Lamb meatballs for all occasions - madness!

Our March Meatball Madness takes on lamb this week - have a go at these tasty morsels!


Lamb Meatball Tagine

500g lamb mince

¾ cup fresh breadcrumbs

1 egg, lightly beaten

1 brown onion, finely chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon ground ginger

1 cup beef stock

2 tomatoes, chopped

½ cup raisins

75g baby spinach

½ cup plain Greek-style yoghurt

½ cup fresh coriander leaves

¼ cup slivered almonds, toasted

Dutch (baby) carrots, roasted, to serve

Red onion, to serve

Couscous, to serve

Place mince, breadcrumbs, egg and ½ the onion in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.

Heat ½ the oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over. Drain on paper towel.

Heat remaining oil in pan over medium heat. Add remaining onion. Cook, stirring, for 5 minutes or until onion is softened. Add garlic, cumin, ground coriander, turmeric and ginger. Cook for 1 minute or until fragrant. Stir in stock, tomato and raisins.

Return meatballs to pan. Bring to a simmer. Simmer, stirring occasionally, for 4 to 5 minutes or until meatballs are cooked through. Stir in spinach. Cook for 1 minute or until spinach is just wilted. Dollop with yoghurt. Sprinkle tagine with fresh coriander and almonds. Serve with roasted carrots and onion, and couscous.

Lamb and Pine Nut Meatballs with Parsley Salad

¼ cup currants

1 brown onion, roughly chopped

2 garlic cloves, roughly chopped

1 cup fresh flat-leaf parsley leaves, roughly chopped

½ cup fresh mint leaves

½ cup fresh breadcrumbs

1 teaspoon ground cinnamon

¾ cup pine nuts

600g lamb mince

200g tub hummus

Lebanese bread, to serve

Parsley salad

½ cup fresh mint leaves, roughly chopped

2 cups fresh flat-leaf parsley leaves

4 green onions, thinly sliced

250g cherry tomatoes, quartered

1 teaspoon ground cumin

2 tablespoons lemon juice

¼ cup extra virgin olive oil

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Place currants in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain well.

Place onion, garlic, parsley, mint, breadcrumbs, cinnamon and pine nuts in a food processor. Pulse for 30 seconds or until a rough paste forms. Spoon into a large bowl. Add mince and currants. Season with salt and pepper. Mix well. Using 2 tablespoons of mixture at a time, roll into balls. Place on prepared tray. Bake for 25 minutes or until golden and cooked through.

Meanwhile, make Parsley salad Place mint, parsley, green onion, tomato, cumin, lemon juice and olive oil in a large bowl. Stir to combine. Season with salt and pepper.

Serve meatballs with hummus, parsley salad and Lebanese bread.


Rogan Josh Lamb Meatballs

500g lamb mince

¼ cup rogan josh paste

¼ cup chopped fresh coriander leaves

½ cup fresh breadcrumbs

1 egg, lightly beaten

1 tablespoon vegetable oil

1 medium brown onion, halved, thinly sliced

2 garlic cloves, crushed

400g can diced tomatoes

½ cup Massel chicken style liquid stock

½ cup Greek Style Yoghurt

Steamed Basmati rice, pappadums and coriander leaves, to serve

Combine mince, paste, 2 tablespoons coriander, breadcrumbs and egg in a bowl. Season with pepper. Roll level tablespoons mixture into balls. Place on a plate. Cover with plastic wrap. Refrigerate for 20 minutes, if time permits.

Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Transfer to a large plate. Cover to keep warm. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until softened. Add tomato and stock. Bring to the boil. Return meatballs to pan. Reduce heat to low. Cook for 10 minutes or until meatballs are cooked through.

Combine yoghurt and remaining coriander in a bowl. Season with salt and pepper. Serve meatball mixture with rice, yoghurt mixture and pappadums.

 

 

 

 

 

 

Recipe source:  taste.co,m.au

Spicy Lamb Meatball and Pineapple Bowl

4 x 20cm flour tortillas, cut into wedges

Olive oil cooking spray

500g lamb mince

¾ cup fresh breadcrumbs

1 egg, lightly beaten

2 ½ teaspoons piri-piri seasoning

2 tablespoons vegetable oil

½ small pineapple, peeled, sliced

¼ red cabbage, finely shredded

2 tablespoons lime juice

1 tablespoon rice bran oil

125g cherry tomatoes, halved

½ red onion, finely chopped

1 tablespoon chopped fresh coriander leaves

¼ cup light sour cream, to serve

Lime wedges, to serve

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Place tortilla wedges, in a single layer, on prepared tray. Spray with oil. Bake for 10 minutes or until golden and crisp.

Meanwhile, combine mince, breadcrumbs, egg and 2 teaspoons seasoning in a bowl. Season. Roll level tablespoons of mixture into balls. Heat vegetable oil in a large frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Return pan to heat.

Toss pineapple and remaining seasoning in a bowl. Add to pan. Cook for 2 to 3 minutes each side or until beginning to char.

Toss cabbage, ½ the lime juice and ½ the rice bran oil in a bowl. Season with salt and pepper. Divide cabbage, pineapple, meatballs and tortilla wedges among 4 bowls. Combine tomato, onion, coriander and remaining lime juice and rice bran oil in a bowl. Top bowls with tomato mixture. Serve with sour cream and lime wedges.


Knights Meats