Prepare to embark on a mouthwatering journey through the sun-drenched landscapes of Andalusia with these irresistible lamb meatballs that will transport your taste buds straight to Southern Spain! These aren't just ordinary meatballs - they're a culinary masterpiece that combines rich, tender lamb with aromatic herbs and a luxurious marinara sauce that will make your dinner guests swoon. Whether you're a seasoned home chef or a curious food lover, this recipe promises to unlock the vibrant flavors of traditional Spanish cuisine right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp cumin
- Salt and pepper to taste
- 1 jar marinara sauce
Instructions
- In a large mixing bowl, combine the ground lamb, breadcrumbs, chopped fresh parsley, minced garlic, egg, cumin, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Gently form the meat mixture into uniform round meatballs, approximately
- 5 inches in diameter. Ensure they are compact but not overly compressed to maintain a tender texture.
- Preheat a large skillet over medium-high heat with a light coating of olive oil. Allow the pan to become hot before adding the meatballs.
- Carefully place the meatballs in the skillet, ensuring they are not overcrowded. Cook for 3-4 minutes on each side, rotating to achieve an even, golden-brown crust.
- Once the meatballs are browned on all sides, pour the marinara sauce over them, reducing the heat to low-medium.
- Cover the skillet and simmer for 15-20 minutes, allowing the meatballs to cook through completely and absorb the sauce's flavors.
- Check the internal temperature of the meatballs, which should reach 160°F (71°C) to ensure they are fully cooked.
- Remove from heat and let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
Tips
- Meat Matters: Use freshly ground lamb with a bit of fat content to ensure juicy, flavorful meatballs. Lean meat can result in dry, tough texture.
- Mix Gently: When combining ingredients, mix with a light touch. Overworking the meat can make the meatballs tough and dense.
- Uniform Size: Use a small ice cream scoop or weigh each meatball to ensure even cooking and consistent presentation.
- Temperature Control: Use a meat thermometer to check doneness. The 160°F internal temperature ensures safe, perfectly cooked meatballs.
- Sauce Simmering: Low and slow simmering allows the meatballs to absorb the marinara's rich flavors while keeping them tender.
- Resting Time: Let the meatballs rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum moisture and flavor.Pro tip: Serve with crusty bread or over rice to soak up the delicious marinara sauce!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
