Lamb Meatballs And Vegetables In Lemon Sauce Food

GREEK LAMB MEATBALLS IN LEMON SAUCE

Steps:

• Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
• Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
• Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

LAMB MEATBALLS AND VEGETABLES IN LEMON SAUCE

Steps:

• Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
• Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
• Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
• In nonstick skillet, heat oil over medium-high heat; brown meatballs.
• Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
• Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
• To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.

LAMB MEATBALLS AND SAUCE

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.

LAMB MEATBALLS

Steps:

• Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
• Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
• Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
• Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

GREEK LAMB MEATBALLS

Steps:

• Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
• Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
• Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
• Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)

Steps:

• Put bread and ground beef in a bowl, and mix and knead thoroughly.
• Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
• In a soup kettle, bring about 2 qt water to a furious boil.
• Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
• Continue boiling for about 1/2 hour, and then set aside.
• Beat the whites of 3 eggs until frothy, but not stiff and shiny.
• Constantly beating, add the yolks until well mixed.
• Still beating add the lemon juice drop by drop.
• Bring butter and broth to a boil.
• Add this to the egg-lemon mixture, beating continuously.
• Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
• Serve hot.

LAMB MEATBALLS AND ORZO

Steps:

• In a mixing bowl, beat the egg.
• Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
• Cover and refrigerate for 1 hour.
• Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
• Bake in a 400° oven for about 10 minutes or until browned.
• Take out of oven and set aside.
• Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
• Add in the orzo; stir to combine.
• Boil for 1 minute.
• Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.
• Place meatballs on top.
• Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
• Let rest for 5 minutes before serving.

GREEK MEATBALLS WITH LEMON SAUCE

Steps:

• Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
• While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
• Goes very well with a nice white rice.

CAROLYN'S MEATBALLS IN LEMON SAUCE

Steps:

• Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
• Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
• Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
• Remove meatballs to a heated dish and skim any fat from broth.
• Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
• Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

Steps:

• Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
• Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
• Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.