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
SPICY LAMB MEATBALLS
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
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
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
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.
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.
SPICY LAMB MEATBALLS AND LENTILS
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
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 PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE
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
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
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