LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
LAMB MEATBALLS AND VEGETABLES IN LEMON SAUCE
These meatballs are delish; serve with rice and a nice n' fresh salad of tomatoes and cucmber with an olive oil/lemon dressing. From Canadian Living Magazine 2002
Provided by Deantini
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
- Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
- Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
- In nonstick skillet, heat oil over medium-high heat; brown meatballs.
- Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
- Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
- To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
LAMB MEATBALLS WITH LEMON-CUMIN YOGURT
"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
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
POACHED MEATBALLS IN LEMON SAUCE
I discovered this among my collection of Southern recipes, and when I fixed these meatballs for my husband, there wasn't one left! The lemon sauce gives a nice tang to the taste buds.-Taj Renee Brown, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine bread crumbs, egg, salt and lemon zest. Add ground beef; mix well. Shape into 12 meatballs, about 1-1/2 in. in diameter; set aside. , In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simmer for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl. , Combine cornstarch and remaining water; stir into broth. Add lemon juice; cook and stir until thickened. Stir a small amount of broth into egg yolks; blend well. Return to saucepan and heat through. Serve sauce over meatballs.
Nutrition Facts : Calories 291 calories, Fat 15g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 1036mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
LEMONY LAMB MEATBALLS
These fragrant lamb meatballs are great for entertaining on a budget. Serve as part of a meze-style feast with flatbreads, a grain salad and dips
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
- Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
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