Spicy Lamb Meatballs And Lentils Recipes

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SPICY LAMB MEATBALLS



Spicy Lamb Meatballs image

Succulent spicy lamb meatballs are mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Meatballs

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 29

1/2 cup/ 125ml breadcrumbs
1/4 cup/ 60ml milk
1 pound/ 450g lean ground lamb
1/2 cup/ 125ml grated pecorino cheese
1 tablespoon/ 15ml Dijon mustard
1 tablespoon/ 15ml paprika
1 teaspoon/ 5ml sambal oelek
2 garlic cloves, minced
1 shallot, diced
salt & freshly ground black pepper
3 tablespoons/ 45ml olive oil
1 onion, minced
2 garlic cloves, minced
1 carrot, finely diced
1 celery rib, finely diced
1/2 fresh red chili pepper, minced
2 cups/ 500ml canned tomatoes
4 large fresh tomatoes, diced
2 sprigs fresh oregano
salt & freshly ground black pepper
1/4 cup/ 60ml soft fresh goat cheese
1 handful fresh parsley, chopped
naan bread, recipe follows, warmed and buttered, for serving
1 teaspoon/ 5ml active dry yeast
2 tablespoons/ 30ml sugar
1 teaspoon/ 5ml salt
2 1/2 cups/ 625ml all-purpose flour, plus more for the work surface
canola oil, for the bowl and skillet
1/2 cup/ 125ml butter, clarified or melted

Steps:

  • For the meatballs:.
  • Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
  • Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
  • For the sauce:.
  • In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
  • Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
  • Naan Bread:.
  • In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
  • Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
  • Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
  • Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.

SPICY LAMB MEATBALLS AND LENTILS



Spicy Lamb Meatballs and Lentils image

If you have never experienced a "flavor bomb" exploding in your mouth try this. Comes from Middle East. An all time favorite in my home - guests who have had it once ask if it's on the menu when they are invited again. Says it all I think.

Provided by Micmac

Categories     Lamb/Sheep

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 29

750 g lean ground lamb
200 g bacon, rashers de-rinded and diced
2 tablespoons water
4 cloves garlic, crushed
3 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 pinch oregano
1 pinch thyme
1 pinch clove
1 pinch cardamom
fresh ground black pepper
salt
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
3 cloves garlic, peeled,left whole
1 1/2 cups lentils
2 cups canned diced tomatoes
6 cups chicken stock
5 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil, extra
3 tablespoons mint, finely chopped for garnish

Steps:

  • In a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
  • Mix well.
  • (This can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
  • Divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
  • Place on tray and refrigerate until ready to use.
  • To prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
  • Add the lentils and stir to coat with the oil, about 2-3 minutes.
  • Add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
  • Bring to the boil and turn down to a simmer.
  • Cover and cook until the lentils are tender.
  • Discard the bouquet garni.
  • Heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
  • Remove and add to the lentils.
  • Continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
  • Add the remaining cup of tomatoes and cook a further 10 minutes.
  • Taste and adjust seasoning.
  • Serve in large soup plates and garnish with the mint.

Nutrition Facts : Calories 1145.3, Fat 85.1, SaturatedFat 29.8, Cholesterol 181.7, Sodium 1066.7, Carbohydrate 39.4, Fiber 9.3, Sugar 11.5, Protein 54.8

SPICY LAMB MEATBALLS



Spicy Lamb Meatballs image

Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley.

Provided by Chuck Hughes

Categories     main-dish

Time 3h25m

Yield s: 4 servings

Number Of Ingredients 29

1/2 cup/125ml breadcrumbs
1/4 cup/60ml milk
1 pound/450g lean ground lamb
1/2 cup/125ml grated Pecorino cheese
1 tablespoon/15ml Dijon mustard
1 tablespoon/15ml paprika
1 teaspoon/5ml sambal oelek
2 cloves garlic, minced
1 shallot, diced
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
1 onion, minced
2 cloves garlic, minced
1 carrot, finely diced
1 celery rib, finely diced
1/2 fresh red chile pepper, minced
2 cups/500ml canned tomatoes
4 large fresh tomatoes, diced
2 sprigs fresh oregano
Salt and freshly ground black pepper
1/4 cup/60ml soft goat cheese
A handful fresh parsley, chopped
Naan Bread, recipe follows, warmed and buttered, for serving
1 teaspoon/5ml active dry yeast
2 tablespoons/30ml sugar
1 teaspoon/5ml salt
2 1/2 cups/625ml all-purpose flour, plus more for the work surface
Canola oil, for the bowl and skillet
1/2 cup/125ml butter, clarified or melted

Steps:

  • For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
  • Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
  • For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
  • Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
  • In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
  • Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
  • Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
  • Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.

