Best Moms Ground Lamb Carrot Balls Recipes
MOM'S GROUND LAMB/ CARROT BALLS
I loved it when mom made these lamb balls. It's a great way to use up left over roasted lamb too. Serve with new minted potatoes, fresh peas & a salad.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the lamb, carrots, egg,dill seed, paprika together.
- Form small balls (about 30).
- Heat oil on a frypan and brown the balls.
- Meanwhile make the sauce:Heat the oil on a pan add the 3 tbsp flour to make a roux.
- Slowly while stirring add the water.
- Then the parsley& sour cream.
- when thickened and ready add the browned lamb balls and simmer for 10-15 minutes.
- Just before serving add the wine& serve.
Nutrition Facts : Calories 659.1, Fat 53, SaturatedFat 20.4, Cholesterol 159.3, Sodium 156.7, Carbohydrate 16.5, Fiber 1.4, Sugar 3.9, Protein 23.4
CARROT MARSHMALLOW BALLS
If you have a bit of time, then these are well-worth the time to make, kids just love these. Although this recipe makes nine balls, my advice to you is you better double or even triple the recipe, cause these are so good, you are going to need to! Prep time includes boiling the carrots
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 9 balls
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees.
- Grease a 13" x 9" pan.
- Have 9 large marshmallows ready.
- In a bowl, combine 1 cup soft breadcrumbs, sugar and cinnamon.
- Cook carrots in water until soft; drain well, and mash.
- Add the butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and 1 cup bread crumbs or cornflake crumbs to warmed mashed carrots; mix thoroughly.
- Scoop a heaping tablespoon of the carrot mixture, and press a marshmallow into the center; cover with the carrot mixture to form a ball.
- Roll each ball in crumb mixture, and space balls in a greased baking pan; with a toothpick, make a small hole on the top of the ball for the marshmallow and the air to escape.
- Bake for 20-25 minutes.
- Cool 5 minutes before serving.
DEEP-FRIED CARROT BALLS
This comes from a cookbooklet called "Yum Cha and Asian Treats". They are easy to make, and they taste wonderful. Would be excellent served with a side of sweet and sour sauce.
Provided by crazycookinmama
Categories Asian
Time 40m
Yield 20 Balls
Number Of Ingredients 9
Steps:
- Cook the carrot in boiling salted water for 15 minutes until just tender. Drain and mash well. Place the ginger in a garlic crusher and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste.
- Shape the carrot mixture into small, walnut-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess.
- Heat 3-4 cm oil in a pan; add the carrot balls and cook in batches for 2-3 minutes or until golden.
Nutrition Facts : Calories 48.1, Fat 2, SaturatedFat 0.3, Cholesterol 10.6, Sodium 19.6, Carbohydrate 6.4, Fiber 1.1, Sugar 1.1, Protein 1.5
CARROT MEATBALLS
This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!
Provided by hazilsara_74
Categories Meatballs
Time 35m
Yield 20-30 meatballs
Number Of Ingredients 8
Steps:
- Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
- Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
- Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).
Nutrition Facts : Calories 52.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 25.8, Sodium 140.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.1
GRECIAN LAMB BALLS
Another original from Melissa Diane Smith's book, "Going Against the Grain". I make this just as she wrote it. They're delicious and freeze well.
Provided by GinnyP
Categories Lamb/Sheep
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, knead together the lamb, garlic, parsley, oregano or mint, and cinnamon until they are well mixed.
- Form into 1-inch meatballs and place in a baking dish.
- Bake for 20 to 30 minutes until done to your liking.
- Sprinkle with sea salt and lemon juice just before serving.
- Variation: For Dill Lamb Balls; Substitute 2 tsp dried dill for the oregano or mint and omit the cinnamon.
Nutrition Facts : Calories 434.9, Fat 35.5, SaturatedFat 15.4, Cholesterol 110.4, Sodium 91.4, Carbohydrate 2.2, Fiber 1.1, Sugar 0.1, Protein 25.3
CARROT CHEESE BALLS
Make and share this Carrot Cheese Balls recipe from Food.com.
Provided by seaglass
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except sunflower seeds together and chill 30 minutes.
- Shape into small balls using a tablespoon.
- Press one side of each ball into the sunflower seeds.
- Serve with crackers.
Nutrition Facts : Calories 205.4, Fat 17.1, SaturatedFat 7.9, Cholesterol 36, Sodium 201.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.1, Protein 7.4
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