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.
AROMATIC LAMB MEATBALLS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h25m
Yield approximately 78 lamb meatballs
Number Of Ingredients 9
Steps:
- Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
- Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
- When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE
I love lamb, and once in a while I enjoy it in small, spherical portions.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h55m
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Line a baking sheet with parchment paper or silicone baking mats.
- Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
- Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
- Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
- Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
- Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
- Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
- Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
- Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
- Garnish with chopped fresh mint.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g
LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
JAMIE OLIVER MEATBALLS RECIPE
A Jamie Oliver meatballs recipe with delicious chopped salad and harissa yoghurt. Ready in 15 minutes this lamb dish is one of Jamie's most tasty dinner recipes.
Categories dinner party weeknight meals dinner meat
Time 15m
Yield 3-4
Number Of Ingredients 20
Steps:
- Mix the mince in a bowl with salt, pepper and the garam masala.
- Divide into 4, then roll each piece into 4 balls with wet hands, placing them in the frying pan as you roll them and adding 1 tablespoon of olive oil. Toss regularly until dark golden all over.
- Put the saffron into a cup, just cover with boiling water and leave to soak.
- Finely slice the chilli, trimmed spring onions and coriander stalks (reserving the leaves), put them into the large pan with 1 tablespoon of olive oil, then squash in the unpeeled garlic through a garlic crusher.
- Fry for 40 seconds, then add the saffron and its soaking water, the drained chickpeas and the passata, cover and bring to the boil.
- In a small dish, swirl the harissa through the yoghurt.
- Roughly chop and mix all the salad veg for the salad on a board. Add the extra virgin olive oil and lemon juice, then season to taste.
- Loosen the sauce with a splash of water if needed, then pour into the meatball pan and season to taste.
- Microwave (800W) the tortillas for 45 seconds.
- Serve it all with orange wedges and a scattering of coriander leaves.
LAMB MEATBALLS WITH ROSEMARY TOMATO SAUCE
This hearty dish makes a simple and speedy midweek meal but can also be frozen ahead for a last-minute dinner
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 45m
Number Of Ingredients 7
Steps:
- Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
- Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
- Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.84 milligram of sodium
LAMB MEATBALLS WITH TZATZIKI SAUCE
Steps:
- In the bowl with the lamb, add red onion, garlic, egg, bread crumbs, cumin, mayonnaise, fresh mint, and salt. Using your hands, mix thoroughly to distribute the ingredients evenly. With a teaspoon, form the mixture into 24 meatballs. Don't level the meat off or pack the meatballs too tightly.
- Preheat the broiler.
- Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs two inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source.
- Broil for about 5 minutes, turning once halfway through.
- Arrange the meatballs on a serving platter, and squeeze fresh lemon juice over the top. Sprinkle the cayenne pepper over the meatballs at the last minute. Serve at once with tzatziki.
- Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.
- Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 55 mg, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 253 mg, Sugar 5 g, Fat 13 g, ServingSize 24 meatballs, 12 servings sauce, UnsaturatedFat 0 g
LAMB MEATBALLS WITH INDIAN CURRY SAUCE
Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!
Provided by Sylvia Fountaine
Categories Main
Time 50m
Number Of Ingredients 19
Steps:
- Start the rice if making.
- Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)
- Heat a large skillet with olive oil. Begin searing the lamb meatballs, until most sides are nicely browned, about 10 minutes. ( You can finish cooking them through in the sauce, so just brown them at this point)
- At the same time you could start the sauce ( or wait and use the same pan).
- Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.
- Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through ( 5-10 minutes). Serve over your choice of rice, cauliflower rice, or baby spinach.
Nutrition Facts : Calories 436 calories, Sugar 4.6 g, Sodium 944.3 mg, Fat 36.9 g, SaturatedFat 18.7 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 1.2 g, Protein 17.2 g, Cholesterol 66.3 mg
LAMB AND FETA MEATBALLS WITH TOMATO SAUCE
Lamb and feta meatballs with tomato sauce is a simple, Greek inspired, rustic dish. In this recipe the sweetness of the lamb and tomatoes is contrasted beautifully by the salty tanginess of the Greek feta and fresh mint and complemented with crunchy pine nuts. Tip - Try using the feta and meat mixture to stuff small red peppers, then roast them for 45 minutes. Or you can flatten it into burgers and cook on the barbecue - serve with fresh mixed salad leaves.
