LAMB MEATBALLS WITH GREMOLATA
Steps:
- For the lamb meatballs: Line a baking sheet with parchment paper.
- Place the bread in a medium bowl. Pour the milk over the bread and let soak for 10 minutes.
- Combine the shallots and garlic in a food processor and pulse until finely chopped. Add the currants, pine nuts and parsley and pulse until finely chopped. Add the cumin, egg, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until fully incorporated. Add the lamb and the milk-soaked bread, breaking both up into chunks. Pulse until just combined. Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet. Continue with the remaining lamb mixture. Refrigerate, covered with plastic wrap, for at least 1 hour.
- Preheat the oven to 400 degrees F. Line another baking sheet with parchment paper.
- Heat the canola oil in a large saute pan over medium-high heat. Add the meatballs and fry on all sides until browned, about 5 minutes. Transfer to the prepared baking sheet and bake until fully cooked, 15 to 20 minutes.
- For the gremolata: Combine the parsley, mint, pine nuts, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processer. Pulse until roughly chopped. While continuing to pulse, add the oil. Season with salt and pepper. Serve on the side with the meatballs.
GARLIC MEATBALL PO'BOYS
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately.
- Combine all ingredients thoroughly.
MEDITERRANEAN PASTA WITH LAMB MEATBALLS
Steps:
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
LAMB MASALA MEATBALLS RECIPE BY TASTY
Here's what you need: ground lamb, egg, garlic, panko breadcrumbs, fresh parsley, fresh cilantro, salt, pepper, cumin, olive oil, medium onion, masala simmer sauce, feta cheese, cilantro
Provided by Barrie Podair
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the meatball ingredients together in a bowl. Form into 12 meatballs.
- Add the olive oil to the pot. To this, add the sliced onions and saute for 5 minutes.
- Add the meatballs and brown for another 5 minutes.
- Add the sauce (and water if called for). Simmer, covered, for 20-25 minutes.
- Serve meatballs with sauce, topped with feta and cilantro.
Nutrition Facts : Calories 482 calories, Carbohydrate 12 grams, Fat 32 grams, Fiber 1 gram, Protein 34 grams, Sugar 4 grams
MEATBALL & GARLIC BREAD TRAYBAKE
Make this comforting meatball and garlic bread traybake for a dinner the whole family will enjoy. You could buy a pack of meatballs if you're short on time
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 13
Steps:
- Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
- Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
- Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.
Nutrition Facts : Calories 565 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
MEATBALLS WITH ROASTED VEGETABLES AND GARLIC
Make and share this Meatballs With Roasted Vegetables and Garlic recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In large non-stick roasting pan toss mixed vegetables and garlic with oil, rosemary, 1 teaspoons salt, 1/2 teaspoons pepper; spread out into single layer.
- Roast in 375 degree oven for 35 to 40 minutes or until almost tender.
- Meatballs; Mix 1 lb. extra lean ground beef with 1 egg, 1/2 cup each dry bread crumbs and finely chopped onion, 1/2 teaspoons each salt and pepper and 1 tablespoons worcestershire sauce; shape into 1 inch (2.5 cm) balls.
- Stir in red pepper and meatballs; continue roasting about 20 minutes or until vegetables are tender.
- Arrange in single layer in shallow baking pan; bake in 500 degree oven for 8 to 10 minutes or until no longer pink in center.
Nutrition Facts : Calories 221.8, Fat 3.4, SaturatedFat 0.5, Sodium 103.3, Carbohydrate 45.5, Fiber 9.5, Sugar 12.6, Protein 5
ROASTED GARLIC MEATBALLS
This recipe calls for a mix of ground pork and groound beef, but you can use all beef if you want. This can also be made into burgers or moatloaf. This is best if you mix it the night before cooking. Prep time does not include time to raost garlic.
Provided by MARIA MAC
Categories Meat
Time 55m
Yield 14-20 meatballs
Number Of Ingredients 10
Steps:
- In a large bowl combine ground veal, ground pork, and ground beef. Add eggs, parsley, garlic, cheese, bread crumbs, black pepper cayenne pepper, and salt; mix well.
- Shape into meatballs (golf ball size).
- Place meatballs on a baking sheet and bake in a 350 degree oven about 35 minutes until done, turning once.
Nutrition Facts : Calories 293.4, Fat 17, SaturatedFat 6.3, Cholesterol 137.8, Sodium 366.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 25.7
HEALTHY LAMB MEATBALLS
Lamb is usually a pretty fatty meat (with none of the good fats!). So I made up this recipe to satisfy my husband's cravings for lamb. Not only are they fast and easy, they are healthy and freeze well too. I serve this with rice and lentils (in rice cooker) with yogurt.
Provided by Nova
Categories Meat and Poultry Recipes Lamb Ground
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. Skim fat from water using a spoon and drain water from meat.
- Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.
- Bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 4 g, Cholesterol 122.4 mg, Fat 16.9 g, Fiber 1.3 g, Protein 21.4 g, SaturatedFat 6.8 g, Sodium 123.4 mg, Sugar 0.8 g
LAMB AND HONEY MEATBALLS
My adaptation of a recipe from the Summer 2009 Coles magazine, where it's listed as costing $A1.75 per serve. I've added several herbs, an apple and walnuts to the original recipe. Apple in meatballs adds moistness and flavour. If you want to keep the price down, perhaps add some extra onion, some more apple (depending on the price of apples) and then some more breadcrumbs - and either omit or reduce the quantity of walnuts. Another way of stretching this recipe further would be to add a can of drained, processed butter beans in step one, before shaping the mixture into meatballs. I've added herbs I particularly like: please feel free to vary the herbs to meet your taste preferences and to vary the quantities. I've specified mincing the onion, garlic and apple as I process mine in a mini processor. All of these could, of course, also be finely chopped. And if you're not overly fond of lemon, do consider an alternative!
Provided by bluemoon downunder
Categories Lamb/Sheep
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the onion, garlic, lamb mince/ground lamb,apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.
- Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.
- Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or with your favourite potato salad, salad greens or baby spinach leaves or other salads.
LAMB MEATBALLS AND VEGETABLES IN LEMON SAUCE
These meatballs are delish; serve with rice and a nice n' fresh salad of tomatoes and cucmber with an olive oil/lemon dressing. From Canadian Living Magazine 2002
Provided by Deantini
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
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 AND GARLIC MEATBALLS
Make and share this Lamb and Garlic Meatballs recipe from Food.com.
Provided by katew
Categories Lamb/Sheep
Time 27m
Yield 30-40 meatballs
Number Of Ingredients 6
Steps:
- Combine mince, egg, garlic and salt and pepper in bowl.
- Roll tablespoonfuls into balls.
- Heat oil in large non stick pan.
- Cook meatballs over medium heat in batches.
- Cook 5 - 7 minutes or till cooked through.
- If freezing, allow to cool.
- Then place in bag, seal tightly, expel air.
- Freeze for up to 3 months.
- Before reheating, allow to defrost completely in fridge.
Nutrition Facts : Calories 104.7, Fat 8.9, SaturatedFat 3.6, Cholesterol 31.4, Sodium 22.1, Carbohydrate 0.1, Protein 5.7
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