Best 7 Spiced Lamb Meatballs With Walnut Romesco Recipes

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Embark on a culinary journey to savor the delectable spiced lamb meatballs nestled in a vibrant walnut romesco sauce. This exquisite dish tantalizes the taste buds with its harmonious blend of spices, tender lamb, and the nutty richness of walnuts. The meatballs, infused with an aromatic blend of cumin, coriander, and paprika, are lovingly crafted and browned to perfection, exuding a tantalizing aroma that fills the air. The walnut romesco sauce, a vibrant symphony of flavors, combines roasted walnuts, sweet red peppers, and smoky paprika, creating a luscious and creamy accompaniment that elevates the meatballs to new heights of culinary delight. Prepare to indulge in a feast for the senses as you explore the secrets behind this mouthwatering recipe, guaranteed to leave you craving more.

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SPICED LAMB MEATBALLS WITH WALNUT ROMESCO



Spiced Lamb Meatballs With Walnut Romesco image

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Categories     Bon Appétit     Meatball     Lamb     Walnut     Bell Pepper     Tomato     Cilantro     Cumin     Coriander     Paprika     Ground Lamb

Yield Serves 4 as an appetizer

Number Of Ingredients 26

Sauce:
1/2 tablespoon chopped walnuts
1 small red bell pepper, halved, seeds removed
1 medium tomato, cored
1 garlic clove, unpeeled
1 tablespoon olive oil
1 tablespoon sherry vinegar
1/2 teaspoon chipotle chile powder or chili powder
1 1/2 teaspoons finely chopped parsley
1/2 teaspoon sweet paprika
Kosher salt, freshly ground pepper
Meatballs and assembly:
1/2 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 medium onion, chopped
1 cup (firmly packed) cilantro leaves with tender stems
1 cup (firmly packed) parsley leaves with tender stems
2 1/2 teaspoons kosher salt, divided
1 large egg yolk
1 1/2 teaspoons paprika
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 pound ground lamb
2 tablespoons olive oil
Special Equipment
A spice mill or a mortar and pestle

Steps:

  • Sauce:
  • Preheat oven to 425°F. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20-25 minutes. Let cool.
  • Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper.
  • Meatballs and assembly:
  • Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Pulse onion, cilantro, parsley, and 1 1/2 tsp. salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp. salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16).
  • Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5-8 minutes. Transfer to a platter and serve with walnut romesco sauce.

MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE



Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield about 32 meatballs, about 6 servings

Number Of Ingredients 32

2 1/2 pounds ground lamb
Spice Mix, recipe follows
1 egg
1/2 cup ketchup
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced shallots
2 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted
4 cups tomato puree
1 cup vegetable or chicken stock
Salt and freshly ground black pepper
1 tablespoon thinly sliced mint leaves
1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving
1 tablespoon ground coriander, toasted
1 tablespoon ground cumin, toasted
1 teaspoon curry powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
Salt and freshly ground black pepper

Steps:

  • Meatballs:
  • Preheat oven to 350 degrees F.
  • In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
  • Sauce:
  • In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
  • To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
  • In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS



Spiced Lamb Meatballs With Yogurt and Herbs image

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

Steps:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
  • Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
  • Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
  • Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
  • Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

SPICED LAMB MEATBALL STEW



Spiced lamb meatball stew image

Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 14

1 tbsp oil
12 shop-bought lamb meatballs
1 onion , sliced
2 large garlic cloves , crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp rose harrisa
400g can chopped tomatoes
200ml low-salt stock (lamb or beef)
2 x 400g can chickpeas
small bunch of parsley , finely chopped
½ small bunch of mint , chopped
50g pomegranate seeds

Steps:

  • Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
  • Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
  • Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium

LAMB MEATBALLS WITH SPICED TOMATO SAUCE



Lamb Meatballs With Spiced Tomato Sauce image

Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.

Provided by Sam Sifton

Categories     brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

Steps:

  • Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
  • Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
  • Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
  • Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
  • Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
  • Top with crumbled feta and scattered mint.

SPANISH MEATBALLS WITH ROMESCO SAUCE



Spanish Meatballs With Romesco Sauce image

Perfect for a tapas party. You'll want to put the Romesco sauce on everything. From Williams-Sonoma "Taste" cookbook.

Provided by KissKiss

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb ground pork
1 cup fresh breadcrumb
2 eggs, beaten
3 tablespoons Italian parsley, chopped
3 garlic cloves, finely chopped
1/4 cup pine nuts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1 -2 tablespoon olive oil
1 tablespoon olive oil
1 slice white bread (large)
1/2 cup whole almond, toasted
1/4 teaspoon red pepper flakes
1 garlic clove, chopped
1/2 cup jarred spanish pimiento, drained
1/2 lb tomatoes, peeled, seeded, and chopped
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Steps:

  • For the meatballs:.
  • In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
  • In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
  • For the sauce:.
  • Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
  • In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
  • Transfer meatballs to a serving plate and serve with Romesco sauce.

SPICY LAMB MEATBALLS



Spicy Lamb Meatballs image

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/

Tips:

  • To make sure the meatballs are cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a food processor, you can chop the walnuts and almonds by hand. Just be sure to chop them finely so that they blend well with the other ingredients.
  • If you don't have any stale bread, you can use fresh bread instead. Just toast it in the oven until it's dry and crispy.
  • You can also use ground beef or ground turkey instead of lamb, if you prefer.
  • Serve the meatballs with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

These spiced lamb meatballs with walnut romesco are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and the romesco sauce is creamy and tangy. This dish is sure to be a hit with your family and friends!

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