Promotions, new products, original recipes... subscribe to our newsletter!

Lamb Meatballs with Romesco Sauce

Servings: 30 meatballs
Preparation: 25 minutes
Cooking: 20 minutes

The flavour powerhouse of the romesco sauce incorporates roasted seasonal walnuts, garlic, sherry vinegar, roasted red peppers, paprika and a touch of fresh ground Espresso Superiore coffee into a beautiful counterpart to the lamb. This is a great dish for a holiday meal, but we bet you start making it on the regular.

  • 1 Preheat oven to 375°F (180°C).
  • 2 Purée all sauce ingredients in a food processor. Add salt and pepper. Set aside.
  • 3 Combine all meatball ingredients in a large bowl until thoroughly blended.
  • 4 Shape into small balls (1 tbsp. each) and place on a large baking sheet.
  • 5 Brown in oven for 20 minutes, turning halfway through cooking.
  • 6 Serve with sauce.

Romesco sauce:
  • 1 jar (300 ml) roasted red peppers, drained
  • 1 tbsp. toasted walnuts
  • 1 clove garlic (optional)
  • 1 tbsp. olive oil
  • 1 tbsp. sherry vinegar
  • ½ tsp. of Van Houtte® Espresso Superiore coffee, ground
  • ½ tsp. paprika 
  • Salt and pepper
Lamb meatballs:
  • 1 lb. ground lamb
  • 1 small red onion, finely chopped
  • 1 cup chopped flat leaf parsley
  • 1 cup freshly chopped cilantro
  • 1 tsp. paprika
  • 2 tsp. ground coffee
  • Salt and pepper