This is a recipe for Spicy Lamb Meatballs which can be served as an appetizer or a main course. Absolutely delicious with flavor, beautiful in texture, this was perfect for our wine tasting party and a wonderful appetizer for our Italian Red Wine, Amarone.
Our February Wine Time party fell on Valentine’s Day and I was very happy to be celebrating at home with good friends, an incredible selection of wine and a table full of small bites. Beats fighting crowds at a restaurant any day.
Self-appointed sommelier, Bob chose an incredible wine, an Italian Amarone. Zenato Amarone della Valpolicella Classico 2006. It was luscious and decadent with aromas of black licorice and blueberry and juicy round tannins.
It was perfect for a Valentine’s Day Celebration and these spicy lamb meatballs fit right into the mix of appetizers.
Bob suggested I make a spicy lamb meatball recipe that he found in Wine Spectator Magazine. As I’ve mentioned before, every recipe I’ve tried from that magazine has been impressive. These were easy, tender in texture and spiced just enough to be interesting.
More Meatball Recipes
- Mexican Meatballs with Queso Blanco
- Meatballs in BBQ Sauce
- Honey Sriracha Meatballs
- Authentic Swedish Meatballs
- Buffalo Chicken Meatballs
Spicy Lamb Meatballs
- 1 pound ground lamb
- 1 teaspoon Cayenne pepper
- 1 clove Garlic minced
- 1 teaspoon Thyme dried
- 1 Tablespoon Mustard
- 1/2 Cup Panko bread crumbs
- 1/2 Cup Italian bread crumbs
- 3/4 Cup Milk
- 1 large Egg
- 1 teaspoon Salt
- Combine all ingredients in a large bowl. Add a little more milk if needed for consistency. Mix well. Shape the mixture into 1-inch balls, and place them on a greased baking sheet 1 inch apart. Cover with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 350° F. Bake the meatballs for 15 to 20 minutes, or until they are no longer pink in the center. Remove, and serve immediately. Makes 30 meatballs.
Spicy Lamb Meatballs…It’s What’s for an Appetizer.