Lebanese Style Spiced Meatballs Recipes

LEBANESE-STYLE CINNAMON MEATBALLS RECIPE

Steps:

• Preheat oven to 375 degrees F, and prepare a large baking sheet lined with parchment paper.
• In a small bowl, place the toasted bread and cover with the milk. Let the bread soak in the milk until very soft and mushy (about 15 minutes), then squeeze the bread well to wring all the milk out.
• In a large mixing bowl, add the bread, ground beef, and the remaining meatballs ingredients. Using clean hands, mix/knead to combine.
• Form the meat mixture into meatballs (each the size of a tablespoon.) Arrange the meatballs in one layer on the prepared baking sheet lined with parchment paper. Bake in 375 degrees F heated oven for 11 to 14 minutes or so. (don't worry if they're not fully done at this point, take them out and set aside)
• While meatballs are baking, prepare the sauce. In a 5-quart braiser like this one or a large, deep saute pan like this one, heat 2 tbsp olive oil until shimmering but not smoking. Add the onions and cook over medium heat for 4 to 5 minutes, stirring regularly, until golden. Add the garlic and cook for a quick 30 seconds while tossing.
• Now add carrots, crushed tomatoes and the remaining sauce ingredients. Bring sauce to a boil for 5 minutes or so, then lower heat.
• Add the meatballs to the sauce, cover and let simmer for 20 minutes or so until the meatballs are fully cooked through. Garnish with chopped fresh parsley, if you like.
• Serve in dinner bowls with Lebanese rice or warm pita. A side of fattoush salad is a great addition to this meal.

LEBANESE-STYLE SPICED MEATBALLS

Steps:

• Combine meatballs mixture in a large mixing bowl and stir *just* until combined.
• Cover and refrigerate until mixture is firm. (I do this first thing in the morning.).
• Preheat oven to 350 degrees.
• Form into 1 1/2" balls and place on a parchment-lined baking sheet.
• Bake about 20 minutes or until browned and no longer pink in the center.
• If desired, serve with plain yogurt that has been drained or tahini.
• Delicious served over quinoa accompanied by a fresh salad with seasonal ingredients or steamed veggies in the cooler months.
• Yield: 18-22 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.

MOROCCAN-SPICED CHICKEN MEATBALLS

Steps:

• First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
• Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
• In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
• To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.

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.