Lamb Meatballs With Roasted Red Pepper And Fennel Sauce Recipes

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PORK MEATBALLS IN RED PEPPER SAUCE



Pork meatballs in red pepper sauce image

You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 35m

Number Of Ingredients 10

450g pork mince
1 small apple , peeled, cored and grated
1 small garlic clove , crushed
25g fresh white breadcrumbs
1 tbsp olive oil
250g spaghetti , to serve
1 tbsp olive oil
1 onion , finely chopped
400g can chopped tomato
3 roasted red peppers (from a jar), roughly chopped

Steps:

  • Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
  • Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
  • Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
  • Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium

ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED PEPPER MAYONNAISE



Roasted Leg of Lamb with Spices, Roasted Fennel, and Sweet Red Pepper Mayonnaise image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 25

5 garlic cloves
1/2 bunch fresh flat-leaf parsley, chopped
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 leg of lamb (about 7 pounds), thighbone removed (see note)
Turkish Spice Mix, recipe follows
3 fennel bulbs, trimmed and quartered
Salt and freshly ground black pepper
1 lemon, juiced
Extra-virgin olive oil
1/2 cup walnut pieces
2 cups mayonnaise
2 garlic cloves, chopped
1 roasted red pepper, torn into narrow strips by hand
1 fresh hot red chile, stemmed
Pinch sugar
1/2 lemon, juiced
Salt and freshly ground black pepper
3 tablespoons allspice berries
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-inch piece cinnamon stick
1 teaspoon cloves

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir together the garlic, parsley, olive oil, salt and pepper to make a paste. Spread that over the inside of the leg of lamb. Tie the leg crosswise with several lengths of butchers twine. Coat the outside of the leg of lamb with the Turkish Spice Mix and set it on a rack in a roasting pan.
  • Put the fennel in a small, deep baking dish (or souffle dish) and sprinkle with salt and pepper. Add the lemon juice and enough oil to entirely cover the fennel (2 1/2 to 3 cups, maybe more depending on the size of the dish). Cover with aluminum foil. Put the lamb and the fennel in the oven and cook until the fennel is very soft and the lamb is medium (140 degrees F), about 1 hour for the fennel, and about 1 1/2 hours for the lamb. Let the lamb rest 10 minutes before slicing.
  • While the lamb is roasting, make the mayonnaise: Grind the walnuts to a coarse powder in a food processor. Add all of the remaining ingredients and puree; set aside.
  • Slice the lamb against the grain and serve it with the roasted fennel and sweet red pepper mayonnaise.
  • Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.

MEATBALLS AND CHICKPEAS WITH RED PEPPER SAUCE



Meatballs and Chickpeas With Red Pepper Sauce image

This recipe works best with ground beef or ground lamb. You may want to use more of the spices if using ground chicken, pork, or turkey.

Provided by threeovens

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup roasted red pepper, preferably piquillo peppers (2 oz)
1 cup vegetable broth or 1 cup chicken broth
1/4 cup plain yogurt (can use Greek)
1 lb ground chicken or 1 lb ground turkey
1 egg, slightly beaten
2 teaspoons garlic cloves, minced
1/8 cup fresh parsley, minced
1 1/2 teaspoons fresh thyme leaves
1 teaspoon smoked paprika
2 teaspoons kosher salt
1/8 cup vegetable oil
1 cup chickpeas, drained if from a can
Greek yogurt, for serving
fresh parsley, for garnish

Steps:

  • First make the red pepper sauce by pureeing the peppers in a food processor; whisk together with broth and yogurt.
  • To make the meatballs, get a large bowl and combine the ground meat, egg, garlic, minced parsley, thyme, and smoked paprika; use your hands to gently mix.
  • Form into 8 2-inch meatballs.
  • Heat the oil in a large skillet until shimmering, over medium high heat; brown meatballs on all sides, about 8 minutes.
  • Push the meatballs to one side, add red pepper sauce and chickpeas; bring to a boil, then reduce heat to low and simmer until sauce reduces slightly, about 10 minutes.
  • Season with salt.
  • Transfer meatballs and chickpeas to a serving platter; spoon sauce over top, garnish with parsley, and serve with additional yogurt.

Nutrition Facts : Calories 485.4, Fat 35.9, SaturatedFat 13.3, Cholesterol 131.4, Sodium 1264.8, Carbohydrate 15.7, Fiber 3.1, Sugar 0.8, Protein 24.2

ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA



Roasted Lamb Meatballs With Red Sauce and Polenta image

Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.

Provided by KelBel

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 slices bread, chopped
3 cups chicken broth
1 1/2 lbs ground lamb
1 egg, lightly beaten
2 large garlic cloves, grated
salt and pepper
1 tablespoon olive oil
1 red onion, finely chopped
2 tablespoons balsamic vinegar
1 (28 ounce) can crushed fire-roasted tomatoes
1 cup milk
1 cup polenta
2 tablespoons honey
1 tablespoon butter
1 tablespoon rosemary, chopped

Steps:

  • Preheat the oven to 400°.
  • In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
  • Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
  • Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
  • Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
  • In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
  • Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
  • Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.

Nutrition Facts : Calories 864.2, Fat 52.7, SaturatedFat 22.1, Cholesterol 193.2, Sodium 890.7, Carbohydrate 56.5, Fiber 5.6, Sugar 16.7, Protein 41.5

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