Lamb Meatballs with Romesco Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 min
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Total Time
21 mins
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Servings
8
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Calories
560 kcal
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Course
Main Course
Lamb Meatballs with Romesco Sauce
Description
The lamb meatballs are seasoned with a blend of dried parsley, oregano, garlic powder, onion powder, paprika, kosher salt, and bound with breadcrumbs and egg. After shaping into evenly sized balls, they are coated with olive oil and baked until golden brown. The baking process yields meatballs with a browned exterior and tender interior.
Alongside, orzo is cooked according to package directions until al dente, then drained and tossed with unsalted butter, kosher salt, and black pepper to add richness and seasoning. The dish is finished by layering the romesco sauce with the meatballs and garnishing with crumbled feta and sliced almonds for a contrast of creamy and crunchy textures.
This dish serves as a flavorful main course combining spiced lamb with Mediterranean-style accompaniments. It works well for a family meal or entertaining where balanced protein, sauce, and pasta are appreciated.
Ingredients
Lamb Meatballs:
- 2 pounds lamb ground
- ½ cup seasoned breadcrumbs
- 1 tablespoon parsley dried
- 1 ½ teaspoons oregano dried
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon paprika sweet
- 1 teaspoon kosher salt
- 1 egg , lightly beaten
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups romesco sauce
Orzo:
- 1/2 pound orzo pasta dry
- 2 tablespoons butter unsalted
- ½ teaspoon black pepper ground
- 1 teaspoon kosher salt coarse
Garnish:
- ½ cup feta cheese , crumbled
- 4 tablespoons almonds sliced
Instructions
Meatballs:
- Preheat the oven to 425 degrees. Prep a 9x13 inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, break apart 2 pounds ground lamb into small pieces. Set aside.
- In a small bowl, combine the ½ cup seasoned breadcrumbs, 1 tablespoon dried parsley, 1 ½ teaspoons dried oregano, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon sweet paprika and 1 teaspoon Kosher salt.
- Sprinkle this blend over ground meat, followed by lightly beaten 1 egg.
- Toss the mixture to combine, but don’t overwork the meat mixture. Roll into 32-36 evenly sized meatballs.
- Drizzle the meatballs with 3 tablespoons extra virgin olive oil.
- Bake for 20 minutes or until the tops are golden brown.
- Remove from the oven and using a slotted spoon, place on a paper towel lined plate to drain excess fat.
Orzo:
- Cook the dry 1/2 pound dry orzo pasta according to the package directions for ad dente. When pasta is done, drain and immediately return to hot saucepan.
- Toss with the 2 tablespoons unsalted butter, ½ teaspoon ground black pepper and 1 teaspoon coarse Kosher salt.
To Assemble:
- To plate, start with a generous spoon of cooked orzo, top with 4-5 lamb meatballs, a spoonful of 1 1/2 cups romesco sauce and then crumbled ½ cup Feta cheese and 4 tablespoons sliced almonds.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 119mg | 40% |
| Sodium | 1148mg | 48% |
| Potassium | 573mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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