Spiced Lamb Meatballs With Yogurt And Herbs Recipes

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SPICY LAMB MEATBALLS WITH LEMON-HERB YOGURT SAUCE



Spicy Lamb Meatballs with Lemon-Herb Yogurt Sauce image

Intensely-flavored Spicy Lamb Meatballs that are low-carb and keto-friendly. Served with a zesty creamy Lemon-Herb Yogurt Sauce. This keto lamb meatball appetizer will not last long once you make it. It's so good.

Provided by Chef Resha

Categories     appetizers

Time 30m

Number Of Ingredients 45

1 pound ground lamb
3 tablespoons super cold or frozen grass-fed butter, grated
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground ginger
1/2 teaspoon sumac (optional)
1/8 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 tablespoon flaky kosher salt
Zest of an orange
5 cloves garlic, minced (not jarred!)
1 tablespoon worcestershire sauce
1 teaspoon fresh rosemary
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 red fresno chile OR jalapeño, finely chopped (seeds and membrane included)
1/4 cup red onion, finely chopped
1 large egg
2 tablespoons balsamic vinegar, for brushing
1 cup full-fat plain greek yogurt
1 1/3 cups mayo
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh cilantro, chopped
Zest and juice of one lemon
4-6 cloves garlic, minced (not jarred!)
1/4 cup red onion, finely chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon aleppo pepper (or chili powder)
Sumac, to taste (optional)
Flaky kosher salt, to taste
Black pepper, to taste
Cucumber slices
1/4 cup full-fat feta, crumbled
Red onion, finely diced
Fresh cilantro, to garnish
Fresh dill, to garnish

Steps:

  • Combine all the ingredients for the sauce in your food processor, and blend until smooth. Adjust seasoning if needed, and consistency by adding either more mayo or lemon juice if needed.
  • Transfer the sauce to a bowl and cover with plastic wrap until ready to use. You can do this a day in advance.
  • In a large bowl add the lamb, butter, olive oil, dried oregano, granulated onion, ground cumin, smoked paprika, ground ginger, sumac (if using), cinnamon, turmeric, ground black pepper, crushed red pepper flakes and kosher salt. Using two forks, gently mix everything together so that the fat and seasonings are well combined with the meat. Then add all of the remaining ingredients except for the balsamic vinegar. Gently toss to combine everything, then cover with plastic and place in your fridge so the flavors marry, about an hour. You can do this a day in advance.
  • After an hour at minimum, form the meatballs. They should be able to fit your cucumber slices, so try not to make them too big. Place the shaped meatballs on a foil-lined baking sheet and place them in the fridge or freezer so that the butter hardens up, about 15-20 minutes. Meanwhile, preheat your broiler and set the oven rack about 6 to 8 inches below the broiler.
  • Once your broiler is super hot, place the meatballs in the oven. Let them cook for about 4-6 minutes (this will depend on the strength of your broiler). A visual clue is that they're starting to sizzle and release their oils. After about 4 to 6 minutes, remove the meatballs from under the broiler and brush them with balsamic vinegar. Place them back under the broiler to continue roasting, about 2 to 3 minutes longer. You'll know the meatballs are ready when they're firm (but springy) to the touch. If they're mushy, they're not done - so continue broiling. When the meatballs are done, let them rest a couple of minutes, then drain them on paper towels to remove excess oil. Top your cucumber slices with a small dollop of the lemon-herb yogurt sauce, followed by a meatball, then garnish with the feta crumbles, red onion, fresh cilantro and dill. Use toothpicks to keep them together if needed.
  • Enjoy.

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

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