Spiced Lamb Meatball Stew Recipes

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SPICED LAMB MEATBALL AND SWISS CHARD STEW



Spiced Lamb Meatball and Swiss Chard Stew image

These easy meatballs, made with paprika and cumin, lend a rich flavor to store-bought stock. Get the recipe for Spiced Lamb Meatball and Swiss Chard Stew.

Provided by Chris Morocco

Time 50m

Number Of Ingredients 12

2 large eggs, lightly beaten
2 cloves garlic, finely chopped
0.75 cup panko bread crumbs
1 teaspoon sweet paprika
0.75 teaspoon cumin seeds, crushed
kosher salt and black pepper
1 pound ground lamb
2 tablespoons olive oil
1 large bunch Swiss chard (about 11 ounces total), stems chopped and leaves sliced, separated
6 cups low-sodium chicken broth
0.5 cup orzo or another small pasta
plain yogurt, for serving (optional)

Steps:

  • Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.
  • Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
  • Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.

Nutrition Facts : Calories 365 kcal, Carbohydrate 25 g, Cholesterol 131 mg, Protein 25 g, SaturatedFat 6 g, Sodium 630 mg, Sugar 3 g, Fat 19 g, UnsaturatedFat 0 g

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

MEATBALL STEW



Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE



Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce image

I love lamb, and once in a while I enjoy it in small, spherical portions.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h55m

Yield 4

Number Of Ingredients 20

1 eggplant, cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes, or to taste
1 ½ cups chicken broth
1 cup marinara sauce
¼ cup plain dry bread crumbs
1 large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, finely minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 pound ground lamb
cayenne pepper to taste
1 tablespoon chopped fresh mint

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with parchment paper or silicone baking mats.
  • Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
  • Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
  • Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  • Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
  • Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
  • Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
  • Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
  • Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
  • Garnish with chopped fresh mint.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g

WARM-SPICED SAUCY LAMB STEW



Warm-Spiced Saucy Lamb Stew image

Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Winter     Stew     Soup/Stew     Lamb     Chile Pepper     Yogurt     Cinnamon     Coriander     Olive     Garlic     Mint

Yield 8 servings

Number Of Ingredients 19

Toasted Cauliflower Crumbs:
1/2 medium head of cauliflower
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
Lemony Mint Yogurt:
1 cup plain whole-milk Greek yogurt
3 Tbsp. finely chopped mint
1 Tbsp. fresh lemon juice
Kosher salt, freshly ground pepper
Stew and assembly:
5 lb. lamb shanks (about 6), patted dry
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 large red onions, cut into 1" wedges
2 heads of garlic, halved crosswise
1 (3") stick cinnamon or 1/2 tsp. ground cinnamon
1 1/2 tsp. coriander seeds, crushed
3 Tbsp. harissa paste
Torn pitted Castelvetrano olives, mint leaves, and/or finely chopped preserved lemon (for serving; optional)

Steps:

  • Toasted Cauliflower Crumbs:
  • Coarsely chop cauliflower and pulse in a food processor until about the size of grains of rice (or, you can very finely chop with a knife instead). You should have about 2 cups.
  • Heat oil in a large skillet, preferably cast iron, over medium-high. Cook cauliflower, stirring often, until golden brown all over and charred in spots, 6-8 minutes. Remove from heat; season with salt and pepper. Let cool in skillet.
  • Lemony Mint Yogurt:
  • Mix yogurt, mint, and lemon juice in a medium bowl; season with salt and pepper.
  • Stew and assembly:
  • Season lamb shanks very generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook lamb shanks in a single layer, turning occasionally, until browned all over, 8-12 minutes per batch. As the shanks finish cooking, transfer to a large plate.
  • Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cinnamon and crushed coriander and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add harissa paste and cook, stirring often and scraping bottom of pot, until vegetables are coated and paste is slightly darkened in color, about 2 minutes. Add 7 cups water, stirring to release any bits stuck on bottom of pot. Season generously with salt and pepper and bring to a simmer. Return lamb shanks to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1 1/2-2 hours.
  • Transfer lamb shanks to a cutting board and let cool 10-15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap.
  • Simmer bones in broth, uncovered, until liquid is thick and very flavorful, 25-30 minutes. Remove from heat; add meat back to pot and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
  • Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones. Taste and season with more salt and pepper if needed. Ladle stew into bowls and serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, and olives, mint leaves, and/or preserved lemon as desired.
  • Do Ahead
  • Yogurt can be made 1 day ahead. Cover and chill. Stew can be made 3 days ahead. Keep chilled.

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

SPICY LAMB MEATBALLS



Spicy Lamb Meatballs image

Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley.

