Best Lamb And Feta Meatballs With Tomato Sauce Recipes

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PRESSURE COOKER LAMB MEATBALLS



Pressure Cooker Lamb Meatballs image

This recipe for lamb meatballs with a Greek-inspired tomato sauce, adapted from the cookbook author and pressure-cooking maven Lorna Sass, comes together in well under an hour.

Provided by Mark Bittman

Categories     easy, quick, weekday, meatballs, main course

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 1/2 pounds ground lamb
1 large egg
1/2 cup crumbled feta cheese
1/3 cup bread crumbs
3 tablespoons chopped parsley
2 tablespoons tomato paste
2 tablespoons milk or water
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 to 2 tablespoons olive oil
1 cup coarsely chopped onions
1 medium green pepper, seeded andcoarsely chopped
1/2 cup dry red wine or dry vermouth
1/2 cup water
1 can (28 ounces) crushed tomatoes in purée (or substitute a 28-ouncecan of plum tomatoes, including liquid, combined with a 6-ounce can oftomato paste)
1/2 to 1 teaspoon garlic powder
1/3 cup pitted, chopped kalamata olives
1/4 cup crumbled feta cheese, plus more for garnish
1/4 cup chopped parsley
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1/8 to 1/4 teaspoon ground cinnamon
1 to 2 teaspoons sugar (optional)
Salt and freshly ground pepper

Steps:

  • In a large bowl, blend the first 9 ingredients for the meatballs. Moisten your palms with water, and shape the mixture into meatballs about 1 inch in diameter.
  • In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil. Add the onions and green pepper, and cook over medium high heat, stirring frequently, until the onions begin to soften, about 1 minute.
  • Stir in the wine, scraping up any browned bits sticking to the bottom of the cooker. Boil until the wine is reduced by half, about 1 minute. Stir in the water, and add the meatballs in one or two layers. Pour the tomatoes over the meatballs. (Do not stir.) Sprinkle on the garlic powder.
  • Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 5 minutes.
  • Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.
  • Split a meatball in half to check for doneness. If necessary, cover the cooker, and simmer until done.
  • Gently stir in the olives, feta, parsley, crushed red pepper, oregano, cinnamon and a tablespoon of olive oil, if needed, to give the sauce a rich finish. Simmer a few minutes. Season to taste with sugar, salt and pepper (go easy on the salt, as the olives and feta have plenty). Serve in shallow bowls, garnished with feta.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 53 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1341 milligrams, Sugar 14 grams, TransFat 0 grams

GREEK LAMB & FETA MEATBALLS



Greek Lamb & Feta Meatballs image

A recipe from one of my husband's colleagues. She said she usually just uses 1 lb of meat, since that's the typical pkg size and has substituted dried oregano, basil, parsley, and mint for the fresh herbs. It was a big hit at the party. Number of meatballs depends on how big you make each one; would work as an appetizer or part of a main dish.

Provided by winkki

Categories     Lamb/Sheep

Time 20m

Yield 2 dozen (approx)

Number Of Ingredients 6

1 1/2 lbs ground lamb
4 ounces crumbled feta
3 tablespoons chopped fresh parsley
1 tablespoon chopped of fresh mint
1/2 cup breadcrumbs
2 -4 cloves garlic (depending on how much you like garlic!)

Steps:

  • Combine all ingredients.
  • Shape into balls.
  • Broil for 15 min at 400 degrees.
  • Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!

Nutrition Facts : Calories 1232.5, Fat 93.9, SaturatedFat 44, Cholesterol 301.8, Sodium 1073.7, Carbohydrate 23.5, Fiber 1.7, Sugar 4.2, Protein 68.9

LAMB MEATBALLS WITH SPICED TOMATO SAUCE



Lamb Meatballs With Spiced Tomato Sauce image

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

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

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.

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