Appetizer, Entrée

Lamb Meatballs with Pine Nuts and Currant

Yield: 12 Servings

Chef: Chef Brian Streeter

Lamb Meatballs with Pine Nuts and Currant


  • 1lb. ground lamb
  • 1 c. fresh breadcrumbs
  • 1 large egg, beaten
  • ½ c. dried currants, soaked in hot water and drained
  • 2/3 c. pine nuts, toasted
  • 1 tsp. mint, chopped
  • 2 tsp. fresh oregano, chopped
  • 2 cloves garlic, chopped

  • 2 T. olive oil
  • 2 cloves garlic, chopped
  • ¼ tsp. chili flakes
  • 28 oz. canned peeled plum tomatoes, chopped
  • 2 tsp. fresh oregano, chopped
  • salt


Preheat oven to 450°F. Combine ground lamb, breadcrumbs, egg, currants, pine nuts, mint, oregano, garlic and salt and pepper. Mix by hand to evenly distribute the ingredients. Roll into one-inch balls and place on sheet pan that has been lightly rubbed with olive oil. Bake in the oven until brown and cooked all the way through, about 10-12 minutes.

While meatballs are cooking, make the sauce. Heat a saucepan over medium heat, add the olive oil, garlic and chili flakes and sauté for a minute to soften. Add the tomato and oregano and simmer to reduce to a sauce consistency. Season with salt. Add the meatballs to the pan and toss to coat.

Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.