LAMB & CARROT MEATBALLS WITH CAULIFLOWER TABBOULEH
Make and share this Lamb & Carrot Meatballs With Cauliflower Tabbouleh recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Method for the Tabbouleh.
- Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
- Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
- Top with sliced radishes and your choice of nuts and seeds.
- OR (Alternative method).
- Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook - not too soft! - check there is enough water at the bottom of the pan so it doesn't burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
- While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
- Method For the Meatballs.
- In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
- In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture - roughly 11⁄2tsp - to make about 20 balls. You can make them any size you like, but the larger they are, the longer they'll take to cook.
- Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through - this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you're having people round.
- Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Nutrition Facts : Calories 758.9, Fat 58.5, SaturatedFat 20.2, Cholesterol 154.1, Sodium 804.7, Carbohydrate 33.1, Fiber 10.5, Sugar 14.6, Protein 30.6
SPICY LAMB & CARROT MEATBALLS
Counts as 4 of your 5-a-day and contains over a third of your RDA of vitamin C and iron. For more carrot recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Coarsely grate the carrots and reserve half for the sauce. Place the remainder in a bowl with the mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together. Divide into 28 pieces then roll each into a small ball. If time allows, chill for 20 mins.
- Heat a large non-stick frying pan, when hot, add a little of the oil and the meatballs. Cook over a high heat for about 8 mins, shaking the pan occasionally to turn the meatballs until they are golden brown all over.
- Stir in the chopped onion and remaining carrots then fry for a further 2 mins. Pour in the passata sauce, season well, then cover and simmer uncovered for 6-8 mins until the sauce has thickened slightly. Serve with freshly cooked pasta.
CARROT MEATBALLS
This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!
Provided by hazilsara_74
Categories Meatballs
Time 35m
Yield 20-30 meatballs
Number Of Ingredients 8
Steps:
- Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
- Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
- Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).
Nutrition Facts : Calories 52.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 25.8, Sodium 140.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.1
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
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