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Italian Lamb Meatballs combine savory ground lamb with fresh herbs and aromatics in a rich, buttery pistachio mint sauce that will take your breath away! It’s a nice twist on the classic meatball recipe that your friends and family will love.
This unique lamb meatball recipe is so moist and delicious! Flavorful ground lamb is combined with onions, garlic and fresh mint then browned and simmered in broth until tender. The pièce de resistance of the dish is the rich pistachio mint “pesto” sauce that the meatballs are tossed in at the end. Truly special indeed!
I developed these Italian Lamb Meatballs several years ago as a tribute to my Italian American background. It quickly became a favorite and staple at my annual Christmas parties, as well as on Easter. I like to think of these lamb meatballs in sauce as “a little Abruzzese + a little Siciliano“, just like me.
Lamb is ubiquitous in the Abruzzo region, where my paternal grandparents immigrated from, while mint and pistachios are both iconic ingredients in Sicily, the land of my maternal grandparents.
Plus, as many of us know from the mint jelly we were forced to eat with roast lamb as kids, mint pairs beautifully with lamb.
For more lamb recipes inspired by the flavors of Italy, check out Slowly Cooked Lamb Ragu and Slow Roasted Lamb Shoulder.
It’s always a great idea to mix things up from the norm. And I definitely put these lamb meatballs in a different category than classic Sunday meatballs that are paired with a rich tomato sugo.
They’re perfect as a party cocktail meatball or as part of a hot antipasto. And they also work really well in a food warmer for a party. Trust me when I say that your friends and family will be super-impressed by them!
What I love most about these Italian lamb meatballs is the delicious, rich flavor of the pistachios and lamb together, the creamy texture of the warm pesto, the freshness and aroma of the mint and the moistness of the meatballs that comes from “braising” them briefly after pan-frying. Hope you’ll love them, too! Mangia bene!
More meatball recipes: Nonna’s Pan-Fried Meatballs with Beef, Pork and Veal, Baked Italian Beef Meatballs (without breadcrumbs/gluten-free) Easy Baked Turkey Meatballs with Pesto, Italian-Style Turkey Meatballs with Zucchini and Eggplant “Meatballs” (without Meat).
Main Ingredient Notes
To make this Italian lamb meatballs recipe, we’ll need:
- Ground Lamb: The star ingredient of the recipe! Ground lamb has lots of flavor and just the right amount of fat to make tender, juicy meatballs. If you can’t find ground lamb, I suggest 85/15 ground beef or ground pork.
- Fresh Mint: Fresh mint is used in the meatball mixture and is also one of two main ingredients in the sauce. Mint pairs beautifully with lamb and is used in many Sicilian dishes. While dried mint can be used in the meatball mixture, definitely use fresh herbs for the sauce.
- Pistachios: The other main ingredient in the sauce and a star in Sicilian cuisine. Pistachios are rich and buttery and these qualities shine through in this recipe. Use roasted pistachios if possible for best flavor.
- Onions and Garlic: Add flavor and texture! Be sure to use fresh garlic and finely chop both the onions and garlic. And, please, do not use pre-minced garlic! It has a strange flavor that is unpleasant.
- Breadcrumbs: Breadcrumbs are both a binder for the meatball mixture and a sponge to absorb the juices from the meat as it cooks, keeping all that flavorful goodness inside. And, quantity is important here–too much and your meatballs will become a bit heavy and tough.
- Water: Add a bit of water to moisten the breadcrumbs and add overall moisture to the meatballs. (Many people think it’s the eggs that add moisture, but their role is different. Keep reading . . .)
- Eggs: The role of eggs in meatballs is very important! They are there to bind the meat, breadcrumbs and other ingredients together so that they do not fall apart or become too flimsy during the cooking process.
- Chicken Broth: The braising liquid for the browned lamb meatballs. Use no- or low-sodium broth if possible.
- Flour: Flour helps to hold the meatballs together while frying and also contributes starch to the sauce, which thickens it. You can omit the flour if you’d like.
- Oil: I actually use extra virgin olive oil to fry these meatballs because the resulting flavor is just perfect, but you can use whatever oil you want. A pure or virgin olive oil or a neutral oil with a high smoke point, such as avocado, works really well. Definitely use a good extra virgin olive oil to make the sauce.
How to Make Italian Lamb Meatballs
- Prep and gather all ingredients. Then, combine onions, breadcrumbs, mint, water, garlic, eggs, salt and black pepper in a large bowl and mix well. Let this mixture sit for about 5 minutes to allow the breadcrumbs to hydrate.