Provided by English_Rose
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
- In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
- Heat the remaining olive oil in a large frying pan - large enough to take the meatballs in one layer - until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
- To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
Nutrition Facts : Calories 702.6, Fat 59.3, SaturatedFat 22, Cholesterol 182.5, Sodium 687.3, Carbohydrate 12.8, Fiber 3.5, Sugar 7.6, Protein 31.9
LAMB-RICOTTA MEATBALLS AND SAUCE
The unexpected addition of ricotta makes these lamb meatballs tender and juicy. Be sure not to overmix the meat, and handle it gently for the best texture.
Time 3h10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Line a large rimmed baking sheet or broiler rack with foil and spray with nonstick spray. Preheat broiler.
- In a large bowl, beat eggs. Stir in ricotta, bread crumbs, parsley, chopped oregano, 1/2 tsp salt, red pepper flakes, and black pepper. Add lamb and stir until mixed well but not overmixed. With damp hands, form 30 meatballs.
- Arrange meatballs on prepared baking sheet. Broil 5 inches from heat, turning, until meatballs are firm, about 5 minutes. Transfer to a 5- or 6-qt slow cooker.
- Spray a large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and remaining 1/2 tsp salt and bring to a boil. Transfer tomato mixture to slow cooker. Cover and cook until meatballs are tender, 2 to 3 hours on High or 4 to 5 hours on Low. Serve sprinkled with oregano leaves.
- Per serving: 3 meatballs and about 1/4 cup sauce
Nutrition Facts : Calories 72 kcal
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE
Provided by Anne Burrell
Time 1h5m
Yield 12 meatballs; about 4 servings
Number Of Ingredients 16
Steps:
- Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
- Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
- To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
- Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
- Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
- Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
More about "lamb meatballs and sauce food"
MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
From recipetineats.com
5/5 (49)Total Time 25 minsCategory MainsCalories 524 per serving
- Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 22 - 24 meatballs.
- Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
BEST LAMB MEATBALLS RECIPE - HOW TO MAKE LAMB MEATBALLS
From delish.com
4.7/5 (7)Total Time 50 mins
- In a large bowl, combine ground lamb, egg, garlic, parsley, oregano, cumin, salt, pepper, and red pepper flakes.
LAMB MEATBALLS WITH YOGURT SAUCE RECIPE - FOOD AND WINE
From foodandwine.com
Servings 2-4Total Time 40 minsCategory Ground Lamb
- Preheat the oven to 400°. In a large bowl, combine the lamb, egg, harissa, parsley, garlic, shallot, salt and cumin.
- In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the lamb with the other ingredients until loosely combined. Avoid overly breaking up the meat. Form the mixture into 1 1/2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment paper-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 25 minutes.
LAMB MEATBALLS WITH GARLIC AND CUMIN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (192)Calories 256 per servingCategory Main Course
- Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.
- Heat the olive oil in a very large (14-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
SPAGHETTI WITH LAMB MEATBALLS IN TOMATO SAUCE ... - NDTV FOOD
From food.ndtv.com
4/5 (5)Category CuisineCuisine ItalianTotal Time 1 hr 25 mins
GREEK LAMB MEATBALLS RECIPE WITH FETA AND TOMATO ...
From olivemagazine.com
Servings 6Total Time 2 hrs 15 minsCategory Meat And PoultryCalories 484 per serving
LAMB MEATBALLS WITH QUINOA AND ROASTED RED PEPPER SAUCE ...
From jewishfoodexperience.com
Estimated Reading Time 2 mins
I LOVE THIS LAMB MEATBALL RECIPE SO MUCH - BON APPéTIT
From bonappetit.com
Author Andy Baraghani
10 BEST GROUND LAMB MEATBALLS RECIPES - YUMMLY
From yummly.com
GREEK LAMB MEATBALLS WITH TZATZIKI SAUCE - WHIP & WANDER
From whipandwander.com
Reviews 47Category MainsCuisine GreekTotal Time 25 mins
- If you use a traditional cucumber, peel the tough skin off first. If you use a soft-skinned English cucumber, peeling the skin isn’t necessary.
