EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE
Steps:
- Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
- In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
- Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
- Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
- Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.
Nutrition Facts : Calories 775 kcal, Carbohydrate 24 g, Cholesterol 332 mg, Fiber 3 g, Protein 40 g, SaturatedFat 15 g, Sodium 403 mg, Fat 55 g, ServingSize 20 meatballs (4 servings), UnsaturatedFat 37 g
MEATBALLS WITH TOMATO-MINT SAUCE
To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is
Provided by Alison Ashton
Time 45m
Yield 4-6
Number Of Ingredients 19
Steps:
- To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is translucent,. Add wine; bring to a boil. Stir in tomatoes, 1 cup water and mint; bring to a boil. Reduce heat to low; simmer 20 minutes, stirring occasionally. The sauce should remain somewhat liquid as it will reduce more when cooked with the meatballs and the additional sauce will distribute the heat and encourage even cooking. Season to taste with the salt and pepper. Remove from heat. While sauce simmers, make the meatballs: Using clean hands, mix beef, lamb, bread crumbs, yellow onion, garlic, parsley, mint, Pecorino, yolks, salt and pepper in a large bowl. Using about a tablespoon for each, roll mixture into 36 meatballs. Place meatballs on a baking sheet. Heat oil in a very large skillet over medium-high heat. Working in batches without crowding the pan, add meatballs and cook 6 minutes, turning occasionally, or until browned all over. Using a slotted spoon, transfer meatballs to a platter. Pour out fat in pan. Add sauce to pan; bring to a simmer, scraping up browned bits with a wooden spoon. Return meatballs to pan. Reduce heat to low, partially cover and cook 30 minutes, stirring occasionally, until meatballs are tender. If the sauce is reduced too much, stir in enough water to loosen it. Transfer meatballs and sauce to a deep platter. Serve hot, with Pecorino on the side.
Nutrition Facts :
CINNAMON-GARLIC MEATBALLS (WITH TOMATO SAUCE AND FETA)
Provided by Aida Mollenkamp
Categories appetizer
Time 20m
Yield 25 Meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Combine all ingredients, except the tomato sauce and cheese, in a large bowl and mix until just combined. Moisten hands, and gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made through this step up to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before baking.)
- Bake until meatballs are warmed through and almost cooked, about 15 minutes. (Meatballs can be made through this step up to 1 1/2 hours ahead and kept in a warm oven until ready to serve.)
- Remove meatballs from oven, toss with tomato sauce, and sprinkle with feta cheese. Return to oven and bake until meatballs are completely cooked, tomato sauce is warmed through, and cheese is melted, about 5 more minutes. Skewer meatballs with toothpicks and serve.
MEATBALLS IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
GARLIC LOVER'S MEATBALLS AND SAUCE
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. -Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.
Nutrition Facts :
TOMATO-MINT SAUCE
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 5 to 6 cups
Number Of Ingredients 10
Steps:
- Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.
- Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.
GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE
Make and share this Greek Meatballs in Tomato Yogurt Mint Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
- Cover and refrigerate for 30 minutes.
- Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
- Bake in a 400 degree oven for about 15 minutes or until browned.
- Lower oven temperature to 350 degrees.
- Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
- In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
- Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
- Garnish with mint leaves.
Nutrition Facts : Calories 621.3, Fat 42.4, SaturatedFat 18, Cholesterol 177.7, Sodium 1026.7, Carbohydrate 23, Fiber 2.1, Sugar 6.6, Protein 35.2
MEATBALLS IN GARLIC, TOMATO AND MINT SAUCE
I got this recipe a long time ago and can't remember the source. It is in my recipe diary and I make it for a small gathering only. Or for a special meal. Chicken, mutton or beef can be used in this recipe.
Provided by Girl from India
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix the mince with all other ingredients for the meat balls.
- Divide into small sized balls Fry well in moderately hot oil.
- Set aside.
- For the sauce Heat 1 tbsp oil in a pan.
- Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.
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