Best 3 Mediterranean Lamb Balls Recipes
Tantalize your taste buds with a culinary journey to the sun-kissed shores of the Mediterranean! Immerse yourself in the vibrant flavors of our Mediterranean Lamb Balls, a symphony of succulent ground lamb, aromatic herbs, and spices, delicately nestled in a velvety tomato sauce. Savor each bite of these tender meatballs, infused with the essence of the Mediterranean.
Alongside these delectable lamb balls, our article presents a medley of equally enticing recipes that capture the culinary spirit of the Mediterranean region. Embark on a taste adventure with our classic Hummus, a creamy and flavorful dip made from chickpeas, tahini, and a blend of spices, perfect for dipping pita bread, vegetables, or meat.
Indulge in the vibrant flavors of our Mediterranean Mezze Platter, a colorful assortment of small dishes that showcase the region's diverse culinary heritage. From savory stuffed grape leaves to creamy tzatziki sauce and tangy pickled vegetables, this platter is a feast for both the eyes and the palate.
For a refreshing and herbaceous twist, try our Mediterranean Quinoa Salad, a delightful blend of fluffy quinoa, fresh herbs, crisp vegetables, and a zesty lemon-herb dressing. This salad is a delightful side dish or a light and healthy meal on its own.
Last but not least, satisfy your sweet cravings with our heavenly Mediterranean Baklava, a filo pastry filled with chopped nuts, sweetened with honey syrup, and sprinkled with pistachios. Each bite of this rich and decadent dessert is a true celebration of Mediterranean flavors.
MEDITERRANEAN PASTA WITH LAMB MEATBALLS
Steps:
- Preheat oven to 350 degrees F.
- For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
- For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
- Cook pasta according to package directions; drain.
- To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
- In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
MEDITERRANEAN LAMB BALLS
When we opened the Shop, these Mediterranean balls were our first daily special. We were so busy that we didn't get a chance to change it for three weeks, but nobody really complained because they were so delicious. People still get excited when we bring them back for a day or two. The raisins and walnuts give this ball a subtly sweet and earthy quality that complements the lamb. Make these into mini balls and pass them around at your next party. Just add toothpicks and Spinach-Basil Pesto (page 58) for dip. No sauce required. Or serve them over a bed of Braised Kale with Anchovies and Garlic (page 93) or Creamed Spinach (page 100).
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground lamb, eggs, raisins, walnuts, parsley, mint, bread crumbs, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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.
Tips:
- Choose high-quality lamb: Opt for ground lamb with a good fat ratio, around 20-25%, for juicy and flavorful meatballs.
- Use fresh herbs and spices: Incorporate aromatic herbs like mint, parsley, and oregano, and warm spices like cumin and cinnamon for an authentic Mediterranean taste.
- Don't overmix the lamb mixture: Overmixing can result in tough meatballs. Mix just until the ingredients are well combined.
- Chill the meatballs before cooking: Chilling the meatballs for at least 30 minutes helps them hold their shape better during cooking.
- Cook the meatballs thoroughly: Ensure the meatballs are cooked through to prevent any potential foodborne illness. Use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
- Serve with a flavorful sauce: Complement the meatballs with a tangy tomato sauce, a creamy yogurt sauce, or a refreshing tzatziki sauce.
Conclusion:
These Mediterranean lamb balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even in salads or pita sandwiches. With their succulent texture, aromatic flavors, and customizable accompaniments, they are sure to be a hit at any gathering. Experiment with different herbs, spices, and sauces to create your unique take on this Mediterranean classic.
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