- Then, gently combine the breadcrumb mixture with the ground meat and mix lightly until all ingredients are well-combined. Be careful not to over-mix as doing so may result in tough meatballs.
- PRO-TIP: Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- Roll meat mixture into small round balls. Then, place the raw meatballs on a plate, cover and refrigerate for 10 to 15 minutes, while you prepare the rest of the recipe.
- PRO-TIP: Wet your hands a little to make rolling easier.
- Combine pistachios, fresh mint leaves, extra virgin olive oil, garlic and salt in food processor and process until pureed into a thick paste.
- When ready to fry the meatballs, remove the meatballs from the refrigerator and add enough oil to a large skillet to cover the bottom of the pan by about ¼”. Heat the oil over medium/medium-high heat until bubbles form around a wooden spoon inserted in the oil.
- Place the flour in a shallow bowl, then roll each meatball lightly in the flour to coat. Shake off excess flour and place meatball immediately in the heated oil.
- PRO-TIP: If the meatball is placed in the pan before the oil is hot enough, it will absorb too much oil, become soggy and possible fall apart.
- Brown the meatballs on multiple sides then transfer them to a paper towel-lined plate to drain excess oil.
- When finished frying, pour out and discard the remaining oil from the pan, wipe it clean and return it to the stove.
- Add the chicken broth to the pan and bring to a light simmer over medium heat. Use the broth to deglaze/scrape off any remaining brown bits on the bottom of the pan.
- Carefully return the meatballs back to the pan and simmer uncovered for 10 to 12 minutes or until the meatballs are tender. Then remove meatballs to a serving platter with a slotted spoon and cover with foil to hold them warm.
- Add the pistachio mint paste to the remaining chicken broth in the pan and stir well to combine. Bring the sauce to a simmer, then turn off the heat.
- PRO-TIP: If the sauce is seems too thick, you can add up to another ½ cup or so broth to the pan.
- Pour or spoon the sauce over the meatballs and serve hot or at room temperature. That’s it–enjoy!
Check out one of my best “Insider Tips” for making the best meatballs as featured in Appetito’s online Italian Food and Drink Magazine.
Prepping In Advance
The raw meatball mixture can be held in the refrigerator (either in bulk or in formed balls) for up to one day before cooking. Just cover it/them tightly with plastic wrap.
You can also refrigerate cooked meatballs for at least five days, making them a nice option for parties and get togethers.
Freezing Italian Lamb Meatballs
Just place the cooked meatballs in a freezer bag or container once cooked and cooled and they will hold for up to three months in the freezer. It’s a great way to have homemade meatballs ready in a pinch!
Raw, formed meatballs can also be frozen. This requires the additional step of flash freezing the balls on a sheet pan until firm. Then, they can be grouped together in a container or freezer bag and returned to the freezer for up to three months. When ready to cook the Italian lamb meatballs, either bake them right from frozen state or defrost them fully and fry them in a skillet as per the recipe below. Make the sauce at the same time that you’re cooking the meatballs.
Frequently Asked Questions
Yes, but I would alter the recipe a bit. Omit the flour and place the meatballs on a parchment-lined sheet pan at least ½” apart from each other. Bake on a middle rack in a 425˚F preheated oven for about 20 minutes, depending on size. Rotate the sheet pan once about halfway through the cooking process. (Tip: If you’d like a browner meatball, lightly spray the tops of the raw meatballs with oil before placing the sheet pan in the oven.)
The meatballs are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
Make the pistachio mint sauce separately and then just pour it over the finished baked meatballs.
They’re similar in that they contain mint, like a lot of Greek meatball recipes. But, Greek meatballs also usually contain parsley, oregano and/or feta cheese. And they’re often served with a refreshing cucumber mint tzatziki sauce. I also love Greek meatballs!
Fully cooked lamb meatballs may still be slightly pink in the center, fyi, but not overly so. Any juices should run clear.
Use a stem thermometer for a foolproof way to determine if the meatballs are done cooking. The meatballs are finished cooking when they have reached an internal temperature of 165˚F. (After frying one or two meatballs, you will become an expert and know when they are done without the thermometer!)
What Could Go Wrong . . .
Be sure to use either a non-stick pan or a seasoned cast iron skillet for the best results. Otherwise, the meatballs may stick to the pan and you will be miserable. Note that if you cook the meatballs in batches, you may need to add additional oil to the pan during the cooking process as it gets absorbed.