Provided by Chuck Hughes

Categories     main-dish

Time 3h25m

Yield s: 4 servings

Number Of Ingredients 29

1/2 cup/125ml breadcrumbs
1/4 cup/60ml milk
1 pound/450g lean ground lamb
1/2 cup/125ml grated Pecorino cheese
1 tablespoon/15ml Dijon mustard
1 tablespoon/15ml paprika
1 teaspoon/5ml sambal oelek
2 cloves garlic, minced
1 shallot, diced
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
1 onion, minced
2 cloves garlic, minced
1 carrot, finely diced
1 celery rib, finely diced
1/2 fresh red chile pepper, minced
2 cups/500ml canned tomatoes
4 large fresh tomatoes, diced
2 sprigs fresh oregano
Salt and freshly ground black pepper
1/4 cup/60ml soft goat cheese
A handful fresh parsley, chopped
Naan Bread, recipe follows, warmed and buttered, for serving
1 teaspoon/5ml active dry yeast
2 tablespoons/30ml sugar
1 teaspoon/5ml salt
2 1/2 cups/625ml all-purpose flour, plus more for the work surface
Canola oil, for the bowl and skillet
1/2 cup/125ml butter, clarified or melted

Steps:

  • For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
  • Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
  • For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
  • Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
  • In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
  • Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
  • Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
  • Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.

ALLSPICE MEATBALL STEW



Allspice Meatball Stew image

This stew has an exotic spicy flavor that I liked. Try it if you want to take a walk on the wild side. Freezes well.

Provided by ratherbeswimmin

Categories     Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen prepared italian-style meatballs
3 cups fresh green beans, cut into 2 inch pieces
2 cups baby carrots
1 (14 1/2 ounce) can beef broth
2 teaspoons Worcestershire sauce
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 (14 1/2 ounce) cans stewed tomatoes

Steps:

  • In a large pot, add the meatballs, green beans, carrots, beef broth, Worcestershire sauce, allspice, and cinnamon; stir to combine.
  • Bring mixture to a boil; lower heat, cover, and simmer for 10 minutes.
  • Add in the undrained tomatoes; stir to combine.
  • Return mixture to boiling; lower heat and simmer, covered for 5-10 minutes or until the vegetables are crisp-tender.
  • Season with salt and pepper to taste, if desired.
  • To freeze: Place in a rigid container.
  • To reheat: Thaw and heat through.

Nutrition Facts : Calories 63.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 684.9, Carbohydrate 13, Fiber 3.2, Sugar 7.1, Protein 3.3

MOROCCAN MEATBALL STEW



Moroccan Meatball Stew image

This is a very spicy but absolutely delicious stew which we enjoyed. The original recipe says to serve it over couscous which I skipped. This looks like a long ingredient list, but most of these ingredients are staples in our house. If following the WW flex plan this is about 9 points/serving. Recipe source: Bon Appetit (January 2010)

Provided by ellie_

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 25

1 1/2 lbs ground beef
1 onion, chopped
1/3 cup panko breadcrumbs
1/4 cup cilantro, chopped
1 egg, beaten
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 tablespoon olive oil
2 onions, chopped
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron thread, crumbled (I skipped the saffron)
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can tomatoes, diced
1/4 cup golden raisin
2 cups carrots, sliced into 1/2-inch pieces cut on the diagonal
1/4 cup cilantro, chopped
1 (5 ounce) package spinach leaves

Steps:

  • To make the meatballs: line a cookie sheet with plastic wrap. Mix the meatball ingredients in a large bowl. Using moistened hands and about 2 tablespoons of the mixture make 1 1/2 inch meatballs. Arrange meatballs on the cookie sheet. I prepared these ahead and put in the fridge.
  • To make the stew: heat oil in a large ovenproof pot over medium heat. Stir in onions and saute them for 15 minutes.
  • Stir in garlic, cinnamon, turmeric and saffron (if using) and cook stirring for 2 minutes.
  • Stir in broth, tomatoes and raisins.
  • Preheat oven to 350 degrees F.
  • Bring stew to a simmer and stir in carrots and meatballs. Sprinkle with 1/4 cup cilantro. Cover pot and place in oven.
  • Bake for 35-40 minutes.
  • Sprinkle with spinach and cover and bake another 5 minutes.
  • Stir to mix and remove cinnamon sticks.

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From bestoystersouprecipe.blogspot.com


SPICED LAMB MEATBALL AND SWISS CHARD STEW RECIPE | RECIPE
Feb 20, 2017 - These easy meatballs, made with paprika and cumin, lend a rich flavor to store-bought stock. Get the recipe for Spiced Lamb Meatball and Swiss Chard Stew.
From pinterest.ca


THE GOOD DISH ADRIENNE CHEATHAM'S SPICY LAMB MEATBALLS
Heat the broiler to high and position an oven rack about 2 inches from the heat source. Broil the meatballs until the tops are browned, 8 to 10 minutes. Remove from the oven and set aside. Heat the remaining onion mixture in the pan over medium-high heat and add the tomatoes and raisins. Bring to a simmer, then reduce the heat to low.
From gooddishtv.com


