Lamb Meatballs with Green Goddess Sauce

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INGREDIENTS

Green Goddess Sauce

• 1 teaspoon anchovy paste

• 1 clove garlic, minced

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup basil leaves

• 2 tablespoons parsley leaves

• 2 tablespoons tarragon leaves

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• Salt and pepper to taste

Meatballs

• 1 pound ground lamb

• 1 tablespoon oil

• ¼ cup shallots, minced

• 1 clove garlic, minced

• ½ cup breadcrumbs

• 1 lemon, juiced

• 1 tablespoon parsley, chopped

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 egg, beaten

• Salt and pepper to taste

DIRECTIONS

Green Goddess Sauce

Blend all ingredients in a blender until smooth. Season with salt and pepper.

Lamb Meatballs

Heat oven to 400°F. Place lamb in a large mixing bowl. In a small sauté pan, heat oil and cook shallots and garlic until fragrant. Add to lamb and stir gently to combine. Add remaining ingredients and gently stir to combine. Reheat sauté pan and cook a small amount of lamb mixture to check seasoning. Adjust if desired. Shape meat into 20-24 meatballs and arrange on an oven-proof tray coated with oil. Bake 15-20 minutes, until internal temperature reaches 160°F. Serve with Green Goddess Sauce.

USDA reccomends lamb reach an internal temp of 160F.

Cured Lemon and Herb American Lamb Meatballs

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INGREDIENTS

Cured lemons  

• 3 medium-sized lemons, thinly sliced, ends removed 

• 3 tablespoons sugar 

• 3 tablespoons kosher salt 

• 1/4 cup white vinegar 

• 1/3 cup olive oil 

 Meatballs 

•  1 pound ground American lamb 

• 1 cup panko breadcrumbs 

• 1 egg 

• 1/4 cup chopped onions 

• 4-5 cured lemon slices, chopped 

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh flat leaf parsley 

• Salt and pepper to taste 

Creamy feta yogurt 

•  5-ounce container whole milk feta 

• 1 cup whole milk Greek yogurt 

• 3-4 slices cured lemons 

• 1/2 cup mixed fresh herbs: dill and flat leaf parsley 

• 1 small clove garlic 

• Salt and pepper to taste 

• 1/4 cup heavy cream 

Tangy cucumber salad 

•  2-3 cups cocktail cucumbers, sliced into coins 

• 1/2 cup chopped dill 

• 1/4 cup sliced red onion 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• 1 teaspoon honey 

• 1/2 cup white vinegar 

• Salt and pepper to taste 

DIRECTIONS

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

Slice the lemons as paper-thin as you can.

In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F. 

While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!

American Lamb Meatballs with Whipped Feta

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INGREDIENTS

• 1 lb. American Ground Lamb⁠

• 1/4 cup diced red onion⁠

• 2 garlic cloves, minced⁠

• 2 tablespoons plain greek yogurt⁠

• 1 tsp. oregano⁠

• 1 tsp cumin⁠

• 1 tsp parley⁠

• 1/4 tsp. black pepper⁠

• 1/2 tsp sea salt⁠

• 1 garlic clove⁠

• 1/2 cup crumbled feta cheese⁠

• 3 oz. cream cheese, softened⁠

• 1 teaspoon of chopped fresh rosemary⁠

• 1/2 teaspoon of chopped fresh thyme⁠

• 1 tablespoon lemon juice⁠

• 2 cups thinly sliced English cucumbers ⁠

• 1/4 of finely sliced red onion⁠

• 1/4 cup of rice wine vinegar⁠

• 1 teaspoon of honey⁠

• 1/2 teaspoon avocado oil⁠

• 1/4 teaspoon of red pepper flakes⁠

• 1/4 teaspoon of sea salt⁠
  
  

DIRECTIONS

Meatballs

To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.

Whipped Feta

To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.⁠

Pickled Cucumbers

To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.⁠

Assemble

Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 160F.

