Paprika Lamb Meatballs Recipe

Jul 27, 2012 2:31 pm

A recipe for lamb meatballs with smoked paprika

recipe for lamb meatballs
Photo: Michael Tulipan
Try a little smoked paprika in your lamb meatballs to freshen up your pasta (Brussels sprouts, pictured, are optional).

Paprika's lamb meatballs are a very simple dish — a few simple ingredients that make a perfect meal. This is a recipe that I have known since I was a kid. I got it from my mother, who to this day makes the meatballs the same way. As a kid I also loved the leftover meatballs on a toasted roll, it was probably my first attempt to put flavors together. They do make a great sandwich (if you have any leftover).

The meatballs are a very popular dish at Paprika and we make them every day.  If you walk into the kitchen any day during prep time, you’ll likely see a guy rolling these little balls.

Servings: 4


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
  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 min – you are looking for a nice brown color.

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