Best 7 Lamb Meatballs And Vegetables In Lemon Sauce Recipes

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If you're looking for a mouthwatering and Mediterranean-inspired dish that combines tender lamb meatballs, a medley of colorful vegetables, and a vibrant lemon sauce, then look no further! This tantalizing recipe will tantalize your taste buds and make your next meal an extraordinary culinary experience. Get ready to embark on a journey of flavors as we guide you through the steps to create this deliciousness.

Here are our top 7 tried and tested recipes!

LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE



Lamb Meatballs with Roasted Red Pepper and Fennel Sauce image

Provided by Anne Burrell

Time 1h5m

Yield 12 meatballs; about 4 servings

Number Of Ingredients 16

1 tablespoon cumin seeds
6 tablespoons extra-virgin olive oil
1 yellow onion, diced
Kosher salt
1/2 teaspoon crushed red pepper
1 bulb fennel, cored and diced, and 1/4 cup chopped fennel fronds, plus more for garnish
1 red bell pepper, seeded and diced
6 cloves garlic, minced
One 15-ounce can crushed tomatoes
Zest and juice of 1 lemon
1 pound ground lamb
1/2 teaspoon fennel pollen
1 egg
1/4 cup plain breadcrumbs
1/4 cup freshly grated parmesan cheese
2 tablespoons crumbled goat cheese

Steps:

  • Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
  • Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
  • To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
  • Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
  • Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
  • Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.

LAMB MEATBALLS WITH FETA, LEMON AND MINT RECIPE - (4.1/5)



Lamb Meatballs with Feta, Lemon and Mint Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 27

Meatballs:
2 pounds ground lamb
1 large egg
1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
1/2 cup (120 ml) water
1/2 cup (55 grams) crumbled feta cheese
3/4 teaspoon table salt
Pinch of red pepper flakes
2 small garlic cloves, minced
3 tablespoons chopped parsley
2 tablespoons (35 grams) tomato paste
Zest of half a lemon
2 tablespoons olive oil
Sauce:
1 medium onion, finely chopped
1 garlic clove, minced
A couple glugs of red wine or white/dry vermouth (optional)
1 28-ounce (795 grams) can of crushed or pureed tomatoes
1 teaspoon dried oregano
Zest of half a lemon
3/4 to 1 teaspoon table salt
Pinches of red pepper flakes (to taste)
1/3 cup (about 45 grams) pitted, chopped kalamata olives
1 tablespoon thinly sliced mint leaves, plus more for garnish
2 tablespoons roughly chopped parsley, plus more for garnish
Juice of one lemon
1/4 cup (30 grams) crumbled feta, for garnish

Steps:

  • Make meatballs: In a large bowl, combine all meatball ingredients except oil. I like to do this with a fork. Using wet hands, form mixture into small (1 1/2 to 2-inch diameter) meatballs; I have taken to using a large (just shy of 3 tablespoon) cookie scoop for easy sizing. Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don't worry if they don't remain perfectly round; mine never do. Don't worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. Drain meatballs on a paper towel-lined plate. [If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce -- it will take about 10 minutes longer.] Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you're using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce. Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and a Greek salad.

MEATBALLS WITH VEGETABLE SAUCE



Meatballs with Vegetable Sauce image

"This is such an easy way to do meatballs without all the mess of frying and turning each one," writes Dorothy Stegall of Appleton, Wisconsin. Best of all, they can be made ahead and frozen, then added to the tangy, vegetable-rich sauce and served over noodles or rice.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 18

1 egg yolk, lightly beaten
1 tablespoon milk
3 tablespoons soft bread crumbs
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/2 pound ground beef
SAUCE:
1/4 cup sliced fresh mushrooms
1/4 cup chopped celery
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 teaspoon butter
1/2 cup tomato sauce
2 tablespoons brown sugar
2 tablespoons beef broth
4 teaspoons lemon juice
1/8 teaspoon garlic powder
Hot cooked noodles

Steps:

  • In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 425° for 10-12 minutes or until no longer pink. Drain on paper towels. , Meanwhile, in a saucepan, saute the mushrooms, celery, onion and green pepper in butter. Add the tomato sauce, brown sugar, broth, lemon juice and garlic powder. Bring to a boil. Reduce heat; add the meatballs. Cover and simmer for 15 minutes or until heated through. Serve over noodles.

Nutrition Facts : Calories 367 calories, Fat 19g fat (8g saturated fat), Cholesterol 188mg cholesterol, Sodium 749mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

LAMB MEATBALLS AND SAUCE



Lamb Meatballs and Sauce image

These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h50m

Yield 4

Number Of Ingredients 18

½ cup dry bread crumbs
½ cup milk
1 ¼ pounds ground lamb
1 egg, beaten
3 cloves fresh garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups tomato sauce
1 cup chicken stock
2 tablespoons chopped fresh mint
1 pinch red pepper flakes, or to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with aluminum foil; oil lightly.
  • Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
  • Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
  • Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
  • Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
  • Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g

GREEK LAMB MEATBALLS IN LEMON SAUCE



Greek Lamb Meatballs in Lemon Sauce image

Great lamb meatballs with an excellent lemon sauce.

