When it comes to cooking aromatic lamb meatballs, inspiration can be found in various culinary traditions around the world. These tender and flavorful orbs of minced lamb, seasoned with a blend of fragrant herbs and spices, have captivated taste buds for centuries. Whether you prefer the traditional Middle Eastern kofta, the rich Indian kheema, or the hearty Italian polpette, there's an aromatic lamb meatball recipe to satisfy every palate. In this comprehensive guide, we will explore the secrets of crafting these delectable morsels, providing you with a selection of mouthwatering recipes that will tantalize your senses.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
- Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
- Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
- Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
AROMATIC LAMB MEATBALLS
Make and share this Aromatic Lamb Meatballs recipe from Food.com.
Provided by Karina A
Categories Lamb/Sheep
Time 55m
Yield 78 mini meatballs, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the lamb into a bowl and add the scallions.
- Sprinkle over the spices, salt, and semolina.
- Beat the egg and add to the bowl.
- Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour.
- Line a baking sheet with plastic wrap.
- Scoop out a scant teaspoon of the mixture.
- Roll in your hands to form the meatball and place on the lined baking sheet.
- Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
- When you are ready to cook them, heat about 1/2-inch of oil in a frying pan.
- Line another baking sheet with kitchen towel.
- When the oil is hot, fry the meatballs in batches without overcrowding the pan.
- Cook them for about a minute a side, or until golden brown all over.
Nutrition Facts : Calories 248.2, Fat 18.7, SaturatedFat 8, Cholesterol 90.4, Sodium 445.4, Carbohydrate 4.7, Fiber 0.5, Sugar 0.2, Protein 14.4
MEDITERRANEAN PASTA WITH LAMB MEATBALLS
Steps:
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
Tips:
- Choose the right lamb. Ground lamb shoulder is the best choice for meatballs because it has a good balance of fat and meat. You can also use ground lamb leg, but it will be a bit leaner.
- Use fresh herbs and spices. Fresh herbs and spices will give your meatballs the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- 不要过度混合肉丸。过度混合会使肉丸变硬。只需混合到所有成分混合均匀即可。
- Let the meatballs rest. After you have formed the meatballs, let them rest for at least 30 minutes before cooking them. This will help them hold their shape and cook evenly.
- Cook the meatballs thoroughly. Cook the meatballs until they are browned on all sides and have reached an internal temperature of 165 degrees Fahrenheit.
- Serve the meatballs hot. Lamb meatballs are best served hot off the grill or out of the oven. You can serve them with a variety of dipping sauces, such as tzatziki sauce, hummus, or tomato sauce.
Conclusion:
Lamb meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple tips, you can make the best lamb meatballs that your family and friends will love.
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