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
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.
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 WITH RAISIN PESTO
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Quick and Healthy Quick & Easy Meatball Lamb Ground Lamb Raisin Mint Yogurt Parsley
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
- Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
- Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
- Spread yogurt over plates and divide pesto and meatballs on top.
- Do Ahead
- Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.
LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE
These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!
Provided by IHeartDogs
Categories Curries
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
- Roll the mixture into 1" meatballs.
- You should gat about 16 or so.
- In a large skillet, over medium-high heat, heat olive oil.
- Add meatballs and fry until browned on all sides.
- While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
- Remove meatballs from skillet, leaving drippings in the pan.
- Set aside.
- Reduce heat a little, and add the onion to the pan drippings and saute until softened.
- Add more oil if needed.
- Add the garlic and saute for 30 seconds.
- Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
- Cook for 1 minute, stirring constantly to combine.
- Add 1 cup of the chicken broth to the skillet.
- Stir well and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add half and half, and cook for 3 minutes, stirring well to blend.
- Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
- Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 623.3, Fat 44.5, SaturatedFat 18.1, Cholesterol 198.3, Sodium 1278.1, Carbohydrate 24.8, Fiber 1.9, Sugar 7.8, Protein 29.8
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 & CARROT MEATBALLS
Counts as 4 of your 5-a-day and contains over a third of your RDA of vitamin C and iron. For more carrot recipes visit www.britishcarrots.co.uk
Provided by mustardcomms
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Coarsely grate the carrots and reserve half for the sauce. Place the remainder in a bowl with the mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together. Divide into 28 pieces then roll each into a small ball. If time allows, chill for 20 mins.
- Heat a large non-stick frying pan, when hot, add a little of the oil and the meatballs. Cook over a high heat for about 8 mins, shaking the pan occasionally to turn the meatballs until they are golden brown all over.
- Stir in the chopped onion and remaining carrots then fry for a further 2 mins. Pour in the passata sauce, season well, then cover and simmer uncovered for 6-8 mins until the sauce has thickened slightly. Serve with freshly cooked pasta.
MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE
This recipe comes from Australian Womens Weekly Stir Fries and it is a favourite with my family also with the respite clients I cook for. Prep time takes in refrigeration time for 1 hour
Provided by Latchy
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
- Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
- Heat oil in wok.
- Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
- Add pepper and shallot; stir fry.
- Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
- Stir until mixture boils and thickens slightly.
- Serve sprinkled with peanuts.
SPICY LAMB MEATBALLS
Spicy and succulent lamb meatballs with mushrooms, in a rich tangy tomato sauce - best with Basmati rice or spaghetti
Provided by spatman365
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix all the meatball ingredients really well until mixture binds together. Make them into about 12 medium sized balls and bake for 30 minutes. Keep aside.
- Fry cumin seeds in the oil for a minute then add garlic, onions and ginger, fry further 5 minutes. Combine with rest of the sauce ingredients. Add water and let it simmer for 3 minutes. Add the meatballs and leave for another 15 minutes. Salt and pepper to taste
- Serve with rice or spaghetti
- For more - please go to http://www.spatman365.blogspot.co.uk/
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