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Lamb Meatballs with Raisin Pesto

Lamb Meatballs with Raisin Pesto


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Loving meatballs has never been this rewarding. They’re gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

Ingredients

  • ½ cup panko (Japanese breadcrumbs)
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
  • 2 Tbsp. plus ½ cup extra-virgin olive oil
  • 1½ tsp. kosher salt, plus more
  • Plain whole-milk Greek yogurt (for serving)

Recipe Preparation

  • Place a rack in upper third of oven; preheat to 425°. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1½ tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.

  • Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.

  • Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.

  • Spread yogurt over plates and divide pesto and meatballs on top.

Related Video

Spicy Lamb Meatballs with Raisin Pesto

Reviews SectionLovely recipe! At this point, I have made it about half a dozen times and it is always a crowd pleaser; do not shy away if you aren't a fan of lamb as the gaminess which is often the lamb hang-up is completely negated by the bold flavors of assertive seasoning. I usually end up increasing all of the spices to taste (less the salt). When serving, these are so versatile! I often will serve them as a sandwich or wrap on naan or pita with yogurt, the recommended pesto, and crunchy za'atar chickpeas. Sometimes I substitute the mint/raisin pesto for a mint-cilantro chimichurri for a less sweet application. Either way, they are always delicious. Strongly recommend.AnonymousGrosse Pointe, MI06/21/19So easy to make it's now a staple in my meal prep! Of course, they taste best fresh out of the oven, but I like to save the extras or double the recipe and keep the rest in the freezer. They are easy to re-heat and the flavor remains the same.Fantastic and delicious recipe. Many thanks to Andy. I have tried twice within one week. My boys love it. So easy to make it. ❤️❤️❤️❤️MyandyCalifornia 01/28/19Brilliant recipe! Delicious meatballs and that pesto is divine! So easy too!Melanie PivaMelbourne, Australia 01/14/19Delicious and super easy to make. Subbed panko for almond meal and turned out great. Will be making on the regularWow! So much taste in single bite! These are easy to make and so delicious! Delightful!Made these meatballs, they were perfect! I switched out the pesto with a chimichurri-style pesto and it was perfect. The meatballs were light but filling, the sauce was fresh but flavorful. 10/10 would make again.I've made this twice in the last week. Unbelievable. Easy to make too.AnonymousLos Angeles04/08/18This was a big hit here! Served the meatballs exactly as pictured, with greek yoghurt, the pesto & flatbread + a nice bright cabbage slaw for some crunch. Worth bearing in mind that you might need to drain the meatballs part way through cooking. Mine seemed to release a lot of fat. They browned up better when I poured most of it off.pottsy.1990London, UK01/12/18I really loved this! My wife was a little timid because she doesn't like mint that much, but it's not overly minty at all, very well balanced. I served this with the yogurt and some toasted naan. Very simple and flavorful dish, would definitely make it again!This was an amazingly delicious and unique main that came together pretty quickly, making it a perfect choice for a post work/gym weeknight dinner. I loved the sweetness in the raisin pesto and thought it paired perfectly with the lamb and mint. I added a little more red pepper for some extra heat and served with roasted lavash sprinkled with za'atar. Definitely adding this to the weeknight rotation!I haven't made this recipe but it sounds delish. Question, can I make this recipe with ground turkey and net similar results?AnonymousLas Vegas01/04/18Wow, this was amazing! Definitely going into the keeper pile at our home. What a delicious dish, and perfect with some naan bread on the side. Phenomenal taste, and easy to follow recipe. So much of this can be done ahead of time that it can easily translate to an under 30 minute weekday meal.

(Not Quite Kofta) Lamb Meatballs

Lamb meatballs are easy to prep, quick to cook (they're broiled, not pan fried -- less mess!), and have a light texture with a crispy crust. The secret ingredient to keeping them juicy? Golden raisins! Serve over hummus with toasted pine nuts for an easy weeknight dinner that's ready in less than 25 minutes!