SPICY LAMB AND LENTILS



Spicy Lamb and Lentils image

Categories     Soup/Stew     Herb     Lamb     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 pound lean lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon (generous) ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth
Tomato and Red Onion Chutney

Steps:

  • Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
  • Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
  • Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.

POSTRIO'S GOLDEN LENTIL SOUP WITH LAMB MEATBALLS



Postrio's Golden Lentil Soup with Lamb Meatballs image

The relatively short cooking time of these lentils makes this soup simple to prepare. Golden lentils have a bright orange color and can be found in many health food stores. Your family and friends will be delighted with the result and may be a little surprised to find that they are eating lentil soup.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 41

3 tablespoons olive oil
1 1/2 cups chopped red onion
1/2 cup diced carrot
5 cloves garlic, chopped
1 tablespoon turmeric
2 teaspoons ground cumin
1/2 celery stalk
1 branch fresh parsley
1 branch fresh thyme
1 pound golden lentils (or regular lentils, if not available)
10 cups chicken stock, heated, recipe follows, or store-bought chicken broth
Salt and freshly ground pepper
Pinch chili pepper flakes
1/2 cup fresh bread crumbs
1/4 cup milk
1 pound ground lamb
1 cup blanched almonds, toasted and ground
1/3 cup chopped onion
1/3 cup raisins, coarsely chopped
1 egg, lightly beaten
3 cloves garlic, minced
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon chili pepper flakes
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for drizzling
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1/2 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon honey
Pinch salt
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
3 1/2 quarts cold water
1 medium carrot, peeled and sliced
1 medium onion, quartered
1 small celery stalk, sliced
1 small leek, sliced
3 sprigs parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns

Steps:

  • Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
  • Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
  • In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
  • Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
  • Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
  • Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
  • Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  • Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
  • Yield: about 2 quarts

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE



Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce image

I love lamb, and once in a while I enjoy it in small, spherical portions.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h55m

Yield 4

Number Of Ingredients 20

1 eggplant, cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes, or to taste
1 ½ cups chicken broth
1 cup marinara sauce
¼ cup plain dry bread crumbs
1 large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, finely minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 pound ground lamb
cayenne pepper to taste
1 tablespoon chopped fresh mint

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with parchment paper or silicone baking mats.
  • Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
  • Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
  • Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  • Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
  • Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
  • Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
  • Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
  • Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
  • Garnish with chopped fresh mint.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS



Spiced Lamb Meatballs With Yogurt and Herbs image

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

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.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

LENTIL "MEATBALLS" RECIPE BY TASTY



Lentil

Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper

Provided by Kahnita Wilkerson

Categories     Dinner

Time 30m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus 1 tsp, divided
3 cloves garlic, minced
1 shallot, minced
1 ½ cups green lentil, cooked
1 egg
1 tablespoon tomato paste
¼ cup fresh italian parsley, chopped
⅓ cup grated parmesan cheese
1 tablespoon whole wheat breadcrumbs
1 ½ tablespoons italian seasoning
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
  • To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
  • Transfer the mixture to a medium-sized bowl.
  • Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
  • Arrange on a parchment paper-lined baking sheet.
  • Bake for 10-15 minutes.
  • Remove meatballs from oven and allow to cool for 5-10 minutes.
  • Serve with spaghetti.
  • Enjoy!

Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

SPICY LAMB AND LENTILS WITH HERBS



Spicy Lamb and Lentils with Herbs image

Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.

