Easy paprika, garlic and red onion lamb meatballs and spaghetti recipe

Yesterday I made these really easy paprika, garlic and red onion lamb meatballs with spaghetti for dinner. They are honestly so tasty, I can’t wait to have the leftovers for dinner today. They’re also really quick and simple to make – so perfect for feeding the family. If you want to know how I made them, then keep reading. Everything is detailed below!

1 x pack of minced lamb
2 x garlic cloves
1 x red onion
1 x egg
2 x tbsp caster sugar
1 x 400g can of chopped tomatoes
2 x tbsp paprika
1 x pinch of garlic sea salt
1 x pinch of ground pepper
1 x tsp thyme
1 x tsp mixed herbs
2 x tbp flour (any)
Spaghetti (however much you want!)


  1. Dice your onion and garlic cloves and put them into a mixing bowl
  2. Add your minced lamb and season to taste. I added lots of paprika, garlic sea salt, pepper and thyme but you can season them however you want. This is just how I think it tastes best
  3. Crack your egg into the bowl and start grinding the mixture together in the bowl, with your hands. This isn’t as messy as it sounds! Make sure that you’re evenly distributing the seasoning so that every bit of lamb is covered and that there are equal chunks of onion and garlic throughout the mixture
  4. Pour your flour into a plate and prepare a plate or dish to put your meatballs in. Then, take even chunks of the seasoned meat mixture and roll them into balls. After rolling each one, roll them into the flour as this will help them to keep their shape
  5. Then, pop them onto your plate or dish and put them in the fridge for at least 20 minutes to chill and soak up all the flavour
  6. Set aside a pot of boiling water for your spaghetti. Also take a large frying pan with a bit of oil (I used olive oil) and wait for it to heat up on a medium-high heat. I put the hob on 5 for this step
  7. Once your pot is boiled, add enough spaghetti. The amount is entirely up to you
  8. Take your meatballs out of the fridge and fry them all until they are golden brown. You can do this in batches if you have lots of them to fry and they don’t all fit
  9. While the meatballs are browning and the spaghetti is cooking, pour your chopped tomatoes into a bowl and add your sugar and mixed herbs
  10. Once the meatballs are brown, add the chopped tomato mixture to the pan and leave it to cook for 8-10 minutes. I turned mine over while they were cooking to make sure each meatball was coated in sauce
  11. Drain your spaghetti and add this directly to the pan with the meatballs and sauce. Serve straight from the pan and enjoy!

Note: 1 pack of minced lamb made 6 meatballs and 3 burger patties for me. You could probably make about 10-12 meatballs with one pack, however.