Greek Spiced Lamb Meatballs In Tomato Sauce Recipes

GREEK MEATBALLS IN SPICED TOMATO SAUCE

Steps:

• For the Greek meatballs: In a food processor, or a mini food processor, combine the bread, milk, and mint leaves or dried mint. Process to get wet breadcrumbs. Alternatively, you can tear the bread into small pieces, then transfer to a bowl and mix in the milk. Let rest for 10 minutes, then vigorously stir to bread up the bread. Mix in the mint. Set aside.
• In a medium bowl, combine the onion, eggs, and oregano. Season with the salt and some freshly ground black pepper. Mix in the breadcrumbs, then add the meat. Using your hands, crumble the meat and mix it with the flavorings, making sure to thoroughly combine the meats and distribute the flavorings properly.
• Set a rack in the middle of the oven, then preheat to 425°F (210°C). Cover a baking sheet with aluminum foil, then grease with cooking spray or by lightly coating with oil. Shape 1/4 cup (60 ml) of the meat mixture into an oval meatball. (You can alternatively shape the meat into 2 tbsp/30 ml round meatballs.) Transfer the meatball to the prepared baking sheet. Repeat to shape all the meatballs. You should get about 20 large oval meatballs, or 40 smaller, round meatballs.
• Bake large, oval meatballs for 14 minutes, or small, round meatballs for 9 minutes. Turn the broiler on and brown the meatballs for 1-2 minutes. Remove from the oven and set aside if the spiced tomato sauce isn't ready yet.
• For the spiced tomato sauce: In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the ground tomatoes, cinnamon, nutmeg, salt, and cayenne pepper, if using, and stir to combine. Bring to a simmer, then lower the heat and cook for 15 minutes, stirring from time to time.
• Nestle the meatballs in the sauce. Simmer over low heat for 10 minutes, or until the meatballs are hot and cooked through.
• SERVING: Garnish the Greek meatballs with crumbled feta cheese and chopped flat-leaf parsley. Serve with steamed rice or egg noodles and a side salad.
• STORAGE: Store leftover meatballs in portions in airtight containers in the fridge for up to 3 days, or freeze for up to 1 month.

MEATBALLS IN TOMATO SAUCE (SOUTZOUKAKIA)

Steps:

• Heat a good splash of olive oil in a cooking pot, over high heat.
• Caramelize the onion and garlic.
• Pour in the wine. Add the allspice and bay leaves. Wait until wine evaporates completely.
• Add the tomato paste, the canned tomatoes and cook for 1-2 minutes stirring constantly with a wooden spoon.
• Reduce the heat to medium. Add 4 cups of water, the sugar, ground cumin and season with salt and pepper. Simmer partly covered for about 30-40 minutes.
• Meanwhile, start making the meatballs.
• Preheat oven to 200°C / 392°F.
• In a mixing bowl, combine all of the ingredients for the meatballs.
• Knead the mixture for 2-3 minutes for everything to incorporate well. It should feel very soft and moist. And just firm enough to hold some shape. Otherwise, you may add another splash of water to it.
• Divide mixture to about 14 parts. Shape each into a round ball and then give it a bit of oval shape. Place in a baking dish or pan that fits the meatballs and is deep enough to include the sauce as well.
• Once you placed all the meatballs in the pan or baking dish, pour the sauce on top all over using a ladle. Bake for about 40-50 minutes. Flipping the meatballs at least once so they cook evenly all over.
• Serve with rice, pasta, or potatoes. I added some toasted pine nuts and chopped fresh parsley on top. You can also serve them with some spicy red pepper flakes and a spoonful of Greek yogurt on top.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

GREEK SPICED LAMB MEATBALLS IN TOMATO SAUCE

Steps:

• Make the meatballs: Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes. Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands with cold water and shape the mixture into 16 balls (about the size of golf balls); arrange them on the baking sheet. Bake the meatballs until cooked through and browned on top, 20 to 25 minutes. Make the sauce: Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick. Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE

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.