LEBANESE LAMB MEATBALLS
An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.
Provided by English_Rose
Categories Lamb/Sheep
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
- Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
- Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
- Serve hot or cold.
GRILLED LAMB MEATBALLS
Provided by Victoria Granof
Categories Lamb Broil Quick & Easy Backyard BBQ Dinner Spice Grill/Barbecue Bulgur Cookie Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 servings
Number Of Ingredients 12
Steps:
- 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
- 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
- 3. Serve with the dipping sauce (see above), if desired.
GRILLED LAMB MEATBALL FLATBREAD WITH GRILLED TOMATO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat a grill to medium.
- Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
- Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
- For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
- For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
- Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.
GRILLED LAMB MEATBALLS IN FIG LEAVES
Plan to use this when the weather cools a bit but the fig trees still have plenty of leaves. Will probably double the recipe as I suspect 4 meatballs a piece will cause consternation in this household! From Food & Drink weekly in the LA Times.
Provided by Busters friend
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If using wooden skewers, immerse them in boiling water & allow them to soak in cooling water 30 minutes minimum prior to using.
- Blanch the leaves, a few at a time, in boiling water until softened slightly, about 3 minutes. Remove to a bowl of ice water, then drain, pat dry and set aside.
- Start coals if using charcoal grill.
- In a large bowl, mix together the lamb, pork, garlic, mint, parsley, salt, cumin, Aleppo and black peppers and onion until well-combined.
- Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Form about 2 Tbsps. of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
- Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes.
- Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.
Nutrition Facts : Calories 508.6, Fat 38.5, SaturatedFat 16, Cholesterol 136.1, Sodium 407.9, Carbohydrate 4.3, Fiber 1.4, Sugar 0.9, Protein 34.3
GRILLED LAMB PORTERHOUSE WITH FIG-CASCABEL SAUCE
Steps:
- Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer.
- Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves.
- Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth.
- Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally.
- Combine the chile puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency.
BARBECUED MEATBALL KEBABS
Fire up the barbecue and bring out the flavour of these Middle Eastern-style lamb meatballs. They're spiced with harissa, mint, coriander and ras el hanout
Provided by Lulu Grimes
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Heat your barbecue for cooking over direct heat. Very finely chop the onion and put it in a bowl with the lamb mince, ras el hanout, harissa (if you want a hit of chilli), coriander and mint, and season. Use your hands to squeeze and mix everything together, then divide the mixture into 12-16 portions and roll each one into a ball. Mix the ingredients for the tahini sauce, adding a splash of water if it's a bit too thick.
- Thread the meatballs onto skewers, alternating them with padron peppers or chillies. Use two meatballs for short skewers, and three or four for longer ones.
- The coals are ready when they're ash coloured and glowing red. Cook the meatballs, turning the skewers every now and then so they colour on all sides - they should take 10 mins at the most. Put the lemon cut-side down on the grill to soften and mark it. When the skewers are cooked, briefly barbecue the flatbreads. Serve the skewers with the flatbreads, sauce, lemon, veg and the coriander, mint and chilli flakes scattered over, if you like.
Nutrition Facts : Calories 351 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
GRILLED TANDOORI LAMB MEATBALLS
These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....
Provided by loof751
Categories Meatballs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mince the garlic and chop the scallions.
- Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
- Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
- Grill or broil for 6-8 minutes, turning gently to cook all sides.
Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2
LAMB MEATBALLS
Make and share this Lamb Meatballs recipe from Food.com.
Provided by Parsley
Categories Lamb/Sheep
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients and mix very well. (Easiest to mix with clean hands).
- Form by hand into 1 1 1/2 inch balls and place in a baking pan about 2 inches apart.
- Bake @ 350 for about 25 minutes or until done.
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- Blanch the leaves, a few at a time, in boiling water until softened slightly, about 3 minutes. Remove to a bowl of ice water, then drain, pat dry and set aside.
- In a large bowl, mix together the lamb, pork, garlic, mint, parsley, salt, cumin, Aleppo and black peppers and onion until well-combined.
- Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Form about 2 tablespoons of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
- Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes. Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.
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