Paprika Lamb Meatballs Recipe
These paprika lamb meatballs are a simple dish made from just a few ingredients that come together for a great meal. The sourdough bread adds a tangy flavor and the paprika imparts a smoky richness that will make this meatball recipe your new go-to. Hearty and tender like a great meatball should be, they make a great sandwich the next day and freeze perfectly, so you may want to make a double batch.
Related: Cheese-Stuffed Meatballs Recipe »
Switch up your meatball routine and serve these over pasta or steamed potatoes with your favorite tomato sauce for an easy, filling dinner.
Servings: 4
Ingredients
1 pound ground lamb
1/4 cup parsley, finely chopped
1/2 cup yellow onion, finely chopped
4 slices sourdough bread, soaked in 1 cup of milk for 4-5 minutes
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
1/4 cup vegetable oil
Directions:
1. Preheat oven to 425 degrees F.
2. Place the ground lamb in a bowl. Add parsley, paprika, salt, ground pepper, onions, eggs and mix everything together with your hands.
3. Squeeze excess liquid from the bread (it should be moist but not very wet) and add to the meat mixture. Work it in again for another 2-3 minutes, then refrigerate for 10 minutes.
4. In the meantime, brush a baking sheet with vegetable oil.
5. Take mixture out of the refrigerator and make meatballs: take a spoonful of the mixture and roll it in your hands to make a walnut-size meatball.
6. Place the rolled meatballs on the lightly oiled sheet and bake for about 14-18 minutes - you are looking for a nice brown color.
More meaty lunch recipes from Food Republic:
Classic Patty Melt Recipe
Marcus Samuelsson's Swedish Meatballs
Smoked Pork Belly Carnitas Tacos Recipe
Jackson Street Baked Hot Wings Recipe
