Best 4 Lamb Meatballs With Roasted Red Pepper And Fennel Sauce Recipes

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

ROASTED LEG OF LAMB WITH SPICES, ROASTED FENNEL, AND SWEET RED PEPPER MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the garlic, parsley, olive oil, salt and pepper to make a paste. Spread that over the inside of the leg of lamb. Tie the leg crosswise with several lengths of butchers twine. Coat the outside of the leg of lamb with the Turkish Spice Mix and set it on a rack in a roasting pan.
• Put the fennel in a small, deep baking dish (or souffle dish) and sprinkle with salt and pepper. Add the lemon juice and enough oil to entirely cover the fennel (2 1/2 to 3 cups, maybe more depending on the size of the dish). Cover with aluminum foil. Put the lamb and the fennel in the oven and cook until the fennel is very soft and the lamb is medium (140 degrees F), about 1 hour for the fennel, and about 1 1/2 hours for the lamb. Let the lamb rest 10 minutes before slicing.
• While the lamb is roasting, make the mayonnaise: Grind the walnuts to a coarse powder in a food processor. Add all of the remaining ingredients and puree; set aside.
• Slice the lamb against the grain and serve it with the roasted fennel and sweet red pepper mayonnaise.
• Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.

MEATBALLS AND CHICKPEAS WITH RED PEPPER SAUCE

Steps:

• First make the red pepper sauce by pureeing the peppers in a food processor; whisk together with broth and yogurt.
• To make the meatballs, get a large bowl and combine the ground meat, egg, garlic, minced parsley, thyme, and smoked paprika; use your hands to gently mix.
• Form into 8 2-inch meatballs.
• Heat the oil in a large skillet until shimmering, over medium high heat; brown meatballs on all sides, about 8 minutes.
• Push the meatballs to one side, add red pepper sauce and chickpeas; bring to a boil, then reduce heat to low and simmer until sauce reduces slightly, about 10 minutes.
• Season with salt.
• Transfer meatballs and chickpeas to a serving platter; spoon sauce over top, garnish with parsley, and serve with additional yogurt.

ROASTED LAMB MEATBALLS WITH RED SAUCE AND POLENTA

Steps:

• Preheat the oven to 400°.
• In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
• Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
• Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
• Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
• In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
• Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
• Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.