Spicy lamb meatballs in sherry sauce Recipe

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serves:

6

Skill:

medium

Prep:

15 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 335 kCal 17%
Fat 21g 30%
  -  Saturates 7g 35%

This delicious, easy to make recipe is sure to impress. It’s the perfect tapas treat which will transfer you to Spain. These spicy lamb meatballs in sherry sauce combine sweet and savoury to make a spicy, mouth-watering dish that’s perfect for dinner. This recipe serves 6 people and only takes 40 mins to make. Each portion contains 335 calories per serving and 21g of fat. Serve with rice, pasta or pitta bread.

Ingredients

  • For the meatballs:
  • 1 rounded teaspoon each cumin and coriander seeds
  • Good pinch of dried chilli flakes
  • 1-2 garlic cloves, peeled
  • Salt and black pepper
  • 30g breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 500g lamb mince
  • 100g pack thin slices of Serrano ham, diced
  • 2 tbsp olive oil
  • For the sauce:
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • Good pinch of dried chilli flakes
  • 2 tbsp olive oil
  • 400g can chopped tomatoes
  • 150ml fino sherry
  • 150ml chicken or veg stock
  • 1 bay leaf

Method

  • To make the sauce: Fry the onion, garlic and chilli flakes in the oil for 8-10 minutes, until softened. Add the tomatoes, sherry, stock, bay leaf and seasoning. Simmer gently for 30 mins, until thickened.

  • To make the meatballs: Grind the spices, crush and add the garlic, then tip into a large bowl. Mix in plenty of seasoning and the crumbs, parsley, mince and ham. Shape into 30 balls (about 20g each).

  • Heat the oil in a large frying pan. Add the meatballs and cook for 4-5 mins, until browned. Drain on kitchen paper, then add them to the sauce and simmer for 10 mins, until cooked through. Serve in small bowls, garnished with parsley.

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Top Tip

Make the sauce and shape the meatballs, and chill both until you want to cook them.

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