Lebanese Lamb Meatballs Recipes

LEBANESE LAMB MEATBALLS

Steps:

• Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
• Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
• Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
• Serve hot or cold.

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.

BAKED LEBANESE LAMB MEATBALLS

Steps:

• Preheat oven to 400 F degrees.
• Mix all the ingredients together in a large bowl, using your hands or a wooden spoon. Form the meat into small round meatballs.
• Place them on a cookie sheet.
• Bake them for about 45 minutes to an hour.
• This recipe will make about 20 meatballs.

LEBANESE MEATBALLS

Steps:

• Saute onion in 1 tbsp butter until transparent.
• Cool slightly; mix with beef, egg, bread, salt and pepper.
• Shape into 1-1/4 inch meatballs and roll in bread crumbs.
• Brown slowly in remaining butter.
• drain off all but 2 tbsp of fat.
• Spoon yogurt over and around the meatballs; gently.
• Simmer for 20 minutes and serve hot.

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.

LEBANESE-STYLE MEATBALLS WITH MUJADARA

Steps:

• Tip the lamb into a bowl with ¼ of the chopped onion, the garlic, ½ tsp cumin, the lemon zest and some black pepper. Mix well with your hands, then shape into 16 small meatballs. Chill for at least 30 mins.
• Heat 1 tsp oil in a non-stick frying pan over a medium-high heat. Reserve most of the remaining chopped onion for the salad, then fry the rest for 5 mins until golden. Stir in the remaining cumin, then tip in the rice, bouillon powder, 500ml water and some black pepper. Reduce the heat to a simmer, then cover and cook over a medium heat for 30 mins. Tip in the lentils, cover again and cook for 5-10 mins more until the rice is tender and all the water has been absorbed.
• Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat. Add the meatballs and sliced onion, cover and cook for 5 mins. Stir, then cook for 5 mins more until the meatballs are cooked through and the onions are golden. Stir the tahini and lemon juice together with 3-4 tbsp water to make a sauce.
• Mix all of the salad ingredients with the reserved chopped onion. If you're following our Healthy Diet Plan, divide half of the mujadara between two plates and top with half of the meatballs and onions. Spoon over half of the tahini sauce and serve with half of the salad, two lemon wedges and a few mint leaves. Cover and chill the remaining portions to eat another day. Will keep for two to three days in the fridge.