MOM'S GROUND LAMB/ CARROT BALLS
I loved it when mom made these lamb balls. It's a great way to use up left over roasted lamb too. Serve with new minted potatoes, fresh peas & a salad.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the lamb, carrots, egg,dill seed, paprika together.
- Form small balls (about 30).
- Heat oil on a frypan and brown the balls.
- Meanwhile make the sauce:Heat the oil on a pan add the 3 tbsp flour to make a roux.
- Slowly while stirring add the water.
- Then the parsley& sour cream.
- when thickened and ready add the browned lamb balls and simmer for 10-15 minutes.
- Just before serving add the wine& serve.
Nutrition Facts : Calories 659.1, Fat 53, SaturatedFat 20.4, Cholesterol 159.3, Sodium 156.7, Carbohydrate 16.5, Fiber 1.4, Sugar 3.9, Protein 23.4
SPICY LAMB MEATBALLS
Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley.
Provided by Chuck Hughes
Categories main-dish
Time 3h25m
Yield s: 4 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
- Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
- For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
- Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
- In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
- Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
- Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
- Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.
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