- Preheat oven to 400 degrees F / 205 C. Reserve an oven-safe skillet, an oven-safe casserole pan, or a parchment-lined baking sheet to the side.
- In a large bowl, mix the lamb, crushed pork rinds, egg, parsley, oregano, cumin, coriander, garlic (or garlic-infused oil), pepper, and salt until fully combined.
- In a medium bowl, mix the disgorged/drained cucumber, Greek yogurt, garlic (or garlic-infused oil), lemon juice, mint, dill, and sea salt with a spoon until well combined. Taste for salt.
MOROCCAN LAMB MEATBALLS (IN A SWEET TOMATO SAUCE) - …
From bowlofdelicious.com
4.7/5 (3)Total Time 40 minsCategory DinnerCalories 477 per serving
- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
LAMB MEATBALLS WITH A CREAMY DILL SAUCE - FOOD & TRAVEL BLOG
From greedygourmet.com
Reviews 1Estimated Reading Time 2 minsServings 6Total Time 2 hrs
- Put the spring onions, bacon, garlic and cinnamon into a food processor and blend until almost smooth. Add the lamb mince and season with plenty of salt and pepper. Process until well mixed and smooth.
- Heat the olive oil in a large frying pan and brown the meatballs in batches, then transfer to a shallow ovenproof dish. Pour the wine over the meatballs, cover and bake at 180°C (fan 160°C/350°F/gas 4) for 1 hour.
- Pour the cooking liquid into a pan; cover the meatballs and keep warm. Bring the liquid to the boil and boil rapidly until reduced to 300ml (½ pint). Lower the heat and stir in the chopped dill and cream. Stir over a gentle heat for about 5 minutes; do not allow to boil. Mix the cornstarch with a bit of water (about 30ml [2 tbsp]) and slowly add the liquid to the pan, stirring slowly.
BEST LAMB MEATBALLS RECIPE - HOW TO MAKE LAMB MEATBALLS
From delish.com
Total Time 50 mins
- In a large bowl, combine lamb, egg, garlic, parsley, oregano, cumin, salt, pepper, and chilli flakes.
LAMB MEATBALLS WITH EGG-LEMON SAUCE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory SideServings 4Total Time 45 mins
- Make meatballs. Combine ingredients in large bowl, season. Roll rounded tablespoons of mixture into balls.
- Cook onion in same pan, stirring, until softened. Return meatballs to pan with stock, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until meatballs are cooked through. Reserve ½ cup of hot cooking liquid. Stir spinach into pan, cook until wilted. Remove pan from heat.
- Meanwhile, beat eggs with fork in medium bowl until combined, whisk in flour and juice. Whisk in reserved hot liquid, stir mixture into meatballs. Stir gently until mixture simmers, season to taste.
LAMB MEATBALLS IN TOMATO SAUCE - EASY PEASY FOODIE
From easypeasyfoodie.com
4/5 (2)Total Time 40 minsCategory Main CourseCalories 670 per serving
- Heat the oil in a large pan or hob-proof, casserole dish. Add the large onion, half the garlic, carrots and courgette and soften for 3-4 minutes on a low heat. Sprinkle the oregano over the top, then pour in the passata and stir. Allow to simmer gently on a very low heat.
- Meanwhile, roughly chop the small onion, then place in a food processor. Add the parsley, remaining garlic, egg and seasoning. Blitz until smooth.
- Pour this mixture onto the mince, mix well with your hands. Roll into balls roughly the size of a £2 coin and place on a baking sheet covered in baking parchment or foil (or just greased with a little olive oil). Bake in the oven for 15 minutes.
LAMB MEATBALLS WITH ROMESCO SAUCE - SAVORY EXPERIMENTS
From savoryexperiments.com
5/5 (4)Total Time 21 minsCategory Main Course, Main DishCalories 560 per serving
- Preheat oven to 425 degrees. Prep a 9x13 inch baking dish with cooking spray to prevent sticking.
- Preheat oven to 400 degrees. Lightly coat a large baking sheet with cooking spray. Peel and quarter onion, place on baking sheet. Cut off stems of tomatoes, quarter and gently press out seeds with your fingers. Place tomatoes on baking sheet. Separate individual garlic cloves, peeled with stems removed and place on the baking sheet.