SPANISH STYLE LAMB MEATBALLS WITH SPICY TOMATO SAUCE
2014-11-11 Add the ground lamb to the cooled caramelized onions, and stir to combine. Stir in the egg yolks. In a separate bowl, stir together the herbs, spices, breadcrumbs and cheese until well-mixed. Add to the lamb mixture, followed by the cream, and use your fingers to gently mix until evenly combined.
From forkknifeswoon.com


SPICED LAMB MEATBALL AND SWISS CHARD STEW FOOD & RECIPES
Step 1. Combine the eggs, garlic, bread crumbs, paprika, cumin, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon ground pepper in a medium bowl. Add the …
From awecook.com


SPICED LAMB MEATBALL STEW | RECIPE | BBC GOOD FOOD RECIPES, LAMB ...
Nov 4, 2020 - Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays Freeze any leftovers for busy weekdays
From pinterest.com


SPICED LAMB MEATBALL AND SWISS CHARD STEW RECIPE | REAL SIMPLE
2022-07-19 These easy meatballs, made with paprika and cumin, lend a rich flavor to store-bought stock. Get the recipe for Spiced Lamb Meatball and Swiss Chard Stew. Get the recipe for Spiced Lamb Meatball and Swiss Chard Stew.
From arusuvailife.greenfood.mine.nu


MOROCCAN LAMB MEATBALLS - BOWL OF DELICIOUS
2021-01-12 Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat.Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet.When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs …
From bowlofdelicious.com


MOROCCAN SPICED LAMB-AND-RICE MEATBALLS RECIPE - FOOD & WINE
Pour the 4 1/2 cups of water into a large, deep skillet. Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil.
From foodandwine.com


SPICY TOMATO SAUCE AMERICAN LAMB MEATBALLS | AMERICAN LAMB
2019-10-09 In a bowl combine the mayonnaise, lemon, garlic, salt and pepper, place aside. Add 1 tablespoon of olive oil in a heavy bottom skillet over medium high heat, sear lamb rack, fat side down until golden brown 6-8 minutes. Remove from heat. In a bowl, combine dijon mustard, honey and mix. Brush the mixture on top of the lamb.
From americanlamb.com


BASIC MEATBALLS - BETTER HOMES & GARDENS
2016-01-04 The meatball soup recipes use a half-recipe of meatballs. Cool leftover meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze about 30 minutes or until firm. Transfer meatballs to resealable freezer bags or freezer containers. Seal and freeze for up to 3 months. Thaw in the refrigerator before using.
From bhg.com


SPICY LAMB MEATBALLS IN A CHICKPEA STEW • LOU'S KITCHEN CORNER
2022-03-08 In the same pan, add the onion and fry until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb (or beef) stock, and bring to a simmer. Stir through the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
From louskitchencorner.freybors.com


SPICED LAMB MEATBALL AND SWISS CHARD STEW | HIGH PROTEIN RECIPES, …
Feb 25, 2014 - Spiced lamb meatball and Swiss chard stew. Feb 25, 2014 - Spiced lamb meatball and Swiss chard stew. Feb 25, 2014 - Spiced lamb meatball and Swiss chard stew. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


SPICY LAMB MEATBALLS. GREAT APPETIZER RECIPE. - COOKING ON THE …
2013-02-24 Mix well. Shape the mixture into 1-inch balls, and place them on a greased baking sheet 1 inch apart. Cover with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 350° F. Bake the meatballs for 15 to 20 minutes, or until they are no longer pink in the center. Remove, and serve immediately.
From highlandsranchfoodie.com


MY STEPMOM’S MEATBALL STEW | RICARDO
Pass the flour through a sieve to remove lumps. Set aside. Shape the ground pork into 2.5-cm (1-inch) in diameter balls and place in the reserved steaming hot broth. Simmer over low heat for about 20 minutes. Add the water or chicken broth into the skillet with the flour. Blend well and whisk into the stew. Cook, stirring until the sauce begins ...
From ricardocuisine.com


SPICED LAMB MEATBALLS IN A STEWED TOMATO AND AUBERGINE SAUCE.
2019-05-23 Once hot add the diced onion, chilli and aubergine, stir frequently and cook until the onions soften. Add the spice mixture and salt and stir through. Next add the diced tomato, stock and herbs, stir through and bring to a simmer. Add the browned meatballs, lemon juice and stir through the sauce. Bring back to a simmer, place a lid on the pan ...
From ferretchef.com


SPICED LAMB KEFTA MEATBALLS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


LAMB MEATBALLS WITH SPICED SEEDS AND OLIVE SALAD - CTV
Over a medium flame, heat the oil to 325°F. Working in batches so as to not overcrowd the pan, fry the meatballs, turning often, until golden brown and cooked through, five minutes. Drain on paper towels and season lightly with salt. Spread hummus across a platter. Arrange the meatballs atop, dress with the olive relish.
From more.ctv.ca


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