Best 2 Spicy Lamb Meatballs With Raisin Pesto Recipes
Embark on a culinary adventure with our guide to creating succulent and zesty spicy lamb meatballs with raisin pesto. This dish promises an explosion of flavors, textures, and aromas that will tantalize your taste buds. We will take you through the process of selecting the finest ingredients, blending perfect spices, and crafting delectable meatballs that are infused with a bold and invigorating heat. Additionally, we will share the secrets of making a luscious raisin pesto that adds a touch of sweetness and tang to balance the spiciness of the meatballs.
Here are our top 2 tried and tested recipes!
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.
MEATBALLS WITH RAISINS
----- Purpette a la Passula ----- Raisins in meatballs originated in Southern Italy, probably in either Sicily or Calabria. In Sicily, and (I expect) Calabria the use of raisins and pine nuts came from contact with Arabs, who use them extensively (remember that Sicily was an Arab Province for a time). Though the Arabs never dominated further north you do find raisins in savory recipes in old cookbooks. For example, raisins and pine nuts are included in a Roman sauteed spinach. Now you get garlic and salt, and perhaps a little red pepper. Though this might sound somewhat unlikely, it is quite traditional. The recipe is Calabrian.
Provided by Phil Franco
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREPARATION:.
- Soak bread in milk then drain it well.
- Soak the raisins in warm water for a half hour to revive them. Grind the meat and combine it with the bread, eggs, cheese, and parsley, seasoning to taste with salt. Make your meatballs, including a couple of raisins in the heart of each one. Sauté the meatballs in the olive oil, turning them so they brown on all sides, and when they're done stir in a cup or so of tomato sauce and heat through. Serve accompanied by broccoli rabe, and a moderately tannic red wine.
Nutrition Facts : Calories 479.1, Fat 32.3, SaturatedFat 9.8, Cholesterol 192.2, Sodium 473.5, Carbohydrate 17.8, Fiber 1.6, Sugar 13.4, Protein 31.7
Tips:
- Selecting the Right Lamb: Choose high-quality lamb mince with a good fat content for juicy and flavorful meatballs.
- Achieving Perfect Meatball Texture: Mix the lamb gently to avoid tough meatballs. Overmixing can result in a dense texture.
- Seasoning and Herbs: Don't be shy with the seasonings! A blend of cumin, coriander, and chili flakes adds warmth and depth of flavor. Incorporate fresh herbs like mint and parsley for a refreshing touch.
- Raisin Pesto Magic: The raisin pesto is a delightful combination of sweet and savory. Use plump raisins and fresh basil for optimal flavor. Toasting the pine nuts adds an extra layer of nutty goodness.
- Maintaining Meatball Shape: Wet your hands before forming the meatballs to prevent sticking. Gently roll them between your palms to achieve a smooth, round shape.
- Searing for Perfection: Sear the meatballs in a hot pan with a little oil to create a delicious crust and lock in the juices.
- Simmering in Rich Tomato Sauce: Prepare a flavorful tomato sauce using crushed tomatoes, garlic, and oregano. Simmer the meatballs in this sauce until they are cooked through and tender.
- Garnish and Serve with Style: Before serving, sprinkle some fresh herbs like mint or parsley over the meatballs for an attractive presentation.
Conclusion:
These spicy lamb meatballs with raisin pesto offer a delightful culinary experience that tantalizes the taste buds. The succulent lamb meatballs, bursting with aromatic spices and herbs, pair perfectly with the sweet and tangy raisin pesto. The addition of the rich tomato sauce elevates the dish, creating a symphony of flavors that is sure to impress. Whether served as an appetizer or a main course, these meatballs are a culinary delight that will leave you craving more. So, gather your ingredients, put on your apron, and embark on a culinary journey that promises an explosion of flavors. Bon appétit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love