EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE
Steps:
- Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
- In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
- Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
- Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
- Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.
Nutrition Facts : Calories 775 kcal, Carbohydrate 24 g, Cholesterol 332 mg, Fiber 3 g, Protein 40 g, SaturatedFat 15 g, Sodium 403 mg, Fat 55 g, ServingSize 20 meatballs (4 servings), UnsaturatedFat 37 g
LAMB MEATBALLS WITH TOMATO-MINT CREAM
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
- Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
- Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
- Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
- Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup 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
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.
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
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
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
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 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.
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