Lamb Meatball Stew Recipes

LAMB MEATBALL STEW WITH BARLEY

Steps:

• In a large Dutch oven, combine lamb, mint, bread crumbs, egg, and pepper. Using your hands, mix ingredients together well.
• Form into 1 ½ inch meatballs and set aside on waxed paper.
• In the same pan, combine the chicken broth, kidney beans, tomatoes and their liquid, carrot, turnip, celery, garlic and barley. Stir to mix.
• Heat to boiling; reduce heat to low. Carefully add meatballs.
• Cover and simmer 1 ½ hours.
• Stir in parsley, lemon juice and zest. Taste and season with salt and pepper if needed.

MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH

Steps:

• For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
• While meatballs cook, prepare stew.
• For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
• cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
• Add meatballs to stew and cook for about 10 more minutes.
• Serve over couscous for a traditional Moroccan style, or with any grain you prefer.