. Butter not just fat, it seals pasta surface preventing mush. Cracked black pepper coarse—not table ground—gives bursts of heat, textural hit. Salt balance crucial; too little flat, too much overpowers mild pasta notes. Stir often on gentle heat to keep butter smooth, avoid separation.
- 💡 Romesco sauce labors in smoky acidity, homemade best—roasted peppers, almonds, vinegar, a whiff of smoked paprika combine. If store-bought, dilute with splash water or broth if thick. Sauce moisture ties dish, too thick brings clumps, too thin loses punch. Garnish with crumbled feta adds texture contrast; salty, creamy between spicy lamb and bright sauce. Almonds toasted dry pan, watching closely—burn fast, aroma signals ready.
- 💡 Leftovers reheat in 350°F oven best, keeps crust crisp, stops meatballs steaming soggy. Avoid microwave for texture. When plating, don’t dump sauce; ladle gently to keep orzo visible under meatballs. Fresh herbs like chopped parsley or mint scattered last minute lift aroma and give color pop but optional. Meat temp matters; cold lamb mix binds better but room temp before baking cooks more even inside. Timing estimates rough; use sight and sound cues.
Common questions
How to fix crumbly meatballs?
Usually over-mixing or missing egg binder. Chill mix 10 minutes, roll quick, egg holds fat and crumb. If still loose, try adding more breadcrumbs or flax meal, moisture balance is delicate here. Over stirring breaks meat texture—light hands work better.
Can I swap lamb with other meats?
Yes. Half beef half pork tames lamb’s strong gamey flavor, sweeter results. Beef alone ok but less juicy. Ground veal or turkey tougher, need more fat or moisture. Adjust spices slightly to not overpower milder meats. Keep cooking time close, check doneness visually.
What if romesco sauce isn’t available?
Blend roasted bell peppers, toasted nuts, a splash vinegar, garlic and smoked paprika fresh in blender. Season to taste. Use almonds, pine nuts, walnuts toasted dry pan for aroma. Thin with water or broth if thick. Store-bought ok but often sweeter, less tangy—balance with lemon juice or hot sauce if desired.
How to store leftovers best?
Wrap meatballs cooled in airtight container; orzo separate if possible to keep texture. Refrigerate up to 3 days. Reheat slowly in oven at 350°F to keep crust. Avoid microwave that turns crust rubbery. Freeze cooked meatballs wrapped tight for months; thaw overnight in fridge before reheating for consistent texture.
