Main Dish

Braised Lamb Meatball Stew with Chickpeas

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441

  • RECIPE YEAR: 2016
  • RECIPE BY: Donna Parsons @foodmammad / Sous Chef Ginny Bauer
  • YIELD: Serves 6
  • PAIRS WELL WITH: Alexander Valley Primitivo

Inspired by local farm-to table cuisine, we will be serving up this delicious showcase of fresh fall produce and local bread from Costeaux French Bakery. Pair with our delicious Primitivo!


  • 2 slices multi-grain bread, crusts removed
  • 2/3 cup milk
  • 1 pound ground lamb
  • 1 small onion, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
To prepare the meatballs, preheat the oven to 400°F. Lightly oil a baking sheet.

In a small bowl, soak the bread in the milk for 5 minutes, then squeeze out the excess milk; discard the milk. 

In a medium bowl, combine the ground lamb, bread, onion, cumin, cinnamon, parsley, cilantro and salt. Knead with your hands until well mixed (you may want to wear food gloves). 

Roll the meat into small balls or use a small ice cream scoop. Place the meatballs on the prepared baking sheet. Bake until lightly browned, 10 to 15 minutes.

Chickpea Sauce

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 garlic cloves, crushed
  • 2 cans (each 15 ounces) diced tomatoes with juices
  • 2 tablespoons tomato paste
  • 1 cup deLorimier Primitivo
  • 1 can (15 ounces) chickpeas, drained
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
To prepare the chickpea sauce, in a cast-iron pan, warm the olive oil. Add the onion and carrots and cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the garlic, tomatoes and their juices, tomato paste and wine and bring to a boil.

Add the chickpeas, parsley, coriander, cumin, paprika, ginger and salt and stir until the ingredients are well combined. Simmer for 15 minutes.

Add the meatballs and simmer until the sauce has thickened a little, about 10 minutes more.