A bold and fragrant take on Spanish meatball recipes
Why lamb and mint bring something special
Lamb isn’t the first meat that comes to mind for Spanish meatballs, but it creates a dish with character and depth. The natural richness of lamb pairs beautifully with cooling mint, while smoked paprika adds warmth and colour. It feels earthier and more robust than my Juicy Chicken and Manchego Spanish Meatballs, making it a perfect option for autumn and winter.
A recipe I cook when I want something different
I tend to reach for this recipe when I’ve already made the Classic Spanish Albondigas in Tomato Sauce earlier in the month and fancy a change. Lamb has a distinctive flavour that stands out, and with mint it takes on a freshness that balances the richness. These meatballs also pair beautifully with Spanish Meatballs with Sherry and Garlic if you’re serving multiple varieties.
How Spanish paprika transforms lamb
Spanish paprika (pimentón) plays a huge role in this dish, cutting through the fattiness of the lamb and layering in smokiness. I usually use pimentón dulce for balance, though half-and-half with picante gives a gentle heat. The combination reminds me of tapas nights in Granada, where lamb dishes often sat alongside pork-based albondigas.
Why this recipe belongs on your table
If you’re cooking a repertoire of Spanish Meatball Recipes, this lamb version is a standout. It’s rustic yet refined, hearty yet brightened with herbs. Perfect when you want something that feels both traditional and slightly adventurous.
Ingredients
- 500 g lamb mince
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 50 g breadcrumbs
- 1 medium egg
- 2 tbsp milk
- 2 tbsp fresh mint, chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 3 tbsp olive oil
- 400 g tinned chopped tomatoes
- 2 tbsp tomato purée
- 150 ml lamb or beef stock
- 1 bay leaf
- Salt and black pepper to taste
Ingredient Notes
Lamb mince with about 20% fat content works best, keeping the meatballs juicy. Mint should be fresh, not dried — it gives brightness without dominating. If you don’t have lamb stock, beef stock is a good substitute, adding depth without overpowering the herb notes.
Paprika is essential, not just for colour but for balance. Its smokiness tempers the richness of the lamb. Cumin adds a subtle earthiness that ties everything together.
Instructions
In a large bowl, mix lamb mince, onion, garlic, breadcrumbs, egg, milk, mint, paprika, cumin, salt, and pepper until combined. Shape into walnut-sized meatballs and set aside.
Heat olive oil in a pan over medium heat. Brown the meatballs in batches, turning carefully until golden all over. Remove and set aside.
In the same pan, stir in tomato purée and cook until darkened. Add the chopped tomatoes, stock, and bay leaf. Bring to a simmer. Return the lamb meatballs to the pan, cover, and cook for 25 minutes, spooning sauce over occasionally. Adjust seasoning before serving.
Cooking Techniques and Recommendations
Lamb mince can release more fat than beef or chicken. Use this to your advantage — let the fat mix into the sauce, enriching it with flavour. Skim only if the surface looks greasy rather than glossy.
When browning, don’t overcrowd the pan. Too many meatballs at once steam rather than sear, leaving them pale and lacking that caramelised flavour. Cook in small batches for the best crust.
What to Serve with This Recipe
These lamb meatballs pair beautifully with Spanish Roasted Vegetables with Rosemary. The herbs echo the mint and paprika, while the roasted texture adds a rustic element.
For a starch, saffron rice works nicely, but I often prefer crusty bread for soaking up the sauce. If serving as part of a tapas spread, add Spanish Meatballs with Red Wine Sauce for contrast.
Wine and Beer Pairings
A red Rioja Reserva complements lamb beautifully, its oak ageing bringing spice and balance. Alternatively, a Syrah with dark fruit and pepper notes is excellent with smoky paprika. For beer, a robust porter pairs with the lamb’s richness, while a Belgian dubbel offers malty sweetness to balance the herbs and spice.
Frequently Asked Questions
Can I use beef instead of lamb in this recipe?
Yes, though it will taste closer to my Classic Spanish Albondigas in Tomato Sauce. Lamb brings a unique depth that beef can’t quite replicate.
Do lamb meatballs freeze well?
They do. Cook fully, cool, and freeze in sauce for up to 3 months. Defrost overnight before reheating. This method is similar to Spanish Meatballs with Sherry and Garlic.
What herbs work with lamb besides mint?
Rosemary and thyme also pair nicely. Try serving them with Spanish Roasted Vegetables with Rosemary for a matching flavour profile.
Can I make this recipe spicier?
Yes, increase the smoked paprika or add a pinch of cayenne. For more heat, you may enjoy my Spicy Spanish Meatballs with Chilli and Peppers.
What type of stock is best?
Lamb stock is ideal, but beef stock works too. Vegetable stock is fine if you prefer a lighter sauce.
Tips for Success with Spanish Meatball Recipes
Use fresh mint rather than dried. Dried mint tends to taste dusty, while fresh leaves add brightness. Chop it finely so it distributes evenly throughout the mixture.
Rest the meatball mixture for 10 minutes before shaping. This allows the breadcrumbs to absorb liquid, creating a firmer but still tender texture that holds together during cooking.
Recipe Variations
Add crumbled feta into the mixture for a Greek-inspired twist, which blends surprisingly well with Spanish paprika. Serve alongside Spanish Patatas Bravas with Spicy Sauce for a fusion-style tapas.
For a lighter dish, replace half the lamb with chicken mince. It creates a softer texture, closer to my Juicy Chicken and Manchego Spanish Meatballs.
Storage and Reheating for Spanish Meatball Recipes
These meatballs keep in the fridge for 3–4 days. Reheat gently in the sauce over low heat, adding a splash of water or stock if needed. They also freeze well for up to 3 months. Defrost overnight in the fridge and reheat in a saucepan until hot.
Spanish Lamb Meatballs with Mint and Paprika
Ingredients
- 500 g Lamb mince 20% fat for the best flavours
- 1 Onion small, finely chopped
- 3 cloves Garlic minced
- 50 g Breadcrumbs
- 1 Egg medium
- 2 tbsp milk full fat
- 2 tbsp Fresh mint chopped
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- 3 tbsp Olive oil
- 400 g Tomatoes tinned, chopped
- 2 tbsp Tomato Puree
- 150 ml Lamb stock or beef stock
- 1 Bay leaf
- Sea salt to taste
- Black pepper to taste
Instructions
- In a large bowl, mix lamb mince, onion, garlic, breadcrumbs, egg, milk, mint, paprika, cumin, salt, and pepper until combined. Shape into walnut-sized meatballs and set aside.
- Heat olive oil in a pan over medium heat. Brown the meatballs in batches, turning carefully until golden all over. Remove and set aside.
- In the same pan, stir in tomato purée and cook until darkened. Add the chopped tomatoes, stock, and bay leaf. Bring to a simmer. Return the lamb meatballs to the pan, cover, and cook for 25 minutes, spooning sauce over occasionally. Adjust seasoning before serving.