Loaded Lamb Meatball Hoagie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AROMATIC LAMB MEATBALLS



Aromatic Lamb Meatballs image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 1h25m

Yield approximately 78 lamb meatballs

Number Of Ingredients 9

1 pound ground lamb
1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons semolina
1 egg
Vegetable oil, for frying

Steps:

  • Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
  • Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
  • When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

LOADED LAMB MEATBALL HOAGIE



Loaded Lamb Meatball Hoagie image

Provided by Aaron McCargo Jr.

Time 45m

Yield 4 servings

Number Of Ingredients 18

Lamb Meatballs
1 1/2 pounds ground lamb
2 tablespoons garlic, minced
2 shallots, minced
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
Kosher salt and freshly cracked black pepper
Sundried Tomatoes and Spinach Salad
1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned
2 tablespoons chopped garlic
Pinch red pepper flakes
1 onion, minced
1 (10-ounce) package frozen spinach, thawed and drained
1 lemon, juiced
Pinch salt
Pinch pepper
1 cup mascarpone cheese
4 steak rolls

Steps:

  • Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.
  • In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.
  • In a large saute pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.

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

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.

GRILLED LAMB MEATBALL FLATBREAD WITH GRILLED TOMATO SAUCE



Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

1/2 cup breadcrumbs
1/2 small onion, very finely diced
3 tablespoons milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
Kosher salt
1 pound ground lamb
1 large egg
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
4 plum tomatoes, cored
1 tablespoon extra-virgin olive oil
Pinch cinnamon
Kosher salt
4 pieces naan (Indian flatbread)
1 cup crumbled feta
Extra-virgin olive oil, for drizzling
1/2 cup torn cilantro and parsley leaves
Red pepper flakes, for sprinkling, optional

Steps:

  • For the meatballs: Preheat a grill to medium.
  • Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
  • Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
  • For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
  • For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
  • Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.

More about "loaded lamb meatball hoagie recipes"

BAKED MOROCCAN LAMB MEATBALLS (TENDER & JUICY)
Jun 20, 2024 These ground lamb meatballs are loaded with Moroccan flavor. An onion is grated into the mix, making them perfectly tender & juicy.
From salimaskitchen.com


TRAY BAKE DINNER: LAMB KOFTA MEATBALLS - RECIPETIN EATS
Mar 7, 2024 This tray bake dinner combines beautifully spiced lamb kofta meatballs with colourful roast vegetables for a Middle Eastern dinner that’s as versatile as it is delicious. Stuff into warm flatbreads, make couscous or rice …
From recipetineats.com


BEST BAKED LAMB MEATBALLS: 30 MINUTE RECIPE | BAKE IT …
Feb 17, 2023 I enjoy lamb and find it a nice change from the more standard protein choices of beef or chicken. The secret to this recipe is the wonderful herbs and spices (from my homemade lamb rub). These meatballs are just …
From bakeitwithlove.com


LOADED LAMB MEATBALLS WITH EGGPLANT HUMMUS - DISH
Rest the meatballs for 3–4 minutes while the flatbreads heat in the oven, and serve with Eggplant Hummus (recipe below) yoghurt, a drizzle of pomegranate molasses, finely sliced red onion, …
From dish.co.nz


LOADED LAMB MEATBALL HOAGIE RECIPES
Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.
From tfrecipes.com


KOREAN MEATBALLS IN SAUCE - TASTE OF HOME
6 days ago Change up the protein: This Korean meatball recipe will also work with ground chicken, turkey, lamb or pork. Simply sub out the beef for the ground meat of your choice.
From tasteofhome.com


LAMB MEATBALLS | JAMIE OLIVER RECIPES
Drain and finely chop one of the peppers, then place in a bowl with half the lemon zest, the lamb, a pinch of salt and plenty of pepper. Scrunch and mix together really well, then divide into 8 and squeeze into long oval-shaped rustic …
From jamieoliver.com


LAMB MEATBALLS WITH A CREAMY DILL SAUCE - GREEDY …
Jan 31, 2024 These lamb meatballs are a comfort food delight! When you need a little mood boost through the magic of food, few things are better than a plate of meatballs, and this recipe takes things further by pairing lamb with dill for a …
From greedygourmet.com


LAMB MEATBALLS WITH BUTTERY LEMON ORZO - DUDE THAT …
May 3, 2021 These Lamb Meatballs with Buttery Lemon Orzo served with homemade Tzatziki Sauce will turn you into a lamb lover — and more so if you’re already on board. Tender, oven-baked lamb meatballs loaded with fresh …
From dudethatcookz.com


LOADED LAMB MEATBALL HOAGIE - YUMMLY
Loaded Lamb Meatball Hoagie With Meatballs, Ground Lamb, Garlic, Shallots, Parsley Leaves, Grated Parmesan, Cracked Black Pepper, Kosher Salt, Sundried Tomatoes, Salad, Sun-dried …
From yummly.co.uk


LOADED LAMB MEATBALL HOAGIE (AARON MCCARGO, JR.) RECIPE
Get full Loaded Lamb Meatball Hoagie (Aaron McCargo, Jr.) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Loaded Lamb Meatball Hoagie (Aaron …
From recipeofhealth.com


12 MEATBALL RECIPES, INCLUDING PORK, CHICKEN, LAMB AND VEGETARIAN
15 hours ago Use a base of beef, chicken, pork or lamb — or forgo the meat altogether — add flavor boosters such as spices, herbs and sauces, and cook them — fried, braised or baked — …
From washingtonpost.com


THE BEST LAMB MEATBALLS - THECOOKFUL
Mar 6, 2024 Making Lamb Meatballs In this recipe, we mix ground lamb with some minced onion, lots of warm, earthy spices, chopped pine nuts (for texture), and an egg, which acts as a binder. We then form the mixture into sixteen …
From thecookful.com


LAMB MEATBALLS RECIPE - HOW TO MAKE LAMB MEATBALLS …
Mar 12, 2024 These spiced lamb meatballs are the perfect recipe to switch up weeknight dinners. Ready in just 30 minutes, they're divine served with tzatziki sauce and pita.
From thepioneerwoman.com


MOROCCAN LAMB MEATBALLS - RECIPETIN EATS
Apr 24, 2023 Plump, juicy, beautifully spiced Moroccan Lamb Meatballs with Minted Yoghurt. Pan fried or baked. Stuff in pita pockets, pass around at a party or pile over pilaf!
From recipetineats.com


COTTAGE CHEESE MEATBALLS - JOY TO THE FOOD
Oct 18, 2024 This cottage cheese meatball recipe is a taste of Italy at home but ready in 30 minutes and packed with 33g of protein per serving! This recipe also makes around 16-20 …
From joytothefood.com


HEARTY LAMB MEATBALL SOUP RECIPE - SEEKING GOOD EATS
Nov 23, 2022 Best Lamb Meatballs Soup! One of my favorite things about making this lamb meatball soup recipe is being able to use one single large stock pot to saute my mirepoix ( onions, celery, carrots), simmer, and cook …
From seekinggoodeats.com


Related Search