| Real Life Recipes
Lamb Meatballs |
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| Spicy Ontario Lamb Meatballs with Fresh Garlic, Cucumber Yogurt & Chipotle Sauce serves 4 1/ 2 lb ground lamb, if you do not see ground lamb in the meat counter, request the butcher to grind up lamb that has 20% fat content 1 onion, diced 1-1/2 tbsp olive oil 2 garlic cloves, smashed 1 1/ 2 cup whole-wheat breadcrumbs 1 egg 1/4 cup fresh parsley, chopped Sea salt & cracked black pepper, to taste 1/2 tsp dried basil 1/4 tsp dried oregano 1 tsp cumin 4 oz Feta cheese, crumbled 3 oz Chipotle Sauce (Tabasco makes a good Chipotle Pepper Sauce) Method Preheat oven to 400 F. Place the following ingredients in a large mixing bowl; garlic, ground lamb, onion, cumin, egg, parsley, spices, whole-wheat breadcrumbs, 1 oz Chipotle sauce & crumbled feta cheese. Mix together with a spoon or your hands.Fill another bowl with warm water, set aside. Form meatballs by first dipping your hands into the warm water then pick up meat mixture to form even sized balls of desired size.*Heat a large ovenproof skillet to high; add oil and meatballs, arranging the meatballs in 1 layer in the pan. Quickly sear meatballs over high heat, and then place in the pre-heated oven cooking until the meatballs are well browned and firm to the touch, approximately 8 to 10 minutes. *Cocktail size meatball is: 3/ 4 – 1 oz or Dinner size meatball is: 1 1/ 2 – 2 oz Cucumber yogurt with chipotle 1/ 4 of a cucumber, slice lengthwise into strips, then cut into small pieces 8 oz plain yogurt 2 tbsp fresh mint, chopped Juice of 1 lime Sea salt & cracked black pepper, to taste Mix together in a bowl. assemble Place meatballs on a serving platter, sprinkle Cucumber Yogurt over meatballs followed by sprinkling Chipotle Sauce on top of the yogurt. Serve with Couscous with Vegetables, Black Olives, Raisins & Fried Peaches |
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