Lamb Meatballs Boulettes Dagneau Recipes

Steps:

• Preheat oven to 400 degrees.
• Combine the lamb, garlic, cumin, salt, pepper and egg in a mixing bowl, and blend well.
• Shape the meat into 12 meatballs of approximately the same size.
• As the meatballs are shaped, roll them lightly in flour.
• Heat the oil in a skillet and when it is quite hot, brown the meatballs on one side. Turn the balls and place the skillet in the oven. Bake about 20 minutes. The balls will cook further when added to the couscous stew.

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.

Steps:

• Brown finely chopped onion in bacon grease.
• Add to ground pork along with celery, allspice, cinnamon, and cloves.
• Shape into balls about 1-1/2 inches in diameter.
• Roll in seasoned flour (flour, salt, and pepper combined).
• Drop meatballs into boiling beef broth.
• Reduce temperature; simmer for 1 hour.
• Thicken remaining stock with browned flour; season to taste.
• NOTES FOR THE COOK:.
• You may make beef stock or use boullion cubes and water.
• Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

Steps:

• Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
• Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
• In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
• With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
• Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
• Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients and mix very well. (Easiest to mix with clean hands).
• Form by hand into 1 1 1/2 inch balls and place in a baking pan about 2 inches apart.
• Bake @ 350 for about 25 minutes or until done.