Lamb Meatballs With Fresh Mint Cheesy Mashed Potatoes Recipes

LAMB MEATBALLS WITH FRESH MINT & CHEESY MASHED POTATOES

Lamb Meatballs with Fresh Mint & Cheesy Mashed Potatoes image

Celebrate spring with easy lamb meatballs made with fresh mint and cilantro. Serve them with cheesy mashed potatoes to keep the comfort-food quotient high.

Provided by My Food and Family

Categories Lamb

Time 35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2-1/2 cups water, divided
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, crushed
2 lb. ground lamb
1 onion, finely chopped
2 eggs
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
4 cups hot cooked mashed potatoes

Steps:

Bring salsa and 2 cups water to boil in large saucepan, stirring occasionally.
Meanwhile, mix stuffing mix, meat, onions, eggs, mint, cilantro, garlic and remaining water in large bowl. Shape into 24 balls, about 1/4 cup each. Drop meatballs gently into boiling salsa mixture; cover.
Simmer on medium heat 18 to 20 min. or until meatballs are cooked through (165°F).
Stir cheese into mashed potatoes just before serving. Top potatoes with hot meatballs.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 140 mg, Sodium 1170 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 4 g, Protein 30 g

LAMB MEATBALLS WITH MINT

Lamb Meatballs with Mint image

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/3 cup extra-virgin olive oil
1 Spanish onion, diced
6 garlic cloves, minced
2 28-ounce cans peeled plum tomatoes
3/4 teaspoon kosher or coarse sea salt
1/2 small baguette (6 ounces), crust trimmed
6 tablespoons extra-virgin olive oil
1/2 large Spanish onion, diced
8 garlic cloves, minced
2 pounds ground lamb
1 pound ground pork
1 1/2 cups grated pecorino Romano cheese, more for serving
1 cup chopped fresh parsley
3/4 cup chopped fresh mint
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher or coarse sea salt
3/4 teaspoon crushed red pepper flakes
1 cup dry red wine
1/2 baguette, sliced on a bias
2 tablespoons extra-virgin olive oil

Steps:

Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.
Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.
Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.
Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1 3/4-inch meatballs.
Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.
Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.
Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.

Nutrition Facts : @context http, Calories 1277, UnsaturatedFat 55 grams, Carbohydrate 48 grams, Fat 92 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 1646 milligrams, Sugar 12 grams, TransFat 0 grams

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