Provided by Alison Roman

Categories     Kid-Friendly     Quick & Easy     Yogurt     Dinner     Lunch     Ground Lamb     Lentil     Healthy     Low Cholesterol     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly     Small Plates

Yield 4 Servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 pound ground lamb
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds
1 1/2 cups cooked brown or French green lentils (from 1 cup dried)
1/2 English hothouse cucumber, chopped
1/2 cup chopped fresh cilantro, plus leaves for serving
1/4 cup chopped fresh parsley, plus leaves for serving
3/4 cup plain whole-milk Greek yogurt
Flatbread and lemon wedges (for serving)

Steps:

  • Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
  • Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
  • Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5-8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
  • Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.

ONE-PAN SPICY MEATBALLS WITH LENTILS AND FENNEL



One-Pan Spicy Meatballs With Lentils and Fennel image

In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside - and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.

Provided by Ali Slagle

Categories     easy, weeknight, meatballs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
2 teaspoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1 1/2 pounds bulk hot Italian sausage (or fresh hot Italian sausages, casings removed)
1 egg
4 cups chicken stock
2 cups brown lentils
4 garlic cloves, thinly sliced
1 fresh rosemary sprig
1 tablespoon sherry vinegar, white wine vinegar or apple cider vinegar
1/2 cup fresh parsley leaves, plus more for serving

Steps:

  • Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
  • Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
  • Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
  • Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.

SPICY LAMB MEATBALLS



Spicy Lamb Meatballs image

Spicy and succulent lamb meatballs with mushrooms, in a rich tangy tomato sauce - best with Basmati rice or spaghetti

Provided by spatman365

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all the meatball ingredients really well until mixture binds together. Make them into about 12 medium sized balls and bake for 30 minutes. Keep aside.
  • Fry cumin seeds in the oil for a minute then add garlic, onions and ginger, fry further 5 minutes. Combine with rest of the sauce ingredients. Add water and let it simmer for 3 minutes. Add the meatballs and leave for another 15 minutes. Salt and pepper to taste
  • Serve with rice or spaghetti
  • For more - please go to http://www.spatman365.blogspot.co.uk/

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2014-11-11 Cook the meatballs: Preheat the oven to 375 degrees F. Bake for 20-25 minutes, flipping once halfway through, until nicely browned. Transfer to the dutch oven, nestling the meatballs into the tomato sauce, and simmer until completely cooked …
From forkknifeswoon.com


LENTIL MEATBALLS (QUICK AND EASY) - SLENDER KITCHEN
2022-02-25 Cook until nicely brown all around the meatball. Prepare a plate with kitchen paper to absorb the excess oil when setting aside. 4. Assemble your bowl with lettuce or arugula, cucumber, tomato, red cabbage, bell pepper, onion, and lentil balls. Serve warm or cold.
From slenderkitchen.com


MOROCCAN LAMB MEATBALLS IN SPICY TOMATO SAUCE - SAVOR THE BEST
2014-01-27 Heat the olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds until fragrant. Add the tomato sauce, wine, and chicken stock. Bring the sauce to a boil over medium-high heat and stir in the ginger, spice mix, brown sugar, cinnamon, and cumin. Reduce the heat to low and simmer for 15 minutes.
From savorthebest.com


LAMB MEATBALLS WITH INDIAN CURRY SAUCE - FEASTING AT HOME
2018-11-08 Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat. Add the lamb meatballs to the sauce, coating well.
From feastingathome.com


SPICY LAMB MEATBALLS WITH GREEN GODDESS DIP | FOOD & WINE
Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with canola oil. Whisk together 1/4 cup water and harissa in a medium bowl. Stir in breadcrumbs; let stand 5 minutes. Add lamb, cilantro ...
From foodandwine.com


SPICY LAMB MEATBALLS IN TOMATO SAUCE RECIPE | EATINGWELL
Directions. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Combine lamb, turkey, breadcrumbs, egg white, 1/2 cup onion, half the garlic, 2 tablespoons mint, coriander, cumin and 1/4 teaspoon salt in a large bowl. Gently mix to combine. Shape into 48 little meatballs, about 1 tablespoon each.
From eatingwell.com