Lamb Meatballs with Pomegranate BBQ

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INGREDIENTS

Pomegranate Molasses BBQ Sauce

• 1 1/2 Tablespoons olive oil

• 1 small shallot, minced (you can also sub onion) – 3 Tablespoons

• 4 cloves of garlic, minced

• 6 ounces tomato paste (one small can)

• 1/2 cup pomegranate molasses

• 1 Tablespoon apple cider vinegar (or any vinegar, white, rice or red wine would work well)

• 1/3 cup maple syrup (can sub honey or brown sugar)

• 2 Tablespoons Worcestershire sauce

• 1 Tablespoon Dijon mustard (stone ground or smooth)

• 2 teaspoons smoked paprika (sweet paprika is fine too)

• 2 teaspoons ground allspice

• 1 teaspoon black pepper

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon red pepper flakes (can sub Aleppo pepper or chili pepper for less heat)

• 1 Tablespoon kosher salt*

• 1/4 cup water

• 1/2 cup pomegranate juice

• 1 Tablespoon bourbon** (optional)

Lamb Meatballs

• 2 Tablespoons olive oil

• 1 large onion, (diced)

• 4 teaspoons kosher salt, divided*

• 5 cloves of garlic, minced

• 2 teaspoons ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground coriander

• 1 cup fine bulgur

• 1/3 cup milk, (any type of milk will work including alternatives)

• 2 pound ground American Lamb

• 2 Tablespoons dried mint

• 1/2 teaspoon ground pepper

• 2 large eggs

• 2 Tablespoons pomegranate molasses

• 2 Tablespoons toum (optional but recommended)

DIRECTIONS

Pomegranate Molasses BBQ Sauce

In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.

Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes.  Remove from heat and set aside.

Lamb Meatballs

Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper. 

In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt)  and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.

In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.

In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.

Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.

Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit. 

Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.

Note: USDA recommends ground lamb be cooked to an internal temperature of 160F

Moroccan American Lamb Meatballs

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INGREDIENTS

• 1 and 1/2 tsp cumin

• 1 tsp coriander

• 1/2 tsp cinnamon

• 1/4 tsp allspice

• 1/2 tsp paprika

• 2 tsp salt

• 1/2 tsp pepper

• 2 lbs ground American lamb

• 2 large eggs

• 2/3 cup breadcrumbs

• 1/2 cup olive oil

  Herb Yogurt Dip

• 2 cups plain yogurt

• Drizzle of olive oil

• Pinch of salt

• Pinch of pepper

• Handful of fresh parsley, finely chopped

DIRECTIONS

Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

Herb American Lamb Meatballs with a Horseradish Dipping Sauce

Recipe provided by | Lindsey Eats LA

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INGREDIENTS

For the Lamb

• 1 pound Ground American Lamb

• 1 tablespoon dill, finely chopped

• 2 tablespoons cilantro, finely chopped

• 1/3rd cup parsley, finely chopped

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1/2 small grated onion, about 2 tablespoons 1/2 of a lemon zest

• 1/3rd cup panko breadcrumbs

• 1 egg

• 1 tablespoon olive oil

• Salt and pepper to taste

Horseradish Dipping Sauce

• 1/4th cup mayo

• 1/4th cup sour cream

• 2 tablespoons chives, finely chopped

• 1 tablespoon horseradish

• 1 teaspoon white wine vinegar

• Salt and pepper to taste

DIRECTIONS

Instructions

Preheat your oven to 425 degrees. Finely chop your ingredients and

onions. In a bowl with your ground lamb, add in all your lamb

seasonings, spices and herbs. Mix really well and set aside at room

temperature.

In the meantime; in a bowl, mix your mayo, sour cream, chives,

horseradish, white wine vinegar and salt and pepper. Mix well and set

in the fridge.

Next, line a baking sheet with parchment paper (optional to add

baking oil spray) and take a small ice cream scooper or tablespoon and

scoop your meatballs. Shape in your hand as a ball and place on the

baking sheet - it makes about 15-16 meatballs.

Bake for 10 minutes and broil on high for the last 5 minutes, all in the

top rack of your oven. Serve with your horseradish sauce.

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

Recipe provided by | The Daley Plate

Prep Time: 15 minutes | Cook Time: 20-30 minutes | Serves: 10

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INGREDIENTS

· 1 tablespoon olive oil

· 1 medium yellow onion, finely diced

· 1 pound ground American Lamb

· 1 extra large egg

· 4 cloves garlic, finely minced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon cracked black pepper

·  1 teaspoon lemon pepper seasoning

· 1 tablespoon fresh lemon zest

· 1 tablespoon freshly chopped oregano

· 1 tablespoon dried parsley

· 1 ounce chopped kalamata olives

· 8 ounces French-style feta (I love Valbreso), divided

To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

· 4 ounces feta (from above)

· 1/2 cup plain yogurt

· 1 clove garlic made into a paste

· 1 small lemon, zest and juice

· 2 tablespoons fresh herbs (dill, oregano, parsley, chives)

DIRECTIONS

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

 To make the feta sauce:

 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Notes: Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.

