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At Home Food Grenache Pinot Noir Rosé Sauvignon Blanc Syrah/Shiraz Wine Pairing

Lamb Meatballs with Mint

Indulge in the exotic flavors of our simple yet extraordinary Lamb Meatballs with Mint recipe. This delightful dish combines tender ground lamb with a hint of aromatic herbs and spices, resulting in a succulent and flavorful experience. The addition of fresh mint leaves brings a refreshing twist to the dish, elevating it to new heights. With minimal ingredients and easy preparation, these meatballs are perfect for impressing guests or treating yourself to a taste of luxury. Serve them alongside a cooling mint yogurt dip for a complete and exotic culinary adventure.


For the meatballs:

  • 500 grams (1.1 pounds) ground lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, minced
  • 2 tablespoons chopped fresh mint leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten

For the sauce:

  • 1 can (400 grams or 14 ounces) crushed tomatoes
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint
  • Salt and pepper to taste

For garnish:

  • Fresh mint leaves, chopped


  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine all the ingredients for the meatballs: ground lamb, breadcrumbs, chopped onion, minced garlic, chopped mint leaves, ground cumin, ground coriander, paprika, salt, black pepper, and beaten egg. Mix well until all the ingredients are thoroughly combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
  4. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through.
  5. While the meatballs are baking, prepare the sauce. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  6. Pour in the crushed tomatoes, dried oregano, and dried mint. Season with salt and pepper to taste. Stir well to combine the ingredients.
  7. Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.
  8. Once the meatballs are cooked, transfer them to the saucepan with the tomato sauce. Gently stir to coat the meatballs with the sauce.
  9. Continue simmering the meatballs in the sauce for another 5-10 minutes to allow the flavors to infuse.
  10. Serve the Lamb Meatballs with Mint hot, garnished with chopped fresh mint leaves.

Enjoy the flavorful and tender Lamb Meatballs with Mint as a main course, served with rice, couscous, or warm pita bread. They can also be served as an appetizer or part of a mezze platter.

Wine Pairing

  1. Syrah/Shiraz: A Syrah or Shiraz with its bold and rich flavors would be a great choice to match the savory and slightly gamey taste of lamb. Look for a bottle from regions like Rhône Valley (France) or Barossa Valley (Australia) for a full-bodied red wine experience.
  2. Pinot Noir: Opt for a Pinot Noir from regions like Burgundy (France) or Willamette Valley (Oregon) that offers a delicate balance of fruitiness, earthiness, and acidity. It complements the flavors of lamb while allowing the mint to shine through.
  3. Grenache: A Grenache from regions like Southern Rhône (France) or Priorat (Spain) can be an excellent match. With its ripe red fruit flavors, medium body, and spice notes, it pairs well with the herbal element of the mint.
  4. Rosé: If you prefer a lighter option, a dry and crisp rosé can be a delightful pairing. Look for rosés from Provence (France) or Navarra (Spain) that have refreshing acidity, red fruit flavors, and herbal undertones to complement the lamb and mint.
  5. Sauvignon Blanc: For a white wine option, choose a Sauvignon Blanc from regions like Marlborough (New Zealand) or Loire Valley (France). The wine’s herbaceous and citrusy character complements the mint and adds a zesty freshness to the lamb meatballs.