Recipe + -


Caramelize these lamb meatballs, spiced with ginger, garlic, mint, feta cheese, and spinach, on the grill before dressing them with a green herb sauce.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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What to Serve With Meatballs: Thinking Beyond Spaghetti With 10 Recipes

Everyone&aposs got an opinion on what to serve with meatballs, and it usually amounts to a plate of pasta and tomato sauce—and as delicious as spaghetti is, you&aposre really limiting yourself if that&aposs the only way you eat them! Meatballs are like the gifts that keep on giving, because they freeze really well after they&aposve been cooked, so you can reheat and add to any sauce or dish. Baked, fried, or skewered, here are ten exciting ways to serve up spaghetti&aposs favorite sidekick for dinner this week. Keep reading to find out what to eat with meatballs instead of pasta!


What to Serve With Meatballs: Thinking Beyond Spaghetti With 10 Recipes

Everyone&aposs got an opinion on what to serve with meatballs, and it usually amounts to a plate of pasta and tomato sauce—and as delicious as spaghetti is, you&aposre really limiting yourself if that&aposs the only way you eat them! Meatballs are like the gifts that keep on giving, because they freeze really well after they&aposve been cooked, so you can reheat and add to any sauce or dish. Baked, fried, or skewered, here are ten exciting ways to serve up spaghetti&aposs favorite sidekick for dinner this week. Keep reading to find out what to eat with meatballs instead of pasta!


Lamb Meatballs in Apple Chutney Sauce Recipe '> Lamb Meatballs in Apple Chutney Sauce Recipe

I had just made a batch of Apple Tomato Chutney. It just looked too delicious to be used only as a condiment I went all out and incorporated it in these Indian lamb meatballs. Needless to add, the finished dish was heavenly, and as importantly, affordable.

Do not hesitate to make a whole batch of chutney:

You will find plenty of exciting dishes to eat it with, plus you will have a couple jars to spare for your friends!

If you can’t get your hands on lamb for these lamb meatballs, go ahead and use ground beef.

Ingredients

  • 1 cup Apple Tomato Chutney
  • 3 cups water
  • 2 pounds ground lamb, try your best for lean (settle for ground beef)
  • 1/2 cup warm water

Instructions

In a food processor, process the chutney until smooth. Mix with the water in a large skillet, and bring to a boil. Mix the ground meat with the warm water thoroughly in a bowl. Form walnut-sized balls, and throw them in the hot cooking liquid as you shape them. You will get about 3 dozen total. Bring the flame to medium, cover and cook about 1 hour. The sauce will get thick and creamy. Transfer to a serving platter, sauce and all, and serve hot.


Roasted Leg Of Lamb

Simple and absolutely delicious, this roasted leg of lamb is a great and easy way to entertain for the holidays or a dinner party.

Ingredients

  • 7 pounds Leg Of Lamb, Boneless
  • 1-½ Tablespoon Kosher Salt
  • 2 Tablespoons Fresh Rosemary, Chopped
  • 1 Tablespoon Fresh Ground Pepper

Preparation

In a small bowl, combine salt, rosemary, and pepper. Stir.

Sprinkle and rub salt mixture over the entire leg of lamb.

Place lamb, fat side up, on a roasting rack in a roasting pan.

The roasting time all depends on the size of the leg and the way you like your lamb. Roasting times for a 4-7 pound leg of lamb are as follows medium rare, 20 minutes per pound or until internal temperature reaches 145° medium, 25 minutes per pound or until internal temperature reaches 160° medium-well, 30 minutes per pound or until internal temperature reaches 170°.

Remove the meat from the oven when it reaches 5° to 10° below desired temperature. Place on a carving board and cover tightly with foil. Let rest for 10 minutes.


Cook this: Lamb meatballs with raisin pesto

My college friends and I have an ongoing email chain whose sole purpose is to share good recipes. Not recipes that you make and then say “yeah, okay, that was fine,” but the recipes that are so good you need to instantly share them with everyone you know. Maybe strangers, too. This Bon Appetit recipe for lamb meatballs with raisin pesto is my latest contribution to the email thread. I know, raisin pesto sounds weird, but it’s not it’s sweet and herbal and minty and delicious and please slot this into next week’s dinner rotation. You’re welcome. [ Kate Bernot ]

Gwen Ihnat is the Editorial Coordinator for The A.V. Club.

Kate Bernot is a freelance writer and a certified beer judge. She was previously managing editor at The Takeout.


