LAMB MEATBALLS WITH CUCUMBER MINT YOGURT AND COUSCOUS
Chef Ivy Starks creation for "chef on a shoestring budget". prep does not include the 4 hour time to drain yogurt
Provided by MarraMamba
Categories Lamb/Sheep
Time 45m
Yield 30 golf ball sized meat balls
Number Of Ingredients 22
Steps:
- In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
- Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
- Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
- Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
- Yogurt sauce:.
- Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
- Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
- Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
- Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.
LAMB MEATBALLS WITH MINT
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.
- Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.
- Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.
- Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1 3/4-inch meatballs.
- Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.
- Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.
- Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.
Nutrition Facts : @context http, Calories 1277, UnsaturatedFat 55 grams, Carbohydrate 48 grams, Fat 92 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 1646 milligrams, Sugar 12 grams, TransFat 0 grams
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