Cumin In Meatballs Recipe Recipes Recipe For Hand

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LAMB MEATBALLS AND COLLARD DOLMADES



Lamb Meatballs and Collard Dolmades image

Provided by Food Network

Time 35m

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

1/4 cup medium-grind bulgur
1 pound ground lamb
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more as needed
16 to 20 untorn collard leaves
Lemon wedges, for serving

Steps:

  • Soak the bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.
  • Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.
  • Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.
  • Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring 2 sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam-side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

MIDDLE EASTERN CUMIN MEATBALLS



Middle Eastern Cumin Meatballs image

These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.

Provided by Ani

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ pounds lean ground beef
1 egg
2 tablespoons minced garlic
¼ cup bread crumbs
½ teaspoon cumin
salt and pepper to taste
3 tablespoons vegetable oil
1 ½ cups water
3 tablespoons tomato paste
2 tablespoons lemon juice
¼ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
  • Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g

CUMIN MEATBALLS



Cumin Meatballs image

These meatballs have a very Middle Eastern flavor. To make these suitable for Passover, just substitute matzah meal for the bread crumbs.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground lamb or 1 lb beef
1 large egg
1/4 cup dry breadcrumbs
3 -5 cloves garlic, crushed
1/2 teaspoon cumin
salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 tablespoons lemon juice
1/4 teaspoon garlic powder
salt and pepper

Steps:

  • Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper.
  • Divide into 20 equal-size balls.
  • Roll each ball into egg shape.
  • Set aside.
  • Heat oil in a large skillet over medium heat.
  • Add meatballs, brown on all sides.
  • Remove from skillet and set aside.
  • Drain skillet.
  • Pour 3/4 cup water into skillet.
  • Add tomato paste, lemon juice, garlic powder, salt and pepper.
  • Bring to a boil, reduce heat to medium, cook 5 minutes.
  • Return meat to skillet and cook just until heated through.

LAMB MEATBALLS WITH LEMON-CUMIN YOGURT



Lamb Meatballs With Lemon-Cumin Yogurt image

"Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous." Courtesy of Chow.

Provided by dojemi

Categories     < 30 Mins

Time 30m

Yield 30 meatballs

Number Of Ingredients 15

1 lb ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped of fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
7 ounces whole-milk Greek yogurt (Fage brand, if available)
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped of fresh mint
1 teaspoon ground cumin
1 medium lemon, zest of, minced

Steps:

  • Heat the oven to 375°F and arrange a rack in the middle.
  • Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
  • Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
  • Bake until meatballs are no longer pink in the middle, about 15 minutes.
  • Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
  • Serve with the meatballs.
  • NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.
  • The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 1.5, Cholesterol 11, Sodium 67.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.6

CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER



Chile-Cumin Lamb Meatballs with Yogurt and Cucumber image

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

Provided by Chef Seamus Mullen

Categories     Garlic     Onion     Kid-Friendly     Dinner     Lunch     Ground Lamb     Hot Pepper     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 33

Chile sauce:
3 pasilla chiles, seeds removed, chopped
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup olive oil
Kosher salt
Meatballs and assembly:
1/4 small onion, chopped
8 garlic cloves, 7 cloves chopped, 1 clove finely grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4-5 tablespoons olive oil, divided
1/2 English hothouse cucumber, thinly sliced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup plain sheep's-milk or cow's whole-milk yogurt
1/4 cup chopped fresh mint
Crushed red pepper flakes (for serving)
Special equipment:
A spice mill or a mortar and a pestle

Steps:

  • Chile sauce:
  • Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
  • Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
  • Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
  • Meatballs and assembly:
  • Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
  • Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
  • Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
  • Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
  • Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.

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