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:

Quickview
202k Calories
9g Protein
12g Total Fat
14g Carbs
10% Health Score
Limit These
Calories
202k
10%

Fat
12g
19%

  Saturated Fat
4g
28%

Carbohydrates
14g
5%

  Sugar
5g
7%

Cholesterol
48mg
16%

Sodium
891mg
39%

Get Enough Of These
Protein
9g
19%

Vitamin K
27µg
26%

Vitamin B3
3mg
19%

Potassium
614mg
18%

Vitamin A
803IU
16%

Vitamin C
12mg
16%

Vitamin B12
0.93µg
16%

Manganese
0.3mg
15%

Vitamin E
2mg
14%

Selenium
9µg
14%

Iron
2mg
14%

Copper
0.26mg
13%

Vitamin B2
0.22mg
13%

Phosphorus
125mg
13%

Zinc
1mg
12%

Fiber
2g
12%

Vitamin B6
0.23mg
11%

Magnesium
38mg
10%

Folate
33µg
8%

Vitamin B1
0.12mg
8%

Vitamin B5
0.76mg
8%

Calcium
41mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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