MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
TUNISIA: BEEF MEATBALLS (KEFTA DE BOEUF)
Make and share this Tunisia: Beef Meatballs (Kefta De Boeuf) recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Directions Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.
Nutrition Facts : Calories 460.1, Fat 34.3, SaturatedFat 10.1, Cholesterol 164.3, Sodium 511.1, Carbohydrate 12, Fiber 1.4, Sugar 1.6, Protein 25
BEEF MEATBALLS WITH REDCURRANT SAUCE
Why not get your own little helpers to shape the meatballs for this really tasty meal loved by all ages! A cheap and easy mid week meal all the family will love.
Provided by Ozzy5223
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.
- Heat the oil in a large non stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any juices run clear.
- Meanwhile cook the pasta according to the packet instructions.
- Remove the meatballs and keep warm.
- Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.
- Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan.
- Serve the meatballs with the pasta and garnish with the sage leaves.
Nutrition Facts : Calories 818.1, Fat 29, SaturatedFat 11.2, Cholesterol 167.5, Sodium 2449.1, Carbohydrate 97.7, Fiber 4.2, Sugar 7, Protein 40.4
TUNISIAN BEEF STEW (LIFTIYYA)
This recipe comes from the book "Real Stew". The name on the book was: Turnip,Tomato, Chickpea, and Spinach Stew with Beef from Tunisia (pretty long name). I'm posting the recipe as it appears on the book, but I made it on the crock pot, adding the chickpeas and spinach in the last 1/2 hour.
Provided by MsPia
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roll the meat in Tabil and black pepper.
- In a casserole, heat the olive the oil over medium heat.
- Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
- Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
- Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
- Stir in the lemon juice and serve.
Nutrition Facts : Calories 605.4, Fat 43.4, SaturatedFat 11.8, Cholesterol 76, Sodium 1210.2, Carbohydrate 29.9, Fiber 8.4, Sugar 11.4, Protein 27.5
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