LAMB MEATBALLS WITH FRESH MINT & CHEESY MASHED POTATOES
Celebrate spring with easy lamb meatballs made with fresh mint and cilantro. Serve them with cheesy mashed potatoes to keep the comfort-food quotient high.
Provided by My Food and Family
Categories Lamb
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring salsa and 2 cups water to boil in large saucepan, stirring occasionally.
- Meanwhile, mix stuffing mix, meat, onions, eggs, mint, cilantro, garlic and remaining water in large bowl. Shape into 24 balls, about 1/4 cup each. Drop meatballs gently into boiling salsa mixture; cover.
- Simmer on medium heat 18 to 20 min. or until meatballs are cooked through (165°F).
- Stir cheese into mashed potatoes just before serving. Top potatoes with hot meatballs.
Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1170 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 30 g
GREEK LAMB MEATBALLS
Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
LAMB MEATBALLS WITH MINT
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.
- Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.
- Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.
- Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1 3/4-inch meatballs.
- Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.
- Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.
- Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.
Nutrition Facts : @context http, Calories 1277, UnsaturatedFat 55 grams, Carbohydrate 48 grams, Fat 92 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 1646 milligrams, Sugar 12 grams, TransFat 0 grams
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