Minted lamb meatballs, succulent, juicy & loaded with flavour all wrapped up in a silky fully flavoured red wine gravy, proper comfort food.
A simple meal that comes together in around an hour that can be scaled up or down in size easily with little impact on the cooking time.
Minced Lamb Meatballs
Meatballs have become almost inextricably associated with spaghetti and meatballs, it certainly was not always the case growing up in the UK. I blame Garfield!
I was raised on pork and offal meatballs called faggots, yes really!
And my site is littered with meatballs of many types, I have beef meatballs with a distinctly Moroccan influence. Venison meatballs with an Indian influence and chicken meatballs with a much more European flavouring of honey and mustard.
These minted lamb meatballs feature flavours that I have used here before. British mint sauce, red wine and stock!
They are the bedrock of flavours that I use in my ever-popular minted lamb shanks.
This recipe cooks in a third of the time of the lamb shanks and is a little lighter on the waist too. Well until you add the mash of course, and then it is all your fault!
Frequently Asked Questions
Can I prepare these lamb meatballs in advance?
Yes, of course. In fact, they taste better left to “mature” for a day in the fridge. You can either form them into meatballs or leave them as a loose meat mix. The mix will be fine in the fridge for 2-3 days.
You can freeze them as meatballs and they will be fine in the freezer for up to 3 months. I would personally defrost before cooking for the best results.
Can I scale this recipe up to feed more people?
Yes. This recipe is ideal for scaling either up or down.
There are no implications on cooking times other than the amount of time it takes to prepare and brown the balls.
If you are cooking a lot of these meatballs then make sure you brown them in batches rather than overcrowding a pan.
What is mint sauce?
If you are British you know exactly what mint sauce is. If you are one of my many readers from other countries mint sauce is a mix of sugar, vinegar and fresh mint, it is a delicious and classic British pairing for lamb.
Well known brands include Tracklemans and Colmans, I used to be able to find both in Hungary with a bit of effort.
However, homemade mint sauce is superb and easy to make!
These minted lamb meatballs cry out to be served on a bed of mash to soak up that glorious rich red wine gravy.
Of course, mashed potato works perfectly.
I tend to round it out with some peas, because I love peas and the sweetness is ideal here.
Easy and delicious minted lamb meatballs with a delicious and silky smooth red wine gravy, perfect with mash and peas!
For the Meatballs:
- 350g (12oz) Minced Lamb
- 1 (~35g) Shallot
- 2 Garlic Cloves
- 1½ Tbsp Dried Mint
- 1 Tsp Dried Rosemary
- ¼ Tsp Salt
- 1 Egg Yolk
- 1 Tsp Cooking Oil
For the Red Wine Gravy!
- 25g (1 Tbsp + 2 Tsp) Butter
- 175ml (¾ Cup) Red Wine
- 175ml (¾ Cup) Lamb Stock
- 1-2 Tbsp Mint Sauce
- 1 Tsp Cornflour (Cornstarch in the US)
- Peel and dice the shallot as finely as possible.
- Peel and dice the garlic as finely as you can.
- Add all of the ingredients for the meatballs with the exception of the oil to a bowl and mix with your hands until thoroughly combined.
- Form the meatball mix into 6 meatballs, they should be around 65g each and 5cm (2") in diameter.
- Heat a heavy based frying pan (not non stick) over a medium high heat.
- Roll the meatballs in the cooking oil and then cook the meatballs getting them nicely coloured all over.
- Remove the meatballs from the pan and then add the butter for the gravy.
- When the butter begins to foam pour in the red wine turn the heat up to high and reduce the wine by half.
- Add the lamb stock and mint sauce and stir to combine. Have a taste of this sauce now and add salt as required.
- Return the meatballs to the pan, then transfer them to the oven and cook at 180°C or 350°F for 20 minutes.
- Remove the pan from the oven.
- Mix the cornflour with one tablespoon of water.
- Remove the meatballs from the frying pan and stir in the cornflour until the sauce thickens.
- Return the meatballs to the sauce and stir to coat with the gravy.
Amount Per Serving: Calories: 780Total Fat: 53gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 292mgSodium: 636mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.