PERSIAN JEWELLED RICE AND SPICY LAMB MEATBALLS
Start by preparing the meatballs. Pre-heat your grill to medium high, then mix together all the meatball ingredients thoroughly with your hands and shape into 30 balls. Place the meatballs on a grill tray and cook for 4 minutes on each side (8 minutes in total). Remove from the grill and set aside until needed.
From easypeasyfoodie.com


LAMB MEATBALLS WITH GARLIC AND CUMIN - HEALTHY RECIPES …
2021-11-13 Add the meatballs in a single layer and cook, turning frequently, until golden brown, 5 minutes. If oil becomes too hot, lower the heat to medium. Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until cooked through (internal temperature should be 160° F), 2-3 more minutes.
From healthyrecipesblogs.com


SPICY LAMB AND LENTILS WITH HERBS RECIPE | BON APPéTIT
2015-02-17 Step 1. Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about ¼” thick. Cook, pressing occasionally to help meat make contact ...
From bonappetit.com


MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
2017-07-31 Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs. OVEN OPTION instead of stove: Preheat at 200C/390F. Spray with oil then bake for 20 minutes until browned.
From recipetineats.com


MOROCCAN LENTILS WITH TURKEY MEATBALLS - TASTE AND SEE
Instructions. Preheat oven to 350F. Combine the turkey, egg, bread crumbs, fresh parsley, minced garlic, and meatball spices in a large bowl. Mix together without overworking. Form fifteen 2-inch meatballs and place them on a parchment-lined baking sheet. Bake in a preheated 350 degree oven for 10 minutes.
From tasteandsee.com


DAAL GOSHT (LAMB WITH LENTILS) RECIPE - THE SPRUCE EATS
2021-09-24 Stir often to prevent the masala from sticking to the vessel and burning. Add the tomatoes and fry for two to three minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add the lentils to the pot. Stir well and add three cups of water.
From thespruceeats.com


SPICY LAMB MEATBALLS WITH LEMON-HERB YOGURT SAUCE - CARNALDISH
2019-08-30 Place the shaped meatballs on a foil-lined baking sheet and place them in the fridge or freezer so that the butter hardens up, about 15-20 minutes. Meanwhile, preheat your broiler and set the oven rack about 6 to 8 inches below the broiler. Once your broiler is super hot, place the meatballs in the oven.
From carnaldish.com


SPICY LAMB MEATBALLS : RECIPES - COOKING CHANNEL
In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs. Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
From cookingchanneltv.com


MOROCCAN LAMB MEATBALLS IN SPICY TOMATO SAUCE - WAITROSE
Remove the meatballs leaving the hot oil behind and leave to one side. To make the sauce Add the sliced onion to the pan with cook on a low heat until it is very soft and just starting to brown. Add the tomatoes, garlic, ground cumin, hot paprika, crushed garlic cloves, salt and pepper. Mix and leave to simmer for about 15 minutes.
From waitrose.com


THE HAIRY BIKERS' LAMB AND LENTIL MEATBALLS | THIS MORNING - ITV
2018-05-17 Preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a frying pan, add the onion and cook it until soft, then add the garlic. Continue to cook for another minute or so, then add the onion ...
From itv.com


SPICY MEATBALLS, SUPER FLAVORFUL! - HEALTHY RECIPES BLOG
2022-02-16 Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs. Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer for 30 minutes. Sprinkle the dish with cilantro and serve.
From healthyrecipesblogs.com


LAMB MEATBALLS WITH FETA AND LEMON - SMITTEN KITCHEN
2014-04-29 Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce. Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and a Greek salad.
From smittenkitchen.com


AIR FRYER LAMB MEATBALLS (QUICK AND EASY) - ENJOY CLEAN EATING
2022-02-25 SEPT 1. In a large bowl, combine the lamb, cumin, onion, parsley, and cinnamon. Mix thoroughly until all the ingredients are evenly incorporated. STEP 2. Form mixture into approximate 1 inch balls. STEP 3. Place the meatballs in the air fryer basket and cook at 350F for 12-15 minutes. Shake the meatballs halfway through.
From enjoycleaneating.com


EASY LENTIL MEATBALLS (VEGAN + GF) | MINIMALIST BAKER RECIPES
2016-02-25 As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta …
From minimalistbaker.com


