Spicy Lamb Meat Balls - Chris Knott

Spicy Lamb Meat Balls

Lamb is a very much overlooked food when it comes to “dieting”. This is usually because it’s higher in fat in comparison to chicken and turkey. Despite this being the case, it’s very important to cycle your meats and so lamb would be a great addition to any diet once or twice a week. This is a Tapas style dish which goes amazing with rice or potatoes for a really filling, wholesome meal. 


  1. Breadsticks
  2. 500g 20% fat Lamb mince
  3. Serrano ham
  4. Cumin seeds
  5. Coriander powder
  6. Smoked paprika
  7. Fresh parsley
  8. Pink salt
  9. Garlic cloves
  10. Olive oil
  11. Chilli flakes


• Break up 3 breadsticks in to a food processor with a tablespoon of olive oil, 2 chopped garlic cloves and pinch of salt

• Add lamb mince, blending in ~125g (quarter pack) at a time

• Chop up Serrano ham and add with a tablespoon cumin seeds, chopped fresh parsley, teaspoon of coriander powder, teaspoon of chilli flakes and pinch of salt

• Blend until all mixed evenly together

• Roll in to 14-15 meat balls and add to a frying pan covered in olive oil. Let fry on a medium heat until golden brown


  1. Olive oil
  2. 2 Shallots
  3. 3 garlic cloves
  4. Chilli flakes
  5. 3 Ripe vine tomatoes
  6. Tinned tomatoes
  7. White wine vinegar
  8. Chicken stock
  9. 2 bay leaves
  10. Salt & pepper


• Add 3 chopped garlic cloves and 2 finely chopped shallots to a pan covered in 2 tablespoons of olive oil

• Let soften and add 3 chopped vine tomatoes and cover with a lid

• Once soft, add half a tin of tinned tomatoes, chicken stock, 2 tablespoons of white wine vinegar and chilli flakes to preference

• Let cook for 10-15 minutes on a low heat and add 2 bay leaves plus salt and pepper to taste

• Once the sauce has started to thicken, pour over the cooked meatballs in a pan and stir in