Tough or heavy meatballs can be a result of using too many breadcrumbs, overworking the meatball mixture or overcooking the meatballs. To avoid this, use bread instead of breadcrumbs, mix all non-ground meat ingredients together in a separate bowl until well-incorporated and then fold this mixture gently into the ground meat, and pay close attention during the cooking phase. Take the temperature of the meatballs about 2/3 of the way through cooking to closely monitor their progress.
Using the proper ratio of eggs to breadcrumbs and other ingredients should ensure your meatballs do not fall apart. The recipe below is fully tested, so just follow it and you should have firm, but not tough, meatballs.
Recipe Variations and Substitutions
- Use a Different Meat: This recipe would also be excellent with ground beef (I suggest an 85/15 blend) or ground pork. Ground turkey and chicken would work for leaner options.
- Make them Gluten Free: Easily make this recipe gluten-free by omitting the flour step (or using almond flour) and substituting the breadcrumbs with either gluten-free rolled, old-fashioned, or quick-cooking oats.
- Bake the Meatballs: To cut down on the oil, bake the meatballs. Full details in the recipe and Frequently Asked Questions above.
- Omit the Sauce! If you’re looking for a simpler recipe or bit plainer meatball, just omit the pistachio mint sauce and you will have a really delicious Italian-style lamb meatball. You can then enjoy them plain or add them to a nice pot of tomato sauce.
- Increase the Sicilian-ness: Adding pine nuts and raisins to this would be a nice and welcome Sicilian twist to the recipe.
- Use Basil Pesto: Using either basil or Italian parsley in place of the mint and basil pesto in place of the pistachio mint paste will make a really delicious dish-try it!
- Make them Greek-ish: Add lemon, oregano and feta cheese to the meatball mixture for a Greek twist.
Serving Suggestions
These Italian lamb meatballs are so darn buttery and delicious! They’re also fairly rich due to all the nuts in the sauce, so I really love to serve them in small portions (2 Tbsp each as noted in the recipe below) as a cocktail meatball or as part of a hot antipasto. Arrange them on a platter with toothpicks.
They go really well with polenta, mashed potatoes, buttered noodles or a simple pasta with garlic and olive oil. Sautéed broccoli rabe or escarole, grilled eggplant or roasted zucchini are great sides for these meatballs.
And, these meatballs also work really well in a food warmer for a party. Use double the amount of broth, toss the meatballs in the sauce and hold warm. Add additional broth as needed if it reduces too much while being held.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Mediterranean lamb meatballs recipe, please let me know how it went in the comments below. I love hearing from you!
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ltalian Lamb Meatballs with Pistachio Mint Sauce
Equipment
- Garlic Press (optional)
- Portion/Ice Cream Scoop (optional)
- Stem Thermometer (optional)
Ingredients
- 1 cup finely chopped yellow onions
- ½ cup fine, plain breadcrumbs
- ¼ cup chopped fresh mint leaves
- ¼ cup water
- 2 Tbsp finely chopped garlic
- 3 large eggs, beaten
- 2 tsp salt
- ½ tsp ground black pepper
- 2 pounds ground lamb
- About 1 cup all-purpose flour
- Olive oil for frying (as needed)
For Pistachio MintSauce:
- 1 cup shelled roasted pistachios (about 5 ounces)
- ⅓ cup (packed) fresh mint leaves (no stems)
- 3 Tbsp extra virgin olive oil
- 1 clove garlic
- ½ tsp salt
- 1½ cups chicken broth (low- or no-sodium is best)
Instructions
- Prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Combine the onions, breadcrumbs, mint, water, garlic, eggs, salt and black pepper in a large bowl and mix well. Let this mixture sit for about 5 minutes to allow the breadcrumbs to hydrate.1 cup finely chopped yellow onions, ½ cup fine, plain breadcrumbs, ¼ cup chopped fresh mint leaves, ¼ cup water, 2 Tbsp finely chopped garlic, 3 large eggs,, 2 tsp salt, ½ tsp ground black pepper
- Then, gently combine the breadcrumb mixture with the ground meat and mix lightly until all ingredients are well-combined. Be careful not to over-mix as doing so may result in tough meatballs. (This mixture can be made one day in advance and sit overnight in the refrigerator, covered with plastic wrap.)2 pounds ground lamb
- Always pan-fry a small amount of the meatball mixture and taste test to check seasonings and texture before portioning the whole batch. Adjust seasonings if necessary.
- Roll meat mixture into small round balls (about 2 Tbsp per meatball/1” in diameter, or whatever size you like). (Tip: Wet your hands a little to make rolling easier.)
- Place the raw meatballs on a plate, cover and refrigerate for 10 to 15 minutes, while you prepare the rest of the recipe. (Raw meatballs can be held for up to 1 day in the refrigerator.)