WHAT TO MAKE WITH GROUND LAMB MEAT - THERESCIPES.INFO
Ground Lamb Recipes | Allrecipes trend www.allrecipes.com. Discover recipes for ground lamb like gyros, samosas, lamb burgers, kofta, shepherd's pie, and more. Staff Picks Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce 109 I love lamb, and once in a while I enjoy it in small, spherical portions.Mellas Family Lamb Stuffed Zucchini (Koosa) 13
From therecipes.info


LAMB MEATBALLS WITH A SPICY TOMATO SAUCE | SLIMMING WORLD …
2010-07-13 Add the onion, garlic, some ginger, and the carrot to the frying pan and cook for 2-3 mins until softened. Add the passata, tomato paste, stock, all the spices, and sweetener and bring to the boil, reduce heat and simmer for 20 minutes. Add the back in the meatballs and continue to simmer for an additional 20 minutes.
From slimmingeats.com


LAMB MEATBALLS WITH RAISIN PESTO RECIPE | BON APPéTIT
2017-12-19 Step 1. Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in …
From bonappetit.com


SPICY LAMB MEATBALLS RECIPE - FOOD NEWS
Instructions. Preheat oven to 425 degrees F and line baking sheet with parchment paper. In large bowl, add ground lamb, onions, lemon zest, parsley, garlic, cumin, rosemary, salt, pepper and feta. Broil the meatballs until browned and internal temperature is 160°F, about 8-10 minutes.
From foodnewsnews.com


SPICY LAMB MEATBALLS - THE ALMOND EATER
2020-09-05 Instructions. Preheat oven to 425°. Combine all of the meatball ingredients in a large bowl and use a wooden spoon or your hands to mix everything together, being careful not to over-mix. Next, roll the lamb mixture into balls and place them directly onto a greased baking sheet.
From thealmondeater.com


HOME - ELLIE KRIEGER
Moved Permanently. The document has moved here.
From elliekrieger.com


SPICY LAMB MEATBALLS IN SHERRY SAUCE | SPANISH RECIPES
2021-12-29 To make the meatballs: Grind the spices, crush and add the garlic, then tip into a large bowl. Mix in plenty of seasoning and the crumbs, parsley, mince and ham. Shape into 30 balls (about 20g each). Heat the oil in a large frying pan. Add the meatballs and cook for 4-5 mins, until browned.
From goodto.com


SLOW-COOKED LAMB WITH LENTILS, GARLIC, & ROSEMARY
Put the lentils, onion, carrot, and garlic in the bottom of a large oven-proof pot and set the browned lamb on top. Tuck the herbs in around the lamb, pour the wine and stock overtop, and sprinkle everything with salt and pepper. Cover and bake for 3-31/2 hours, until the lamb is very tender. Transfer to a carving board, cover loosely with foil ...
From lentils.org


SPICY HARISSA LAMB MEATBALLS WITH FETA - A BEAUTIFUL PLATE
2014-07-11 Prepare the Lamb Meatballs: Preheat the oven to 375°F (190°C) with a rack in the center position. In a small saucepan, combine the milk and bread and place over low heat. Once the bread has fully absorbed the milk, remove it from the heat and transfer to a small bowl. Mash mixture with a fork until smooth. Set aside.
From abeautifulplate.com


SPICED BEEF AND LENTIL MEATBALLS – LENTILS.ORG
Combine all of the ingredients (except oil) in a large bowl and gently mix until combined. Form into golf ball sized meatballs, about 1 ½ inches in diameter. Arrange on a tray. Should make about 12-14 meatballs. Set a large skillet over medium-high heat and add the oil. Let it warm for 30 seconds. Add half of the meatballs and brown on all sides.
From lentils.org


MAKE-AHEAD, FREEZE-AHEAD RECIPE: SPICED LAMB MEATBALLS
2020-01-29 Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, cilantro, almonds, eggs, and flour. Heat the oven to 450°F. Pinch off walnut-sized pieces of the meat mixture and roll into evenly-shaped meatballs. Roast the meatballs for 20 minutes or until just barely ...
From thekitchn.com


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