Lamb Meatballs Over Tandoori Naan Recipes

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GRILLED TANDOORI LAMB MEATBALLS



Grilled Tandoori Lamb Meatballs image

These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....

Provided by loof751

Categories     Meatballs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup plain yogurt
1 egg
3 garlic cloves
3 scallions
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
2 teaspoons ginger
1/8 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup breadcrumbs
1 1/4 lbs ground lamb
salt (to taste)

Steps:

  • Mince the garlic and chop the scallions.
  • Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
  • Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
  • Grill or broil for 6-8 minutes, turning gently to cook all sides.

Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2

TANDOORI LAMB BALLS



Tandoori Lamb Balls image

Categories     Bread     Sauce     Lamb     Roast

Yield Makes about 2 dozen 1 1/2-inch balls

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds ground lamb
1/2 cup bread crumbs
2 large eggs
1 cup chopped fresh cilantro (including stems)
Juice from 1 lemon
1/4 cup Tandoori Spice Mix (recipe follows)
2 teaspoons salt
Tandoori Spice Mix
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
2 teaspoons ground turmeric
2 teaspoons cayenne pepper

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  • Tandoori Spice Mix
  • Mix together the ginger, cumin, coriander, paprika, turmeric, and cayenne in a bowl. This spice mix will keep in an airtight container for up to 6 months.

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