Meals from the Market: Make Meatballs

This week we’re celebrating National Meatball Day! For a different take on traditional meatballs, our own Barbara Wilder came up with this spicy lamb recipe to delight your taste buds. The cool yogurt and bright minty pesto are a revelation.

Lamb Meatballs with Raisin Pesto

recipe by Andy Baraghani for Bon Appetit Test Kitchen

Ingredients:

  • 1 large egg
  • ½ cup panko breadcrumbs
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground turmeric
  • ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
  • 2 tablespoons plus ½ cup extra-virgin olive oil
  • 1 ½ teraspoons salt, plus more
  • 2 garlic cloves, divided
  • 1 lb. ground lamb
  • 2 cups mint leaves
  • 3 tablespoons golden raisins
  • Plain whole-milk Greek yogurt for serving
  1. Place a rack in upper third of oven preheat to 425 degrees. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 tablespoons oil, and 1 ½ teaspoons salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
  2. Gently roll lamb mixture into 1 ½” diameter balls (about the size of a golf ball you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
  3. Meanwhile, puree mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining ½ cup oil, and a big pinch of salt in a blender until smooth. Taste the pesto season with more salt if needed.
  4. Spread yogurt over plates and divide pesto and meatballs on top.

Do Ahead: Pesto can be made 2 days ahead cover and chill. Meatballs can be formed 2 months ahead freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen until ready to thaw and bake.

Try a yummy Greek salad, some roasted cauliflower, lemon roasted potatoes, or maybe lentils or barley with mushrooms as an appropriate side dish. What a great way to celebrate meatballs!


Reasons to lick a page

. Versluis gazed at the brilliance of the tablecloth in the lamplight - with the bread board and the water jug, the salt and pepper, the oil and vinegar all laid out precisely upon it. The table spoke of neatness, sobriety and constant vigilance against indulgence and prodigality.

Karel Schoeman, Another Country.

Nancy Cardozo shares a house with her friend Aileen Ward in New Milford, Conn. both are writers in their 90s. “We eat everything we like,” Ms. Cardozo said. “Any kinds of eggs, blini, any good red or beluga caviar with crème fraîche, cheesecake, chocolate soufflé with whipped cream, crème brûlée, filet mignon, pasta with pesto. Aileen drinks Lillet, and I’m vodka and tonic. We drink as much as we can.”

You are a lousy lover, a careless husband and a bad father and you can cook yourself an egg tomorrow night.

From a framed fax hanging in the ladies' room of The Duchess of Wisbeach, Cape Town.

Yes, there are meals that are eaten at the edge of the lips and the edge of the fork, with the little finger in the air, the spine erect, and with a somewhat dazed air. But that is not me.

Roger Verge, Entertaining in the French Style

. the way in which mealtimes are passed is most important to what happiness we find in life.

Brillat Savarin, The Physiology of Taste

. coffee, like tea for the Irish lady, should be strong enough to trot a mouse upon.

MFK Fisher, Coffee , Atlantic Monthly, 1945

It was a hot day but cool in the old building and the waiter asked, "Do you want gazpacho?" He was an old man and he filled their glasses again.
"Do you think the senorita would like it?"
"Try her," the waiter said gravely as though he were speaking of a mare.
It came in a large bowl with ice floating with the slices of crisp cucumber, tomato, garlic, bread, green and red peppers, and the coarsely peppered liquid tasted lightly of oil and vinegar.
"It's a salad soup, " Catherine said. "It's delicious."
" Es gazpacho ," the waiter said.

Ernest Hemingway, The Garden of Eden.

On this morning there was brioche and red raspberry preserve and the eggs were boiled and there was a pat of butter that melted as they stirred them and salted them lightly and ground pepper over them in the cups. They were big eggs and fresh and the girl's were not cooked quite as long as the young man's. He remembered this easily and he was happy with his which he diced up with the spoon and ate only with the flow of butter to moisten them and the fresh early morning texture and the bite of the coarsely ground pepper grains and the hot coffee and the chickory-fragrant bowl of cafe au lait.


Watch the video: How To Make Lamb Meatballs With Mint-Yogurt Sauce. Richard Blais At Home (July 2022).


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