LAMB MASALA MEATBALL CURRY
This meaty one-pot has a mouthwateringly rich and spicy sauce, makes up 2 of your 5-a-day and is freezable in the unlikely event you have leftovers!
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
- Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.
Nutrition Facts : Calories 408 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium
GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI
Steps:
- Preheat the broiler.
- For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
- Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
- For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
- To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.
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 IN GREEN CURRY SAUCE
Provided by Rick Rodgers
Categories Lamb Super Bowl Dinner Lunch Meat Curry Party Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
- 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
- 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.
CURRIED LAMB MEATBALLS
I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!
Provided by DesertChef
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper the lamb, then mix and form into little balls.
- Heat the olive oil in a skillet and start browning the meatballs.
- Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
- When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
- Stir again and cover with a lid, simmer for 10 to 15 minutes.
- Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
- Serve with steamed basmati rice.
LAMB MEATBALL CURRY
This meal requires only a handful of ingredients. Use your favourite curry paste and combine with coconut and baby vegetables
Provided by Lucy Netherton
Categories Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat a large pan or wok with a lid and brown the meatballs for about 5 mins, the fat from the lamb should stop them sticking, but add a splash of water if you need to. Stir in the curry paste, coconut milk and 1⁄2 a can of water, and bring it to a simmer.
- Tip in the potatoes, then cover and cook for 20 mins. Add the rest of the vegetables and cook, uncovered, for about 3-4 mins more, or until the veg and potatoes are cooked to your liking. Check the seasoning and serve straight away with rice.
Nutrition Facts : Calories 363 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
BAKED LEBANESE LAMB MEATBALLS
Steps:
- Preheat oven to 400 F degrees.
- Mix all the ingredients together in a large bowl, using your hands or a wooden spoon. Form the meat into small round meatballs.
- Place them on a cookie sheet.
- Bake them for about 45 minutes to an hour.
- This recipe will make about 20 meatballs.
Nutrition Facts : ServingSize 1 meatball, Calories 89 kcal, Carbohydrate 3 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
LAMB MEATBALL CURRY
From Recipe+ and their mid week meal feature. They also suggested you could use balti or rogan josh curry paste instead of korma and use pumpkin in place of kumara/sweet potato. Serve with basmati rice and pappadums.
Provided by ImPat
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine mince and garlic in a medium bowl and season with salt and pepper and mix well.
- Roll level tablespoons of mince mixture into balls.
- Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan.
- Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant.
- Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes.
- Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked.
- Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.
INDIAN MEATBALL CURRY
This delicious Indian Meatball Curry combines my favorite curry recipe with tender meatballs. It's a healthy and easy to make dinner recipe that is easy to fall in love with. It's also naturally gluten-free + paleo and can easily be made Whole30 compliant.
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until well caramelized, about 15 minutes. Add the garlic, ginger, and spices and cook for 1 minute. Add the tomatoes and scrape any stuck on bits off the bottom of the pan.
- Transfer to a blender and add 1 cup of water, the cream, almond butter, sea salt, and if you're using, the sugar. Blend on high until smooth.
- While the onions are cooking, make the meatballs. Add all the meatball ingredients to a large bowl. Using your hands, mix the meat well. Form into 12 balls, being careful to use a light hand and not to pack the balls tightly.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until well browned all over, about 15 minutes.
- Pour the curry from the blender into the skillet with the meatballs. Bring to a simmer then reduce the meat to medium-low, cover the pan, and cook for 15 minutes. If the curry gets too thick, add a little extra water to the pan to thin it.
- While the curry is simmering, take this time to make some rice or cauliflower rice to serve it with.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 606 kcal, Carbohydrate 28 g, Protein 56 g, Fat 31 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 3689 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 23 g
MEATBALL MANIA-LAMB-MANGO CURRY MEATBALLS
Steps:
- Follow preparation and cooking directions below. To make meatballs: Preheat oven to 425°F. Combine all ingredients (from 1 recipe above) in a bowl and mix gently with your hands until just blended. Roll into golf ball-size rounds and roast on parchment-lined baking sheets until cooked through and golden, 20 to 25 minutes.
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.
MANGO COCONUT MEATBALLS
These Mango Coconut Meatballs are the perfect blend of spicy and sweet. They're quick enough to make on a weeknight and make enough to use as meal prep for the week.
Provided by Steph
Categories Main Course
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Lightly spray a large baking sheet with non-stick cooking spray and set aside.
- In a large bowl, mix together the ground chicken, bread crumbs, eggs, jalapenos, mangoes, cilantro, coconut milk, salt, pepper, chili powder, garlic powder, and cumin until thoroughly combined.
