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Receta de Albondigas de Cordero con Vermut - Lamb Meatballs with Vermouth Recipe

La Tienda Kitchens

  • 1 hour 30 minutes
  • 6 servings
Lamb Meatballs with Vermouth Recipe
Albondigas are Spain’s classic meatballs. Meatballs can sound less than exciting, but this lamb version is amazing, accentuated by Manchego cheese and Spanish vermouth. Serve with roasted potatoes and a tomato and onion salad.
Rated 5 Stars


  • 2lbs ground lamb
  • 2eggs
  • 1/4cup grated aged Manchego cheese
  • 1cup bread crumbs (French bread or other good quality)
  • 1/4cup dry red wine
  • 2tbsp olive oil
  • 5cloves garlic, crushed
  • 4tbsp chopped parsley
  • 2tsp sea salt
  • 1/2tsp freshly ground black pepper
  • 1small onion, chopped
  • 1/4cup dry vermouth
  • 1cup beef broth
  • 1/4cup tomato sauce
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In a large bowl, mix the lamb, eggs, cheese, garlic, parsley, salt and pepper. 


In a separate bowl, pour the wine over the bread crumbs until it is absorbed, then add to the meat. Mix well. Form about 24 meatballs.


Heat the oil in a large casserole and brown the meatballs well. Add the onion and cook until it is soft. Pour in the vermouth. Carefully light the liquid with a grill lighter, careful to avoid the flames. Stir until flames are extinguished. Add the broth and the tomato sauce. Cover and cook on low for 45 minutes.


You may garnish the meatballs with toasted pine nuts or almond slivers. 


Reviews (1)

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August 2018

Rated 5 Stars

Excellent meatballs. I made them with lamb this time, but I may try them with ground pork next time for a little lighter flavor.

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