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Lamb meatballs recipes - 4 recipes

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Top rated Lamb meatballs recipes

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STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor

  • MEATBALLS
  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • SALSA VERDE
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
4.3/5 (3 Votes)

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Make meatballs: In a large bowl, combine all meatball ingredients except oil

  • Meatballs:
  • 2 pounds ground lamb
  • 1 large egg
  • 1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
  • 1/2 cup (120 ml) water
  • 1/2 cup (55 grams) crumbled feta cheese
  • 3/4 teaspoon table salt
  • Pinch of red pepper flakes
  • 2 small garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 2 tablespoons (35 grams) tomato paste
  • Zest of half a lemon
  • 2 tablespoons olive oil
  • Sauce:
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • A couple glugs of red wine or white/dry vermouth (optional)
  • 1 28-ounce (795 grams) can of crushed or pureed tomatoes
  • 1 teaspoon dried oregano
  • Zest of half a lemon
  • 3/4 to 1 teaspoon table salt
  • Pinches of red pepper flakes (to taste)
  • 1/3 cup (about 45 grams) pitted, chopped kalamata olives
  • 1 tablespoon thinly sliced mint leaves, plus more for garnish
  • 2 tablespoons roughly chopped parsley, plus more for garnish
  • Juice of one lemon
  • 1/4 cup (30 grams) crumbled feta, for garnish
4.1/5 (9 Votes)

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Recipe from Summerland: Recipes for Celebrating with Southern Hospitality

  • 1 lb. lean ground lamb
  • 1 large egg, beaten
  • 1/4 c. unseasoned bread crumbs
  • 2 TBS chopped fresh mint
  • zest from 1 Meyer lemon, finely grated
  • kosher salt
  • freshly ground black pepper
  • 3/4 c. flour
  • 1 c. vegetable oil, for shallow frying
  • 1 TBS olive oil
  • 1 sweet onion, peeled and coarsely chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 sprig fresh thyme
  • pinch of crushed red pepper flakes
  • 1 c. fresh or frozen field peas or pink-eyed peas (we substituted cannelini beans)
  • 1 bunch mustard greens, torn
  • 4 c. lamb stock or chicken stock
  • 3/4 lb. fresh pasta dough, rolled out and cut into wide noodles (or substitute 3/4 lb. of egg noodles, pre-cooked to al dente).
  • leaves from 3 sprigs fresh flat leaf parsley, chopped, for garnish
4/5 (1 Votes)

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Place a rack in upper third of oven; preheat to 425°

  • 1 large egg
  • ½ cup panko (Japanese breadcrumbs)
  • ½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground turmeric
  • ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
  • 2 Tbsp. plus ½ cup extra-virgin olive oil
  • 1½ tsp. kosher salt, plus more
  • 2 garlic cloves, divided
  • 1 lb. ground lamb
  • 2 cups mint leaves
  • 3 Tbsp. golden raisins
  • Plain whole-milk Greek yogurt (for serving)
0/5 (0 Votes)

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