Provided by Kerri

Categories     World Cuisine Recipes     European     Greek

Time 50m

Yield 4

Number Of Ingredients 19

⅓ cup milk
1 egg
⅓ cup dry bread crumbs
⅓ cup snipped fresh mint
⅓ cup snipped fresh parsley
¼ cup finely chopped onion
2 tablespoons chopped fresh dill
1 clove garlic, minced
¾ teaspoon salt
1 pinch ground black pepper to taste
1 pound ground lamb
2 tablespoons vegetable oil, or as needed
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 dash ground black pepper
1 cup milk
2 tablespoons lemon juice
1 teaspoon lemon zest

Steps:

  • Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
  • Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
  • Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
  • Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g

GREEK MEATBALLS WITH LEMON SAUCE



Greek Meatballs With Lemon Sauce image

Make and share this Greek Meatballs With Lemon Sauce recipe from Food.com.

Provided by Julie Bs Hive

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 beaten egg
1/3 cup milk
1/3 cup fine dry breadcrumb
1/3 cup snipped parsley
1/4 cup finely chopped onion
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon dried mint, crushed
1 lb ground ham or 1 lb ground beef
1 tablespoon shortening
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 dash white pepper
1 cup milk
2 chopped hard-cooked eggs
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice

Steps:

  • Combine egg and milk in a large bowl. Stir in bread crums, parsley, onion, garlic, salt, mint, and a dash of pepper. Add ground meat and mix well then shape into 1-inch meatballs. Brown meatballs in the shorteneing. Cover meatballs and cook over low heat for 15-20 minutes. Drain off fat. Transfer meatballs to serving dish.
  • While meatballs are cooking make the lemon sauce. by melting the butter in a small saucepan. Blend in the flour , salt, and pepper. Add the milk and cook, stirring, until thick and bubbly. Cook 1-2 minutes longer. Stir in the chooped eggs, lemon peel, and lemon juice.
  • Goes very well with a nice white rice.

LAMB MEATBALLS AND VEGETABLES IN LEMON SAUCE



Lamb Meatballs and Vegetables in Lemon Sauce image

These meatballs are delish; serve with rice and a nice n' fresh salad of tomatoes and cucmber with an olive oil/lemon dressing. From Canadian Living Magazine 2002

Provided by Deantini

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

2 carrots
2 celery ribs
2 potatoes
1 leeks or 1 onion, chopped
2 1/2 cups water
3/4 teaspoon salt
1 egg
1 cup breadcrumbs
1 onion, grated
4 garlic cloves, minced
1/3 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground lamb
1/4 cup all-purpose flour, for rolling meatballs
1 tablespoon vegetable oil, for browning meatballs
2 eggs
3 tablespoons lemon juice
1/2 cup cooking liquid from vegetables or 1/2 cup chicken broth
parsley or dill sprigs, to garnish

Steps:

  • Cut carrots and celery into 1/2-inch thick slices. Peel and cut potatoes into 3/4-inch cubes.
  • Place in wide saucepan along with leek/onion, salt and water; bring to boil. Cover and reduce heat to medium; simmer for 10 minutes.
  • Meanwhile, in bowl, lightly beat egg; mix in bread crumbs, onion, garlic, parsley, dill, salt, pepper and cayenne. Add ground lamb and mix well. Form into 1-inch (2.5 cm) balls. Spread flour on plate; roll each ball in flour.
  • In nonstick skillet, heat oil over medium-high heat; brown meatballs.
  • Add meatballs to vegetables; simmer, covered, for 20 minutes. Remove with slotted spoon when cooked through.
  • Meanwhile - in bowl, whisk eggs with lemon juice; whisk in the cooking liquid. Pour back into saucepan; cook, stirring constantly and being careful not to boil, until thick enough to coat back of spoon, about 3 minutes.
  • To serve plate meatballs and vegetables, pour sauce over meatballs and serve with rice and perhaps a salad. Garnish with parsley or dill.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the dish will be. Look for fresh, seasonal vegetables and high-quality meat.
  • Don't overcook the meatballs: Lamb meatballs are best when they are cooked through but still juicy. Overcooking will make them tough and dry.
  • Use a good quality lemon: The lemon sauce is a key component of this dish, so it's important to use a good quality lemon. Meyer lemons are a great choice, as they are less acidic and have a sweeter flavor.
  • Serve immediately: This dish is best served immediately after it is cooked. The meatballs will be at their juiciest and the sauce will be at its most flavorful.

Conclusion:

Lamb meatballs and vegetables in lemon sauce is a delicious and healthy dish that is perfect for a weeknight meal. The meatballs are juicy and flavorful, the vegetables are tender-crisp, and the lemon sauce is tangy and refreshing. This dish is sure to please everyone at your table.

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