Lebanese Meatballs Recipes

Steps:

• Saute onion in 1 tbsp butter until transparent.
• Cool slightly; mix with beef, egg, bread, salt and pepper.
• Shape into 1-1/4 inch meatballs and roll in bread crumbs.
• Brown slowly in remaining butter.
• drain off all but 2 tbsp of fat.
• Spoon yogurt over and around the meatballs; gently.
• Simmer for 20 minutes and serve hot.

Steps:

• Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
• Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
• Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
• Serve hot or cold.

Steps:

• Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
• Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
• Preheat oven to 350 degrees.
• Form into 1 1/2" balls and place on a parchment-lined baking sheet.
• Bake about 20 minutes or until browned and no longer pink in the center.
• If desired, serve with plain yogurt that has been drained or tahini.
• Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
• Yield: 18-22 meatballs.

Steps:

• Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
• Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
• Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
• Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.