LAMB MEATBALLS WITH SPICED TOMATO SAUCE, MINT, AND FETA RECIPE - (4.9/5)
Provided by Chezlamere
Number Of Ingredients 28
Steps:
- First the sauce: pass the tomatoes through a food mill, toast the cumin seeds for a few minutes over medium heat, until they release their aroma and are lightly browned, pound them finely in a mortar. Heat a saucepan over medium high heat for 1 minute then add oil, the rosemary and chile and heat another minute. Add the onion, thyme, cumin, cinnamon and cayenne bay leaf and saute for 5-6 minutes until the onion is translucent. Add the toms, sugar, juice and zest, heaping 1/2 tsp salt and some freshly ground pepper. Cook for 8-10 minutes over medium low heat until reduced by one third. Taste for seasoning The meatballs: first of all, I would NEVER waste my time with lamb, preferring equal amounts freshly ground beef and pork in my kichenaid grinder. That said..... preheat oven to 400 In a large bowl mix together onions, cream, yolks, cinnamon, cumin, aleppo pepper and cayenne. Place the lamb in the bowl and season evenly with 2 1/2 tsp salt and lots of pepper. Add the breadcrumbs (this is where you can make it gluten free) and parsley. Combine the mixture well. Shape the balls into 1 1/2 oz balls, or use a cookie scoop and roll the contents after scooping out all the mixture into little piles. Pour the tomato sauce into a large oven to table baking dish Line a large cookie sheet with parchment paper and place the balls on it, spacing evenly after rolling them into balls. Turn the meatballs over during cooking. Watch the process as you don't want to overcook them as they will continue cooking in the sauce. When you suspect they are done, cut one in half and inspect for any lingering red colored uncooked meat. Once they are done remove tray from oven and warm up sauce on stovetop. Once the sauce has come to a slow boil, add the meatballs gently to the sauce coating all the meatballs, then bake in the oven for about 20 minutes I usually have a bag in the freezer of pureed leeks, or a roasted baby yam in the fridge. I have been known to add about 1/2 of pureed leek and one baby yam to the meat mixture. Meatballs are a great way to hide veg on the grandchildren. Don't be tempted to add butternut squash or any other squash, it's to squashyyyy tasting. Just the yam or/and pureed leek before serving add the crumbled feta and mint over the dish.
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.
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
GREEK LAMB & FETA MEATBALLS
A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.
Provided by winkki
Categories Lamb/Sheep
Time 20m
Yield 2 dozen (approx)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Shape into balls.
- Broil for 15 min at 400 degrees.
- Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!
Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9
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 FETA, LEMON AND MINT RECIPE - (4.1/5)
Provided by garciamoss
Number Of Ingredients 27
Steps:
- Make meatballs: In a large bowl, combine all meatball ingredients except oil. I like to do this with a fork. Using wet hands, form mixture into small (1 1/2 to 2-inch diameter) meatballs; I have taken to using a large (just shy of 3 tablespoon) cookie scoop for easy sizing. Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don't worry if they don't remain perfectly round; mine never do. Don't worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. Drain meatballs on a paper towel-lined plate. [If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce -- it will take about 10 minutes longer.] Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you're using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce. Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and a Greek salad.
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
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- 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.
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- 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).
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