- Shape into balls that are about 1 1/2 inches in size (should make about 35-40 meatballs).
- Set each meatball on the prepared baking sheet.
- Cook for 20-25 minutes or until meat is cooked through.
- While the meatballs are cooking, make the coconut mango sauce.
- Combine all the ingredients for the sauce in food processor or blender.
- Pour the mixture into a saucepan. Bring to a boil, then remove from heat.
- Serve sauce with the meatballs.
Nutrition Facts : Servingsize 1 serving, Calories 2867 kcal, Fat 192 g, SaturatedFat 106 g, Cholesterol 803 mg, Sodium 7310 mg, Carbohydrate 115 g, Sugar 26 g, Protein 182 mg
CURRIED LAMB MEATBALLS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the lamb in a mixing bowl.
- Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
- Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
- Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
- Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
- Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
- Add the meatballs to the sauce, cover and let simmer about 15 minutes.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 33 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 36 grams, Sodium 630 milligrams, Sugar 7 grams, TransFat 0 grams
MOORISH LAMB MEATBALLS
Certainly more-ish, these Spanish lamb meatballs are made with lots of spices and served with crunchy patatas bravas.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 34
Steps:
- For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each - you should end up with about 16.
- To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm.
- Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3-4 minutes until the potatoes are starting to soften.
- While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent.
- Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using.
- Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can't fit them in) and fry for 15-20 minutes or until crisp and brown on all sides.
- To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2-3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika.
- Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika.
- To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little.
- Serve sprinkled with a little parsley, if using..
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
MEATBALL CURRY
Give meatballs the Indian treatment in this easy curry recipe. Serve with plenty of veggies for a healthy dinner. Each serving provides 220kcal, 29g protein, 8g carbohydrate (of which 6g sugars), 8g fat (of which 3g saturates), 1.9g fibre and 0.3g salt.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
- Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
- Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
- Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
- Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.
Nutrition Facts : Calories 220kcal, Carbohydrate 8g, Fat 8g, Fiber 1.9g, Protein 29g, SaturatedFat 3g, Sugar 6g
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- To make the meatballs; place all meat ball ingredients, except the lamb and egg, in a food processor and process finely. If you do not have a food processor, chop the onion, ginger and garlic and chillies very finely and then add the other ingredients.
- Place the lamb in a large bowl. Add the onion mix and the egg. Mix well by hand or with a large spoon.
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- Heat oven to 450 degrees. To prepare the meatballs, soak the bread crumbs in heavy cream or milk in a small bowl. Let sit for 10 minutes. As the bread crumbs sit, prepare the other ingredients.
- Whisk the egg in a mixing bowl. Once beaten, whisk in the garlic cloves, feta, onions, parsley, curry powder, cumin, salt and pepper. Drain the excessive cream or milk from the breadcrumbs and whisk into the egg mixture so that it's all combined.
- Add the lamb to the egg mixture. Lightly oil your hands and gently mix the egg mixture into the ground lamb. Stop once it's all combined to avoid excessively handling the lamb. Form into golf ball-size meatballs and place on a parchment paper-lined baking sheet. Bake for 15 minutes.
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- Transfer the mince, ground coriander, garam masala, garlic powder and cinnamon to a mixingbowl. Season with pepper and salt.
- Knead the ingredients well. Then taste it and add extra pepper or salt if necessary. Roll the mixture into meatballs. I made 16 meatballs of ⅔ oz (20 g).
- Put them on a plate, cover with cling film and let the meatballs rest in the fridge for 10 minutes. Pour some olive oil in a large non-stick pan, place it over medium heat until hot and then add the meatballs.
- Bake the meatballs until golden brown for a few minutes. Regularly stir to make sure the meatballs brown evenly.
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- Heat your olive oil (1 tbsp) in a medium-sized saucepan. Turn the heat down low and add the chopped onion. Cook for 10-15 minutes until the onion is soft and golden brown in colour. Stir it occasionally to ensure it doesn't burn.
- Add the passata (500g), tomato pureé (1 tbsp), ground cumin (1 tbsp), ground coriander (1 tbsp), fenugreek (1 tsp) and turmeric (1 tsp). Bring to the boil and then simmer for around 10 minutes until the sauce has thickened. Season with salt.
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- Place all meat ball ingredients, except the lamb and egg, in a food processor and process finely. If you do not have a food processor, grate the bread, great or finely chop the onion, ginger, garlic and chillies and then add the other ingredients.
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