Greek Lamb Meatballs Recipes

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GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 8 sliders

Number Of Ingredients 21



Greek Lamb Meatball Sliders with Tzatziki image

Steps:

  • Preheat the broiler.
  • For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
  • Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
  • For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
  • To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.

1/4 cup panko breadcrumbs
1/4 cup milk
1 pound ground lamb
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon minced garlic
1 teaspoon dried oregano
1 tablespoon fresh mint, chopped
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Canola oil, for greasing pan
1/2 English cucumber, peeled
1 cup plain Greek yogurt
1 tablespoon lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
8 soft Hawaiian buns
2 Roma tomatoes, sliced 1/4-inch thick
8 bamboo skewers

GREEK LAMB MEATBALLS

Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand.

Provided by IngridH

Categories     Meatballs

Time 25m

Yield 20 meatballs, 4 serving(s)

Number Of Ingredients 5



Greek Lamb Meatballs image

Steps:

  • Combine lamb, Greek Seasoning, and dill.
  • Roll meat mixture into 20 meatballs.
  • Sprinkle balls with salt and pepper to taste.
  • Preheat oven to 350°F.
  • Heat a non-stick skillet over medium heat.
  • Add half of the meatballs, and cook, turning the balls to brown on all sides.
  • When meatballs are brown, transfer to a baking sheet coated with cooking spray.
  • When all meatballs are browned, place the sheet in the oven and cook for 10- 12 minutes, or until the balls are cooked through.
  • Place balls on a cooling rack covered with paper towels to drain excess grease.
  • At this point, I cool, freeze, and reheat later. I like to serve with tzatziki sauce and Greek salad, or use as a lunchbox filler. Feel free to sauce however you wish.

Nutrition Facts : Calories 322.3, Fat 26.6, SaturatedFat 11.6, Cholesterol 82.9, Sodium 68.6, Carbohydrate 0.4, Fiber 0.1, Protein 19

1 lb ground lamb
1 tablespoon Cavenders All Purpose Greek Seasoning (or whatever Greek seasoning you prefer)
1 tablespoon dried dill weed
kosher salt
fresh ground pepper

GREEK MEATBALLS

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 20 meatballs

Number Of Ingredients 16



Greek Meatballs image

Steps:

  • In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
  • Wring the excess milk out of the soaked bread cubes.
  • Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
  • In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
  • Place on platter and garnish with lemon wedges and torn mint leaves.

1 cup grated onion
1 garlic clove, minced
1 cup olive oil
1 cup day old bread, small diced and soaked in milk
1 pound ground beef or lamb
1 egg
1 tablespoon chopped fresh oregano leaves
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 lemon, zested
Salt and freshly ground black pepper
Flour, for dredging
12 lemon wedges, for garnish
Mint leaves, for garnish

GREEK LAMB MEATBALLS IN LEMON SAUCE

Great lamb meatballs with an excellent lemon sauce.

Provided by Kerri

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 4

Number Of Ingredients 19



Greek Lamb Meatballs in Lemon Sauce image

Steps:

  • Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
  • Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
  • Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
  • Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g

⅓ cup milk
1 egg
⅓ cup dry bread crumbs
⅓ cup snipped fresh mint
⅓ cup snipped fresh parsley
¼ cup finely chopped onion
2 tablespoons chopped fresh dill
1 clove garlic, minced
¾ teaspoon salt
1 pinch ground black pepper to taste
1 pound ground lamb
2 tablespoons vegetable oil, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 dash ground black pepper
1 cup milk
2 tablespoons lemon juice
1 teaspoon lemon zest

GREEK LAMB MEATBALLS

Prep these comforting Greek lamb meatballs with chargrilled veg and potatoes in just five minutes. A guaranteed family favourite, perfect for busy weeknights

Provided by Esther Clark

Categories     Main course

Time 40m

Number Of Ingredients 11



Greek lamb meatballs image

Steps:

  • Heat 1 tbsp of the oil in a large shallow flameproof casserole or frying pan over a medium heat. Add the meatballs and fry for 5 mins or until golden brown. Set aside on a plate.
  • Heat the remaining oil in the same pan and fry the potatoes over a medium heat for 5 mins, or until they're starting to turn golden brown.
  • Add the garlic to the pan and fry for 1 min. Stir through the chargrilled veg, tomatoes and sugar, as well as the olives. Season. Add the meatballs back to the pan, cover and cook over a medium-low heat for 30-35 mins, stirring occasionally. Remove the lid halfway through, the potatoes should be just cooked through with the liquid slightly reduced.
  • Remove the pan from the heat and serve at the table with the feta, mint and lemon zest scattered over.

Nutrition Facts : Calories 555 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium

2 tbsp olive oil
500g lamb meatballs
300g baby new potatoes, thickly sliced
2 large garlic cloves, crushed
185g chargrilled vegetables, drained if in oil
2 x 400g cans chopped tomatoes with herbs
2 tsp light brown soft sugar
100g black olives
40g feta, crumbled
½ small bunch mint, finely shredded
1 lemon, zested

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