ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE
Provided by Anne Burrell
Time 1h5m
Yield 12 meatballs; about 4 servings
Number Of Ingredients 16
Steps:
- Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
- Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
- To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
- Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
- Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
- Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
BAKED LAMB MEATBALLS
I made these as part of a New Year's dinner. Had the lamb and peeked around the kitchen for interesting and delicious things to throw in. I love successful experiments!
Provided by Spiderwoman77
Categories Meat and Poultry Recipes Lamb Ground
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 16.1 g, Cholesterol 76.8 mg, Fat 16.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 6.6 g, Sodium 234.5 mg, Sugar 7.8 g
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA
Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.
Provided by KelBel
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°.
- In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
- Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
- Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
- Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
- In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
- Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
- Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.
Nutrition Facts : Calories 864.2, Fat 52.7, SaturatedFat 22.1, Cholesterol 193.2, Sodium 890.7, Carbohydrate 56.5, Fiber 5.6, Sugar 16.7, Protein 41.5
LAMB MEATBALLS WITH CREAMY POLENTA
Lamb meatballs made with fresh basil, mint and oregano are delicious on their own. They're even tastier served with a side of creamy Parmesan polenta.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix meat, bread crumbs, eggs, dry seasonings and 1/4 cup cheese just until blended. Roll into 24 (1-inch) meatballs. Refrigerate 1 hour.
- Heat oil in large skillet on medium heat. Add half the meatballs; cook 8 to 10 min. or evenly browned, turning occasionally. Use slotted spoon to remove meatballs from skillet. Repeat with remaining meatballs. Discard any oil remaining in skillet.
- Return all meatballs to skillet. Add pasta sauce; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
- Meanwhile, bring water to boil in medium saucepan. Slowly add polenta, stirring constantly with whisk. Cover; cook on low heat 30 min. or until polenta thickens and pulls away from side of pan, stirring frequently. Remove pan from heat. Add butter and remaining cheese; stir until butter is melted and mixture is well blended.
- Serve meatballs and sauce with the polenta.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 135 mg, Sodium 590 mg, Carbohydrate 33 g, Fiber 4 g, Sugar 4 g, Protein 28 g
OLD-FASHIONED MEATBALLS IN RED SAUCE
Provided by Leslie Revsin
Categories Beef Cheese Egg Pasta Tomato Bake Kid-Friendly Sausage Gourmet Small Plates
Yield Makes twelve 2 1/2-inch meatballs
Number Of Ingredients 7
Steps:
- Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
- Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
More about "roasted lamb meatballs with red sauce and polenta recipes"
EASY LAMB MEATBALLS, POLENTA & RED PEPPER SAUCE - A …
From asimplepantry.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 584 per serving
- Preheat oven to 400 degrees. In a mixing bowl, combine the ground lamb, panko, minced garlic, egg, salt, pepper, and chicken stock. Mix gently by hand and form the mixture into 18 evenly-sized meatballs about 1 1/2-inch in diameter and place on a nonstick or greased baking sheet. Lightly drizzle the meatballs with olive oil, rolling to coat on all sides, and arrange them in even rows. Roast the meatballs for 10-15 minutes, until cooked through.
- While the meatballs cook, heat 1 tablespoon of olive oil in a medium-sized saucepot over medium heat. Add the red onion, season with salt and pepper, and cook for 8 to 10 minutes to soften. Add the balsamic vinegar to the onions and cook for 1 minute, or until somewhat reduced. Stir in the chicken stock, then add the red pepper paste and tomatoes. Bring the sauce to a bubble and adjust the seasoning as needed. Reduce the heat a medium-low and simmer for 10 minutes.
- In a saucepot with a lid, combine the milk and chicken stock and bring to a boil. Whisk in the polenta and reduce the heat to low. Cook the polenta for 2 to 3 minutes, whisking frequently until it develops a dense but spoonable consistency. As the polenta begins to thicken, stir in the butter, rosemary, and honey, and season with salt and pepper. If it gets too thick, add a little water or more milk to the polenta. Remove from heat.
