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Australian Lamb Albondigas

Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4-5


    •    1 tbsp kosher salt
    •    2 tbsps heavy cream
    •    1 pound ground lamb
    •    ½ cup manchego, shredded
    •    1 tbsp fresh parsley, chopped
    •    2 tbsps fresh thyme, chopped
    •    1 tbsp fresh rosemary, chopped
    •    1 tsp fresh cracked black pepper
    •    ¼ cup piquillo peppers, small dice

For the Chickpea Puree:

    •    1 tsp kosher salt
    •    1 tbsp lemon zest
    •    1 tbsp lemon juice
    •    ¼ cup extra virgin olive oil
    •    1 tbsp fresh mint, chopped
    •    1 tbsp fresh cilantro, chopped
    •    1/2 tsp fresh cracked black pepper
    •    3 cups unsalted canned chickpeas, pre-cooked

For the Yogurt/Quince Vinaigrette:

    •    ¼ cup yogurt
    •    2 tbsps quince
    •    ¼ cup sherry vinegar
    •    2 tsps smoked paprika

Plate Garnish:

    •    Celery leaves as needed
    •    Fresh cilantro as needed


  1. Preheat oven to 350F. In a small bowl combine all ingredients and mix well. Form into 1.5 ounce meatballs and place onto a baking sheet with parchment paper. Place in oven for 12-15 minutes, or until cooked through. Reserve until ready to use.

  2. For the Chickpea Puree: In a food processor, add chickpeas, olive oil, lemon zest, lemon juice, salt and black pepper. Process until smooth. Next, add fresh herbs and process until incorporated. Reserve until ready to use.

  3. For the Yogurt/Quince Vinaigrette: In a food processor, combine all ingredients and mix until smooth. Reserve until ready to use.

This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at


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