This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.

Recipe Summary

prep:
25 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.

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  • Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.

  • Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.

  • Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

Nutrition Facts

136 calories; protein 7.2g 15% DV; carbohydrates 3.1g 1% DV; fat 10.3g 16% DV; cholesterol 44.5mg 15% DV; sodium 144.5mg 6% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/22/2006
Very good and easy. I added a little salt at the end. Also I didn't have lemon zest so I used a bit of lemon juice...worked out fine. We actually had this for dinner not cocktails!! Husband really liked it. Read More
(22)

Most helpful critical review

Rating: 3 stars
10/17/2007
I wanted to serve this with rice as a meal so I scaled the meatballs down to 6 servings but made the sauce as written. The meatballs were really quite bland and the wine in the sauce was absolutely overpowering. I ended up adding about half a can of tomato sauce and even then it wasn't especially good. I won't be making this again. Thanks anyway. Read More
(13)
22 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/21/2006
Very good and easy. I added a little salt at the end. Also I didn't have lemon zest so I used a bit of lemon juice...worked out fine. We actually had this for dinner not cocktails!! Husband really liked it. Read More
(22)
Rating: 5 stars
06/21/2007
I was inspired to make lamb meatballs after watching Harold on Top Chef make some nice spicy lamb sicilian style meatballs. I wanted to make something not so spicy though and I found this excellent recipe. Thank you for beating my meatball doldrums! Read More
(17)
Rating: 3 stars
10/17/2007
I wanted to serve this with rice as a meal so I scaled the meatballs down to 6 servings but made the sauce as written. The meatballs were really quite bland and the wine in the sauce was absolutely overpowering. I ended up adding about half a can of tomato sauce and even then it wasn't especially good. I won't be making this again. Thanks anyway. Read More
(13)
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Rating: 5 stars
02/02/2011
OMG very good recipe it cost much more than ground turkey or beef but its worth every dollar. I added more tomato sauce and 1/3 cup of lemon juice instead of zest and put a lil bit of lemon juice in the sauce as well. Ummmm (Home Simpson voice) it was soo good. Read More
(10)
Rating: 3 stars
11/05/2008
these were ok... Read More
(6)
Rating: 5 stars
03/17/2013
It was fantastic. My 15 year old son had second helpings. I made it with wild rice and tomato sauce on the side. I used less butter. Read More
(3)
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Rating: 4 stars
05/04/2011
These are very tasty! A nice unique dish. I definitely recommend as an appetizer rather than a meal because the taste is intense. Read More
(3)
Rating: 4 stars
05/20/2012
Lamb has a different taste than beef so this was a nice change of pace. Good ratio of meat to bread crumbs too - thanks for getting that right Kathy. Next time I will make MUCH more sauce. I made two batches this time and preferred the sauce made with white wine. The only drawback to this recipe is that ground lamb was expensive ( 13 /lb) and was a bit hard to find. Had to go to a butcher in town because the grocery store only sold lamb chops. Read More
(2)
Rating: 5 stars
05/28/2015
Delicious! Read More
(1)