Some dishes are just meant to be shared—and this lamb meatball stew is one of them! It is rich, comforting, and full of flavor, with a mix of sweet, savory, and tangy ingredients that make every bite exciting.
The meatballs are tender and juicy, simmered in a sauce made from caramelized onions, golden raisins, confit lemon, artichokes, pine nuts, and a touch of paprika.
I wanted to make a meatball stew that is rich and light at the same time, so that you can easily serve it all year round.
It is a dish that feels both cozy and special, and when you pair it with a glass of Adaro de Pradorey 2022 from Ribera del Duero, something magical happens.
What makes this stew so delicious is the way all the ingredients come together. The caramelized onions give the sauce a deep sweetness that wraps around the lamb like a warm hug. The raisins add little bursts of juicy sweetness, while the confit lemon brings a bright, citrusy note that cuts through the richness. Artichokes add a soft, earthy flavor, and the pine nuts give a bit of crunch and nuttiness. The paprika ties everything together with a gentle warmth that lingers on the tongue.
Lamb meatballs
The meatballs themselves are full of flavor.
I like to season them with ground paprika, pine nuts and parsley. These flavors give the lamb meatballs a warm, slightly exotic taste that works beautifully with the rest of the meatball stew. Once they are browned and simmered in the onion sauce, they soak up all those sweet and savory flavors, becoming even more tender and tasty.
When it comes to serving this meatball stew, you have a few great options. I love it with warm flatbread or pita to scoop up every last bit. You could also serve it with fluffy couscous or bulgur wheat, which soak up the sauce and add a nice texture. A simple salad with fresh herbs and lemon juice on the side adds a refreshing contrast and keeps the meal feeling light, even though it’s full of bold flavors.
Adaro de Pradorey 2022
So let’s talk about the wine!
The Adaro de Pradorey 2022 is a red wine made from Tempranillo grapes in Spain’s Ribera del Duero region. This wine pays tribute to the founder of the brand, Javier Cremades de Adaro. It is smooth and elegant, with flavors of ripe red fruit like cherries and plums, along with hints of vanilla, spice, and a little bit of oak. It is not too heavy, but it has enough body to stand up to the richness of the juicy and tender lamb meatballs.
What makes this wine such a perfect match for this lamb meatball stew is how well the flavors play together!
The sweetness of the onions and raisins brings out the fruitiness in the wine. The confit lemon and artichokes highlight the wine’s freshness and balance. And the spices in the stew—especially the paprika and cloves—echo the subtle spice in the wine, creating a beautiful harmony. The soft tannins in the Adaro also work really well with the lamb mince, making each bite feel even more tender and satisfying.
Another delicious food and Ribera del Duero wine pairing with matching flavors!
This meatball stew warms you from the inside out, and the wine adds a touch of elegance that makes the meal feel like something truly special. This is the kind of dish that makes you slow down and savor every bite!
So next time you are in the mood for something comforting and yet a little different, give my lamb meatball stew a try.
And don’t forget to pour yourself a glass of Adaro de Pradorey 2022.
Together, they are a perfect match.
Enjoy!
Easy Lamb Meatball Stew Recipe
- 10,5 oz lamb mince (350 g)
- 2 tbsp pine nuts
- 1 tsp ground paprika
- 3 tbsp parsley chopped finely
- 1 yellow onion sliced
- 1 medium garlic clove sliced
- 1 tbsp raisins
- 5,5 oz canned grilled artichokes (150 g), drained weight
- 1 tbsp confit lemon zest (or fresh lemon zest)
- 2 tbsp fresh coriander chopped
- 2 tbsp light soy sauce
- 2 cloves
- olive oil
- salt
- pepper
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1) Combine the lamb mince, the chopped parsley, ground paprika and half of the pine nuts. Season with pepper and salt.
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2) Knead the mince well. Divide it into about 8 meatballs.
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3) Pour 2 tbsp of olive oil in a large non-stick pan. Once hot, add the meatballs. Gently fry them until golden brown on all sides. This should take about 6 to 7 minutes.
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4) Transfer the meatballs to a plate. Add the sliced onion and garlic to the same pan (don't wipe it clean). Add 1 tbsp of olive oil. Gently fry the onion and garlic for about 10 to 15 minutes until slightly caramelised and browned.
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5) Add the meatballs back to the pan. Also add the soy sauce and the cloves. Pour in a cup of water. Season with pepper. Bring the meatballs and onion to a gentle boil. Cover the pan and braise the meatballs for 30 minutes.
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6) After that, add the raisins, the lemon zest, the rest of the pine nuts and the artichokes. Stir and cover the pan again. Simmer the meatballs for another 15 minutes.
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7) Right before serving, stir in the fresh coriander. Scoop the meatballs and the onion sauce onto deep plates. Sprinkle with extra fresh coriander and pine nuts. Serve with flatbreads or couscous.