Minted Meatballs Recipes
EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE
Steps:
- Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
- In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
- Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
- Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
- Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.
Nutrition Facts : Calories 775 kcal, Carbohydrate 24 g, Cholesterol 332 mg, Fiber 3 g, Protein 40 g, SaturatedFat 15 g, Sodium 403 mg, Fat 55 g, ServingSize 20 meatballs (4 servings), UnsaturatedFat 37 g
MINTY MEATBALLS
Provided by Liza Schoenfein
Categories Beef Bake Low Fat Dinner Mint Ground Beef Quinoa Healthy Self Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 meatballs
Number Of Ingredients 11
Steps:
- In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.
MEATBALLS WITH OUZO AND MINT
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 50
Number Of Ingredients 13
Steps:
- Tear bread into bite-size pieces, and place in a small bowl. Add ouzo. Let stand for 10 minutes to soak. Squeeze excess liquid from bread. Transfer bread to a medium bowl. Cook onion in 2 tablespoons oil over medium heat, stirring frequently, until soft, about 6 minutes. Add onion to bowl with bread.
- Add ground beef to bowl, and break up with your hands. Stir in egg and yolks, capers, garlic, mint, oregano, and salt. Season with pepper. Knead mixture until well combined, then use a spoon to stir until smooth. With moistened hands, shape mixture into 1-inch meatballs, and place on a tray. Cover, and refrigerate for 1 hour.
- Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat, and cook meatballs in batches, about 12 at a time, turning until evenly browned, about 5 minutes. Add fresh oil as needed for each batch. (While you work, keep cooked meatballs warm on a rimmed baking sheet in a 200-degree oven.) Finely grate lemon over meatballs, and serve warm.
MINTED MEATBALLS
This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 40 meatballs.
Number Of Ingredients 12
Steps:
- Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink.
Nutrition Facts :
MINTED MEATBALLS
This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink.
Nutrition Facts : Calories 808.8 calories, Carbohydrate 40.1 g, Cholesterol 143 mg, Fat 60.1 g, Fiber 2.3 g, Protein 26.2 g, SaturatedFat 16.4 g, Sodium 759.3 mg, Sugar 2.5 g
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- Grate onion on the large holes of a box grater and squeeze firmly with your hands to release excess liquid. Place onion in a medium bowl.
- Working one at a time, hold slices of bread under running water very briefly to soften (be careful not to waterlog or make soggy). Squeeze firmly with your hands to expel the water. Very finely chop bread and place in bowl with onion. Add eggs and mix well. Add beef and mint; season generously with salt and pepper. Mix with your hands until evenly distributed; be careful not to overwork. Portion into 24 balls (about 1 heaping Tbsp. each).
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- In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
- Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
- Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
- Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.
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