- To serve family-style, spoon polenta into a large serving platter with sides, then gently add the meatballs. Spoon roasted red pepper sauce over the meatballs and enjoy!
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA
From rachaelraymag.com
Total Time 10 mins
- Form the mixture into 8 meatballs. Brush with EVOO and set 2 inches apart on a rimmed nonstick baking sheet.
- Roast for 15 minutes. Meanwhile, in a medium saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat.
MEATBALLS BAKED IN TOMATO SAUCE ON POLENTA - SIMPLY …
From simply-delicious-food.com
LAMB MEATBALLS WITH KALAMATA OLIVES - NIMAN RANCH …
From nimanranch.com
LAMB MEATBALLS IN ROASTED ROOT SAUCE - AUTOIMMUNE …
From autoimmunewellness.com
ROASTED LAMB IN RED SAUCE - HEART HEALTHY GREEK
From hearthealthygreek.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA
From recipebridge.com
BAKED LEBANESE LAMB MEATBALLS - JO COOKS
From jocooks.com
THEO RANDALL’S ROAST LAMB WITH CREAMY OLIVE SAUCE
From greatbritishfoodawards.com
BACON, TOMATO & OLIVE – LAMB MEATBALLS WITH POLENTA - ANDERSON …
From oregonlamb.com
BAKED ITALIAN MEATBALLS WITH MARINARA SAUCE AND CHEESY POLENTA
From sprinklesandsprouts.com
RED SAUCE AND MEATBALLS - SILVIA BALDINI
From silviabaldini.com
BRAISED LAMB MEATBALLS WITH ROASTED RED PEPPER SAUCE AND FETA
From tastefoodblog.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA - MASTERCOOK
From mastercook.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA | RECIPE
From pinterest.com
LAMB MEATBALLS IN CLASSIC RED SAUCE - FOOD.LOVE.FAMILY
From foodlovefamily.com
LAMB MEATBALLS WITH RED PEPPER AND CHICKPEA SAUCE RECIPE
From foodandwine.com
ITALIAN MEATBALLS WITH RED SAUCE AND ROASTED VEGETABLES RECIPE
From foodal.com
DELICIOUS LAMB MEATBALLS WITH SUN-DRIED TOMATO POLENTA RECIPE ...
From mincerecipes.info
ROASTED LAMB MEATBALLS RECIPE - HOUSE & HOME
From houseandhome.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA | RECIPE
LAMB MEATBALLS IN A RED PEPPER TOMATO SAUCE - ANGUS & OINK
From angusandoink.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA - RECIPES LIST
From recipes-list.com
RED SAUCE AND MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
LAMB MEATBALLS WITH MANCHEGO POLENTA & CHIMICHURRI - YES TO YOLKS
From yestoyolks.com
SLOW COOKED LAMB WITH CREAMY POLENTA - VEENA AZMANOV
From veenaazmanov.com
TURKEY MEATBALLS BAKED WITH POLENTA AND MOZZARELLA - KITCHEN SKIP
From kitchenskip.com
TOMATO AND OLIVE-BRAISED LAMB MEATBALLS WITH SOFT POLENTA
From restaurantbusinessonline.com
SLOW COOKER LAMB MEATBALLS IN RED SAUCE - REAL HEALTHY RECIPES
From realhealthyrecipes.com
MOROCCAN BRAISED LAMB MEATBALLS OVER CREAMY POLENTA
From rinewstoday.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA
From rodgerscook.blogspot.com
GROUND RECIPE: BAKED LAMB MEATBALLS BY SPIDERWOMAN77 – …
From redcipes.com
EASY ITALIAN LAMB MEATBALLS (OVEN) - SALTED MINT
From saltedmint.com
BAKED TURKEY MEATBALLS ON POLENTA - RELUCTANT ENTERTAINER
From reluctantentertainer.com
ROASTED ITALIAN MEATBALLS WITH CREAMY PARMESAN POLENTA
From walestable.com
MEATBALLS BAKED IN TOMATO SAUCE ON POLENTA
From completerecipes.com
ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA | RECIPE
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love