POMEGRANATE-GLAZED LAMB MEATBALLS
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they're just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.
Provided by Melissa Clark
Categories easy, appetizer
Time 20m
Yield About 2 dozen meatballs, or about 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
- Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.
MOROCCAN LAMB COCKTAIL MEATBALLS
Make and share this Moroccan Lamb Cocktail Meatballs recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine boiling water, chicken granules, onion salt and pepper.
- Stir in couscous; cover and let stand 10 minutes.
- Stir in lamb and egg; mix well. Form into 3/4 to 1-inch meatballs; place in baking pans.
- Bake in 350ºF oven for 12 to 15 minutes or until done.
- Drain, keep warm.
- In small saucepan, combine gravy, apricots, preserves, broth, turmeric, ginger, cinnamon and raisins.
- Bring to a boil.
- Simmer 5 minutes.
- Pour over meatballs, toss to coat.
Nutrition Facts : Calories 186.3, Fat 10.1, SaturatedFat 4.3, Cholesterol 46.1, Sodium 222.9, Carbohydrate 15.9, Fiber 0.9, Sugar 8.1, Protein 8.7
MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
- Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
- Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
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MOROCCAN LAMB MEATBALLS RECIPE - MYGOURMETCONNECTION
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4.5/5 (26)Category LambCuisine MediterraneanTotal Time 45 mins
- Combine the lamb, egg, garlic, panko, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1-1/4-inches in diameter.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about 3 minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.
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- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
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- Preheat the oven to 450°F. Line a baking sheet with foil and place a wire rack on it. Spray the rack with non-stick spray to prevent meatballs from sticking.
- In a large bowl combine the eggs, garlic, lemon zest, spice mix, raisins and the mint. Using a fork or your hands, mix in the lamb and the bread crumbs until well combined. With a tablespoon form mixture into balls about 1 inches in diameter. There should be about 20 meatballs. Place the meatballs on the wire rack over the foil lined baking sheet and brush the top of the meatballs with oil. The wire rack will ensure even cooking of the meatballs. Transfer the meatballs to the middle of the oven. Bake for 15-20 minutes, remove and transfer to a serving bowl.
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