Thursday, August 25, 2011

lamb meatballs


I'm trying this out today. Slight variations. I'm using rice rather than bread crumbs. I'll report how it goes later.


Lamb Meatballs
 
recipe image
Rated:rating
Submitted By: Kathy W.
Photo By: Chris I.
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 24

"This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain."
INGREDIENTS:
1 tablespoon unsalted butter
5 shallots, minced
2 pounds ground lamb
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 tablespoons lemon zest
1/2 teaspoon dried marjoram
salt and freshly ground black pepper to
taste
1/2 cup unsalted butter
1 tablespoon olive oil
2 1/2 tablespoons tomato sauce
1/4 cup wine
1 small garlic clove, minced
1 dash ground cinnamon
toothpicks
DIRECTIONS:
1.Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
2.Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
3.Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
4.Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
ALL RIGHTS RESERVED © 2011 Allrecipes.comPrinted from Allrecipes.com 8/25/2011

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