Lamb Albondigas Tapa by Chef Sean Sherman

Chef Sherman’s Lamb Albondigas (petite meatballs) are a classic, petite Spanish appetizer also referred to as tapa. These meatballs are bite-sized orbs of ground Shepherd Song lamb, a romesco sauce of tomato, peppers, garlic, almonds, organic oregano and a chive infused olive oil–modern in style, classic in flavor. Try them for a fancy taste treat!

Albondigas Lamb Meat Balls
Albondigas Lamb Meatballs


Lamb Albondigas (Spanish Meatballs)
Lamb Albondigas (Spanish Meatballs)

Ground Lamb

4 green onions, thinly sliced
½ garlic clove, finely chopped
¼ teaspoon Oregano
2 Tablespoons grated Parmesan
1 large egg yolk
2 teaspoons fresh thyme leaves
½ teaspoon sea or Kosher salt
½ teaspoon cracked black pepper
Splash of lemon juice
1 Tablespoon your favorite olive oil
4 large tomatoes, chopped
2 Tablespoons nice red wine
2 teaspoons fresh chopped rosemary
½-1 teaspoons crushed red pepper
Pinch of sugar
Parsley for garnish

Get Cooking


  • Lamb Albondigas Meat Balls
    Lamb Albondigas Meatballs

    Place ground lamb or goat meat, green onions, garlic, Oregano, Parmesan cheese, egg yolk, thyme, salt, pepper and lemon juice in a large bowl.

  • Mix gently to combine.
  • Shape into small equal sized meatballs (approximately 1 inch diameter)
  • Heat olive oil in large skillet
  • Saute meatballs, turning sever times, until brown (approximately 5 minutes).
  • Add tomatoes, wine, sugar and rosemary.
  • Season to taste with salt, pepper, and crushed red pepper.
  • Cook, covered, over low heat for 15 minutes until tomatoes are pulpy and meatballs cooked through.
  • Sprinkle with parsley.

Serves 2.