SPICED LAMB MEATBALLS WITH YOGURT AND HERBS
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
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
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
BOSNIAN VEGETARIAN MEATBALLS IN YOGURT SAUCE
Make and share this Bosnian Vegetarian Meatballs in Yogurt Sauce recipe from Food.com.
Provided by MsBindy
Categories Soy/Tofu
Time 1h15m
Yield 24 2 inch balls
Number Of Ingredients 22
Steps:
- Saute the onions and garlic in oil until they begin to turn golden, about 6 minutes.
- Add the carrots, salt and black pepper and continue to cook for 4 minutes, stirring occasionally. Ste aside to cool.
- Mix together eggs, bread crumbs, almonds, mustard, sesame oil, and soy sauce.
- Stir in herbs and spices into bread-crumb mixture.
- Crumble the tofu into the mixture and knead it with your hands until combined.
- Drain the sauteed vegetables and stir them into the mix.
- Form about 24 balls, place them on an oiled baking sheet and bake at 350F for 30 minutes until nicely browned.
- For yogurt sauce, just mix together the ingredients.
- Heat the sauce for about 15 minutes, stirring constantly until it thickens. Be patient, and do not overheat or eggs may curdle.
Nutrition Facts : Calories 170.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 55.5, Sodium 303.8, Carbohydrate 11.2, Fiber 2.3, Sugar 3, Protein 10
THE BEST VEGETARIAN MEATBALLS EVER!
Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.
Provided by bliss336
Categories High Protein
Time 30m
Yield 24 mini muffins, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees fahrenheit.
- Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
- Remove from heat and combine all ingredients in a big bowl.
- Form mixture into 24 small meatballs
- Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
- (I use cooking oil spray to grease the pans for less fat.).
SPICED MEATBALLS WITH YOGURT SAUCE
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner. Top it with red-pepper flakes and sumac (a lemony Middle Eastern spice) for an energetic lift.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large straight-sided skillet, heat 2 tablespoons oil over medium-high. Add onion, minced garlic, and 1 1/2 teaspoons salt; cook, stirring, until translucent, about 3 minutes. Add cumin and cinnamon and cook, stirring, about 1 minute more. Transfer mixture to the bowl of a food processor; process to a paste.
- In a bowl, combine breadcrumbs and 1/4 cup broth; let stand 5 minutes. Add beef, onion paste, whole egg, and cilantro; mix with your hands to combine. With lightly dampened hands, form mixture into 28 balls, about 2 tablespoons each.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Working in batches (do not crowd pan), cook meatballs until browned on all sides, about 7 minutes a batch. Transfer to a plate; pour off fat from skillet. Return meatballs to pan; add 3/4 cup broth and sliced garlic. Bring to a boil, then cover, reduce heat to low, and simmer just until meatballs are cooked through, about 6 minutes. Transfer meatballs to a plate with a slotted spoon.
- In a bowl, whisk together egg yolks and yogurt. In another bowl, whisk together cornstarch and remaining 1/4 cup broth; whisk into broth in skillet. Bring to a boil, whisking constantly, then strain through a sieve into yogurt mixture, stirring to combine. Return to skillet and cook over medium, stirring constantly, until just bubbling and thick enough to coat the back of a spoon, about 1 minute; season with salt. Add meatballs to sauce and heat through. Serve over rice, sprinkled with sumac, red-pepper flakes, and cilantro.
More about "bosnian vegetarian meatballs in yogurt sauce recipes"
ĆUFTE – BOSNIAN STYLE MEATBALLS | ALL THAT'S JAS
From all-thats-jas.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 457 per serving
- Mix ground beef, half of the onions, garlic, egg, breadcrumbs, nutmeg, parsley, water, salt and pepper in a large bowl by hand until just combined.
- Heat the oil in a large skillet over medium-high. Fry meatballs until just browned, about 3-4 minutes on each side. Don’t worry about the center getting cooked through as you will finish these in the sauce.
- Remove from the skillet and keep warm. Add 1 tablespoon flour to the skillet and brown until golden but not brown. Add remaining chopped onions and sauté until softened. Add tomato sauce, oregano and basil and bring to a low simmer.
BOSNIAN MEATBALLS IN SAUCE (ĆUFTE) - BALKAN LUNCH BOX
From balkanlunchbox.com
SAUCY VEGETARIAN MEATBALLS RECIPE | EATINGWELL
From eatingwell.com
GRILLED MOROCCAN MEATBALLS WITH YOGURT SAUCE - ONCE …
From onceuponachef.com
VEGETARIAN SWEDISH MEATBALLS RECIPE - PINCH OF YUM
From pinchofyum.com
LAMB MEATBALLS (WITH YOGURT-TAHINI SAUCE) | KITCHN
From thekitchn.com
BOSNIAN VEGETARIAN MEATBALLS IN YOGURT SAUCE - LUNCHLEE
From lunchlee.com
BOSNISCHE VEGETARISCH REZEPTE | CHEFKOCH
From chefkoch.de
MEATBALLS IN A CREAMY YOGURT SAUCE RECIPE - THE TIMES …
From recipes.timesofindia.com
BOSNIAN "MEATBALLS" IN YOGURT SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
APPETIZER RECIPE: MEDITERRANEAN TURKEY MEATBALLS WITH HERBED …
From thekitchn.com
BEST BOSNIAN VEG FOOD - SABRINA BARBANTE
From sabrinabarbante.com
BEST BOSNIAN FOODS: RECIPES + RECOMMENDATIONS FOR VEGETARIANS
From alittleadrift.com
10 BEST BOSNIAN RECIPES | YUMMLY
From yummly.com
SALMON WITH YOGURT SAUCE BASE RECIPE - MAKE IT YOUR WAY! - TO …
From totaste.com
30 CLASSIC BOSNIAN FOOD & EASY RECIPES TO FOLLOW (UPDATED 2022)
From ourbigescape.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beans #eggs-dairy #european #vegetarian #dietary #low-carb #soy-tofu #low-in-something #4-hours-or-less
You'll also love