Mediterranean Lamb Meatballs
Mediterranean Lamb Meatballs takes approximately 1 hour and 50 minutes from beginning to end. This recipe serves 24 and costs $1.26 per serving. One serving contains 203 calories, 10g of protein, and 13g of fat. This recipe from Food Republic has 39 fans. It is a good option if you're following a dairy free diet. It works well as a rather inexpensive hor d'oeuvre. Head to the store and pick up salt, garlic, parsley, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. If you like this recipe, take a look at these similar recipes: Mediterranean Lamb Meatballs, Mediterranean meatballs: a lamb meatball with Tunisian spices, and Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 80 minutes
Ingredients:
1 bay leaf, fresh or dry
1/2 cup bread crumbs
3 eggs
2 cloves garlic, peeled and roughly chopped
2 pounds American lamb, ground
Meatballs
1/2 cup mint leaf, chopped
2 tablespoons olive oil
1 sprig fresh oregano, or 1/2 teaspoon dry
1/2 cup parsley, chopped
1 cup raisins, chopped
2 teaspoons salt
1 tablespoons tomato paste
Classic Tomato Sauce
2 [28 ounce] cans canned tomatoes, chopped, preferably San Marzano
1/2 cup walnut pieces, chopped
1 yellow onion, diced, about 1 1/2 cups
Equipment:
oven
mixing bowl
baking pan
pot
Cooking instruction summary:
Directions: For Meatballs:Preheat the oven to 450 degrees F. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.Drizzle the olive oil into a large baking dish (9x12) making sure to evenly coat the entire surface (use your hand to help spread the oil).Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.Roast until firm and cooked through (about 20 minutes).Allow the meatballs to cool for five minutes before removing from the tray.Serve with Classic Tomato Sauce (recipe below).For Classic Tomato Sauce:Cook the onions with the olive oil, oregano, bay, garlic and salt in a large pot (12 qt) over medium heat, stirring constantly until soft and translucent (about 15 minutes). Add the tomato paste and continue cooking for five minutes. Add the canned tomatoes and stir constantly until the sauce begins to boil. Continue cooking for 1 hour, stirring ever four or five minutes to keep the sauce from burning. Season with salt to taste.
Step by step:
1. For Meatballs:Preheat the oven to 450 degrees F.
2. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Drizzle the olive oil into a large baking dish (9x1
4. making sure to evenly coat the entire surface (use your hand to help spread the oil).
5. Roll the mixture into round, golf ball sized meatballs making sure to pack the meat firmly.
6. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.Roast until firm and cooked through (about 20 minutes).Allow the meatballs to cool for five minutes before removing from the tray.
7. Serve with Classic Tomato Sauce (recipe below).For Classic Tomato Sauce:Cook the onions with the olive oil, oregano, bay, garlic and salt in a large pot (12 qt) over medium heat, stirring constantly until soft and translucent (about 15 minutes).
8. Add the tomato paste and continue cooking for five minutes.
9. Add the canned tomatoes and stir constantly until the sauce begins to boil. Continue cooking for 1 hour, stirring ever four or five minutes to keep the sauce from burning. Season with salt to taste.
Nutrition Information:
covered percent of daily need