- Cook dry orzo according to package directions for ad dente. When pasta is done, drain and immediately return to hot saucepan.
- To plate, start with a generous spoon of cooked orzo, top with 4-5 lamb meatballs, a spoonful of romesco sauce and then crumbled feta cheese and sliced almonds.
MEDITERRANEAN LAMB MEATBALLS WITH YOGURT DIPPING SAUCE ...
From eazypeazymealz.com
5/5 (2)Total Time 25 minsCategory MeatCalories 290 per serving
LAMB MEATBALLS WITH TOMATO SAUCE, FETA AND MINT - PINCH ...
From pinchandswirl.com
5/5 (5)Calories 507 per servingCategory Main Course
- To make the Garlicky Tomato Sauce: Add tomatoes, garlic, mint and parsley to a blender pitcher; blend until smooth. Add olive oil and blend again. Season to taste with salt and freshly ground black pepper. Pour mixture into a medium saucepan and set on the stove over low heat; bring to simmer, stirring occasionally until you're ready to pour sauce over cooked meatballs.
- Meanwhile make lamb meatballs. In a large bowl, whisk together egg and milk. Stir in shallot, parsley, olive oil (only if your ground lamb is very lean), salt and pepper. Add lamb and mix just until combined (don't overmix or your meatballs will be tough).
MOROCCAN LAMB MEATBALLS IN TOMATO SAUCE · I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (6)Estimated Reading Time 4 minsServings 2Total Time 1 hr
- Make the tomato sauce: Add the olive oil and onion to a big deep saute pan or pot over medium heat and cook until the onions are translucent and golden (about 5 minutes). Add the garlic and cook for another couple of minutes, stirring often so the garlic doesn’t burn.
- Add the tomato sauce, herbs, and spices and reduce the heat down to low. Season with salt and pepper, then keep on the barest simmer while you make the meatballs. The sauce should simmer for at least half an hour.
- Combine all the ingredients for the meatballs together. Season with salt and pepper, then mix really well. Form one sample meatball about an inch wide and drop it into the tomato sauce for 8 minutes.
- Cut the sample meatball in half to ensure it’s fully cooked, then taste for seasoning. If the seasoning is good, form the rest of the meatballs.
LAMB MEATBALLS WITH MINT RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category TapasServings 32Total Time 50 mins
- In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
- Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
- Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
- Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.
LAMB MEATBALLS WITH MINT, AND TOMATO SAUCE RECIPE ...
From recipes.net
Cuisine AmericanCategory MeatballServings 4Total Time 35 mins
- In a medium bowl, combine the lamb, almonds, bread crumbs, 3 tablespoons of the mint, the garlic, 1 teaspoon of the cumin, 1 teaspoon of the salt, and the pepper
SPICY LAMB MEATBALLS IN TOMATO SAUCE RECIPE | EATINGWELL
From eatingwell.com
5/5 (6)Total Time 1 hr 15 minsCategory Healthy Meatball RecipesCalories 178 per serving
- Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each. Place on the prepared baking sheet.
- Meanwhile, heat oil in a large saucepan over medium heat. Add the remaining 1/2 cup onion and cook, stirring, until golden, 3 to 5 minutes. Stir in the remaining garlic, wine, cayenne and the remaining 1/4 teaspoon salt. Simmer over medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce heat to low and simmer, partially covered, for 20 minutes.
TANDOORI LAMB MEATBALLS AND LEMON FETA SAUCE — PATAKS
From pataks.ca
Servings 4Category Starters & Snacks; Entrées et Collations
EASY LAMB MEATBALLS - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (7)Total Time 1 hr 40 minsCategory Appetizer, Dinner, EntreeCalories 326 per serving
LAMB MEATBALLS IN TOMATO SAUCE | ITALIAN RECIPES | GOODTOKNOW
From goodto.com
3.3/5 (56)Category Lunch,Main CourseCuisine ItalianTotal Time 30 mins
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4.2/5 (382)Total Time 40 minsCategory Main CourseCalories 696 per serving
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Estimated Reading Time 4 mins
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From carolynscooking.com
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From goodto.com
3.8/5 (45)Total Time 40 minsCategory Dinner,Main CourseCalories 344 per serving
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From waitrose.com
4/5 (44)Total Time 1 hr 30 minsServings 4
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