Lamb Meatballs With Tomato Mint Cream Recipes

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.

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.

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.

Steps:

• In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
• Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
• Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
• Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
• Yogurt sauce:.
• Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
• Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
• Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
• Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.

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.

Steps:

• Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
• Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
• Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
• Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

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.

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.

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.

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.