- Make the pistachio-mint paste: combine the pistachios, fresh mint leaves, extra virgin olive oil, garlic and salt in a food processor and process until pureed into a thick paste. Transfer to a small bowl and set aside. (This will make about 1½ cups paste.)1 cup shelled roasted pistachios, ⅓ cup (packed) fresh mint leaves, 3 Tbsp extra virgin olive oil, 1 clove garlic, ½ tsp salt
- When ready to fry the meatballs, remove the meatballs from the refrigerator and add enough oil to a large skillet to cover the bottom of the pan by about ¼”. Heat the oil over medium/medium-high heat until bubbles form around a wooden spoon inserted in the oil.
- Place the flour in a shallow bowl, then roll each meatball lightly in the flour to coat (lightly/just a dusting). Shake off excess flour and place meatball immediately in the heated oil. (If they sit a while before being browned, the flour may get gummy.)
- Brown the meatballs on multiple sides then transfer them to a paper towel-lined plate to drain excess oil. Note that the meatballs do not need to be fully cooked throughout at this point as they will be braised in the chicken broth.
- When finished frying, pour out and discard the remaining oil from the pan, wipe it clean and return it to the stove.
- Add the chicken broth to the pan and bring to a light simmer over medium heat. Use the broth to deglaze/scrape off any remaining brown bits on the bottom of the pan.1½ cups chicken broth
- Carefully return the meatballs back to the pan and simmer uncovered for 10 to 12 minutes or until the meatballs are tender. Turn the meatballs over once during this braising process.
- Then remove meatballs to a serving platter with a slotted spoon and cover with foil to hold them warm.
- Add the pistachio mint paste to the remaining chicken broth in the pan and stir well to combine. If the sauce is seems too thick, you can add up to another ½ cup or so broth to the pan. Bring the sauce to a simmer, then turn off the heat.
- Pour or spoon the sauce over the meatballs and serve hot or at room temperature. Enjoy meatballs on their own, with polenta, pasta or toasted bread, or as a cocktail meatball as an antipasto. Buon Appetito!
Notes
- This recipe makes 32-35 (2 Tbsp uncooked portion) meatballs. Make the meatballs any size or shape that you want! The yield will change, however. I figured about 4 meatballs per person, but adjust accordingly.
- You can use diced, day-old bread in place of the breadcrumbs, if desired. Start with double the amount of breadcrumbs. That is, start with 1 cup diced bread and increase it if the mixture is too wet.
- I used extra virgin olive oil to brown the meatballs, but you can use any oil that you prefer.
- Be sure to use either a non-stick pan or a seasoned cast iron skillet for the best results. Otherwise, the meatballs may stick to the pan and you will be miserable.
- If the meatball is placed in the pan before the oil is hot enough, it will absorb too much oil, become soggy and possible fall apart.
- Omit the flour and place the meatballs on a parchment-lined sheet pan at least ½” apart from each other.
- Bake on a middle rack in a 425˚F preheated oven for about 20 minutes, depending on size.
- Rotate the sheet pan once about halfway through the cooking process.
- Tip: If you’d like a browner meatball, lightly spray the tops of the raw meatballs with oil before placing the sheet pan in the oven.
- The meatballs are finished cooking when they have reached an internal temperature of 165˚F. Use a stem thermometer to test the internal temperature.
- Make the pistachio mint sauce separately and then just pour it over the finished baked meatballs.
- The raw meatball mixture can be held in the refrigerator (either in bulk or in formed balls) for up to one day before cooking. Just cover it/them tightly with plastic wrap.
- You can also refrigerate cooked meatballs for at least five days, making them a nice option for parties and get togethers.
- Just place the cooked meatballs in a freezer bag or container once cooked and cooled and they will hold for up to three months in the freezer. It’s a great way to have homemade meatballs ready in a pinch!
- Raw, formed meatballs can also be frozen. This requires the additional step of flash freezing the balls on a sheet pan until firm. Then, they can be grouped together in a container or freezer bag and returned to the freezer for up to three months. When ready to cook the meatballs, either bake them right from frozen state or defrost them fully and fry them in a skillet as per the recipe below. Make the sauce at the same time that you’re cooking the meatballs.
Made this for dinner last night and the family loved it! Served over pasta as that’s the perennial favourite. Added about another 1/4 cup of fresh breadcrumbs – texture was spot on. Also a dab of butter when frying, just for the flavour. Thank you!
I’m so happy that you loved this recipe, Chay! Thank you so much for your comment. 🙂