LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE
Provided by Brianna Jenkins
Time 1h10m
Yield 8 gyros
Number Of Ingredients 24
Steps:
- In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
- Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
- Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
- To make Tzatziki sauce:
- In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
- Yield: about 2 cups
- To make Spicy Sour Cream Sauce:
- In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
- Yield: about 1 cup
MEATBALLS IN SOUR CREAM SAUCE
I don't know about anyone else, but I cook a lot with sour cream..it makes so many things taste wonderful..these meatballs are no exception! So good!
Provided by Cassie *
Categories Other Main Dishes
Time 45m
Number Of Ingredients 14
Steps:
- 1. In large bowl, combine beef, bread crumbs, egg, parm cheese, milk, onion powder, garlic salt and pepper. Form into 20 meatballs, using a rounded tablespoon for each.
- 2. In large skillet, brown meatballs in oil; drain excess fat. Sprinkle meatballs with paprika; add onion. Cover; cook over low heat 10 minutes.
- 3. In medium bowl, combine gravy and sour cream; pour over meatballs. Heat slowly, basting meatballs frequently. (do not boil)
- 4. Serve over noodles. Garnish with fresh parsley if desired. I have served these over mashed potatoes also. Yum!
SPICED LAMB MEATBALLS WITH YOGURT AND HERBS
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
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
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
MEATBALLS IN SOUR CHERRY SAUCE (KABAB KARAZ)
The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned - take care not to overcook them - and then simmered in a pool of pitted sour cherries, raw cane sugar and pomegranate molasses. Then they are piled on a bed of pita bread triangles drizzled with butter and dusted with chopped parsley and toasted pine nuts. If you can't find fresh or frozen sour cherries, use dried, which you can rehydrate by soaking overnight in water.
Provided by The New York Times
Categories dinner, meatballs, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 22 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 642 milligrams, Sugar 29 grams, TransFat 0 grams
LAMB MEATBALLS IN SOUR CREAM SAUCE
We really enjoyed this dish. I would suggest doubling the sauce because there is very little at the end. From Sunset Favorite Recipes.
Provided by lazyme
Categories Lamb/Sheep
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the lamb, beef, bread crumbs, salt, pepper, Worcestershire, and eggs.
- Mix well and shape into balls about 1 1/2-2-inches in diameter.
- Place balls in a single layer in a shallow baking pan.
- Bake in a 500ºF oven for 8 to 10 minutes.
- Meanwhile, heat the butter in a frying pan; add peppers, onion, and water; saute, stirring often, for about 15 minutes, or until vegetables are tender.
- Add sour cream and stir until heated through- do not boil.
- Add the hot, cooked meatballs, including any juices, and stir just until well coated with the sauce.
- Remove from heat.
MEATBALLS IN SOUR CREAM SAUCE
I just love to make these, and eat them too! It's such a simple main dish. Serve it over egg noodles or rice.
Provided by BlueHyacinth
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine beef, bread crumbs, egg, parmesan cheese, milk, onion powder, garlic salt and pepper.
- Form into 20 meatballs.
- In a large skillet, brown meatballs in oil; drain excess fat.
- Sprinkle meatballs with paprika; add onion.
- Cover; cook over low heat for 10 minutes.
- In a medium bowl, combine gravy and sour cream; pour over meatballs; heat slowly, basting meatballs frequently.
- DO NOT BOIL.
- When sauce is heated through, serve over egg noodles.
SOUR CREAM MEATBALLS
You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.
Nutrition Facts :
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