Mediterranean Lamb Meatballs Farro Recipes

KOFTEDES GREEK MEATBALLS

Steps:

• If serving in bowls as suggested in this post, first prepare the Greek salad according to this recipe (dress salad later, if you prefer) and Tzatziki sauce according to this recipe. Set aside or refrigerate for now.
• In a large skillet like this one, heat 2 tbsp Private Reserve olive oil over medium heat. Add onions and garlic and cook until golden and translucent, stirring regularly. Transfer the onions and garlic mixture to a large mixing bowl to cool. Set skillet aside for later.
• Wring the excess milk out of the soaked bread. Add the bread to the mixing bowl.
• To the mixing bowl add the ground beef and lamb (or pork), 1 egg, fresh mint, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.
• Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.
• In the large skillet you used earlier, add 1/4 cup Private Reserve olive oil. Heat over medium-high. Turn heat to medium and add the meatballs to cook (do this in batches if you need to.) Cook meatballs for 10 minutes or so, turning occasionally, until fully cooked and well-crusted on all sides.
• With a slotted spoon, remove meatballs from skillet onto paper towels to drain any excess fat. Meanwhile, carefully discard most of the cooking fat from skillet (best to dump into a tin can until cooled). Return skillet to stove-top over medium heat.
• Whisk the 1 egg yolk with the chicken broth and lemon juice. Add to cooking skillet with the remaining lemon zest, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.
• Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, if you prefer.

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS

Steps:

• In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
• Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
• Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
• Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
• Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

MEDITERRANEAN PASTA WITH LAMB MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
• For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
• Cook pasta according to package directions; drain.
• To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
• In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.

MEDITERRANEAN LAMB MEATBALLS & FARRO

Steps:

• Heat Garlic (1 clove) in a small sauté pan over medium heat. Sauté White Onion (1/2 cup) until soft and translucent, about 2-3 minutes. Add the Olive Oil (as needed) and sauté until fragrant, about 45 seconds. Remove from the heat and allow to cool.
• In a large bowl add the Ground Lamb (1 pound), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Sea Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Dill (1 tablespoon), Egg (1), Breadcrumbs (1/3 cup), and cooled onion/garlic mixture.
• Mix until well combined, then gently fold in the Crumbled Feta Cheese (4 ounce).
• Roll into 1 1/2 ounce meatballs. This yields 14 meatballs.
• To cook the meatballs, add 3-counts of Olive Oil (as needed) to a large skillet (cast-iron works great). Heat to medium-high heat. Add the meatballs and cook for 3-4 minutes on each side until crisp and brown. If you like your lamb more medium-rare, 2-3 minutes will do. Keep warm.
• Heat the Olive Oil (1 tablespoon) and Butter (1 tablespoon) in a small sauce pan over medium-high heat.
• Once the butter has melted, saute the White Onion (1/2 cup) until soft and translucent, about 2-3 minutes. Add the Garlic (1 clove) and cook until fragrant, about 45 seconds.
• Add the Low-Sodium Chicken Broth (2 cup) and bring to a vigorous boil. Stir in the Farro (1 cup) reduce to a simmer, and cover. Simmer until the stock has completely evaporated and the farro is plump, about 20 minutes.
• Once the farro is cooked, remove from the heat and stir in the Frozen Green Peas (1/2 cup). Season with Garlic Salt (to taste) and Ground Black Pepper (to taste), tasting and adjusting as needed.
• To serve, arrange the farro on a large serving platter. Cover with the meatballs and some fresh Fresh Mint (to taste) (optional). Enjoy!

MEDITERRANEAN ROAST LAMB

Steps:

• Preheat the oven to 350F, lightly oil a shallow roasting pan.
• In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
• Blend until almost pureed.
• Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
• Let it rest for 10 minutes before carving.