Lamb Meatballs With Tomato Sauce Sheeps Milk Cheese And Cucumbers Albondigas De Cordero Recipes

LAMB MEATBALL SOUP (SOPA DE ALBONDIGAS)

Steps:

• In a large mixing bowl, mix together the ground lamb, mint, salt, pepper and egg. Using clean hands, mix until well combined. Measure 1 tablespoon of the meat mixture and roll in the palm of your hands to form a meatball. Place the formed meatballs on a parchment-lined baking sheet. You should have enough to make 16 to 18 meatballs.
• In a heavy saucepan, heat the vegetable oil on medium-high heat. Add the onions and tomato paste and cook, stirring, until the onions are softened and the tomato paste is cooked into the onions, about 3 minutes. Add the celery, corn and carrots. Saute until soft, about 2 minutes. Add the chicken broth. Bring to a boil, and then add the lamb meatballs (albondigas) and the bay leaf. Score the serrano chile by finely slicing it down the middle, being careful not to fully cut it in half, and add to the pot. Lower the heat and cover. Simmer for 35 minutes.
• Using a large spoon, skim the grease off the top of the soup and discard. Season the soup with salt and pepper.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

LAMB MEATBALLS

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.

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a baking sheet with parchment paper or silicone baking mats.
• Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
• Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
• Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
• Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
• Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
• Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
• Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
• Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
• Garnish with chopped fresh mint.

LAMB MEATBALLS WITH ROSEMARY TOMATO SAUCE

Steps:

• Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
• Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
• Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.

LAMB MEATBALLS AND SAUCE

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.

CURRIED LAMB MEATBALLS

Steps:

• Salt and pepper the lamb, then mix and form into little balls.
• Heat the olive oil in a skillet and start browning the meatballs.
• Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
• When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
• Stir again and cover with a lid, simmer for 10 to 15 minutes.
• Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
• Serve with steamed basmati rice.

LAMB AND FETA MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse.
• In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls.
• Heat the remaining olive oil in a large frying pan - large enough to take the meatballs in one layer - until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir.
• To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.

BAKED LAMB MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
• Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.