American Lamb Meatballs with Harissa Yogurt

Recipe provided by | THE FOOD JOY

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INGREDIENTS

LAMB MEATBALLS

• 1 egg room temperature

• 1/2 cup plain breadcrumbs

• 1/2 cup white onion diced

• 2 cloves garlic minced

• 1/4 cup parsley diced

• 1 1/4 teaspoons cumin

• 1 1/4 teaspoons paprika

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 1 pound Ground American Lamb

HARISSA YOGURT

• 1 cup Greek yogurt, plain I used Whole Food’s non-dairy Greek yogurt

• 2 tablespoons harissa paste

• 1 1/2 tablespoons fresh lemon juice

• salt and pepper to taste

DIRECTIONS

Meatballs

Preheat the oven to 425 degrees and line a baking sheet with parchment.

Crack the egg into a large/medium sized mixing bowl and lightly whisk. Add in the breadcrumbs, onion, garlic, parsley, cumin, paprika, cayenne pepper, black pepper and salt. Mix until evenly combined. Add in the ground American lamb and mix using your hands unti well combined.

Roll out about 2 tablespoons of meat in your hands to form an even ball (Tip: you can coat your hands with a little olive oil to avoid stickiness!).

Place them on the lined baking sheet and cook for about 15-20 minutes or until browned on the outside and cooked throughout.

Harissa Yogurt

Combine all ingredients together. Add salt and pepper to taste. Refrigerate until ready to use.

Drizzle the Harissa Yogurt overtop or using toothpicks to dip each one into the sauce and enjoy!

American Lamb Meatballs with Indian Curry Sauce

Recipe provided by | FEASTING AT HOME

Servings: 10-12 Meatballs Preparation Time: 15 minutes Cook time: 35 minutes

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INGREDIENTS

Lamb Meatballs

1 pound ground American lamb

2 garlic cloves, finely minced

1 shallot, finely minced ( or sub ½ cup chopped onion)

1 teaspoon kosher salt

1 teaspoon garam masala

1 teaspoon dried mint ( or 1 tablespoon fresh)

Indian Curry Sauce

2 tablespoons ghee, butter or olive oil

4 cloves garlic- minced

2 tablespoons fresh ginger, grated or use paste

1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

1 tablespoon garam masala spice

1 teaspoon fennel seeds

1 teaspoon dried fenugreek leaves ( optional, but good! )

1 extra large tomato, finely diced, with juices

1 13.5 oz coconut milk (not lite) or sub 1 ½ cups plain yogurt

2 teaspoons brown sugar ( or coconut sugar or alternative )

1/2 teaspoon salt, more to taste

1/4 tsp cayenne, more to taste

Serve over basmati rice, cauliflower rice or a bowl of baby spinach.

DIRECTIONS

Start the rice, if making.

Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)

Heat a large skillet with olive oil. Begin searing the lamb meatballs.

At the same time you could start the sauce ( or wait and use the same pan).

Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.

Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through. Serve over your choice of rice, cauliflower rice, or baby spinach.

American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sauteed Zucchini & Pistachios

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 10 Preparation time: 20 Minutes Cook time:10 hours

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INGREDIENTS

Kofta Meatballs

1 pound ground American lamb

1 egg

1/2 cup crumbled feta

1/4 cup finely chopped pistachios

2 cloves crushed garlic

1/4 cup finely chopped mint

1/2 cup bread crumbs

Salt and pepper to taste

Coconut Rice

2 cups jasmine rice

1 (15) ounce can of full fat coconut milk

1-3/4 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chopped cilantro

1 lime sliced into wedges

Sautéed Zucchini & Pistachios

2 medium-sized zucchini

1/2 cup chopped pistachios

2 Tablespoons olive oil

Salt and pepper to taste

2 chopped cloves of garlic

DIRECTIONS

Kofta Meatballs

Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.

Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.

Coconut Rice

Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.

Sautéed Zucchini & Pistachios

Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!

Greek Flatbread Pizza with American Lamb Meatballs

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 8 (Makes 4 Pizzas)

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INSTRUCTIONS

LAMB FLATBREAD

4 pieces of naan or pita bread (homemade recipe is available here)

2 cups of tzatziki sauce (homemade recipe is below)

32 America Lamb meatballs (homemade recipe is below)

1 cucumber, sliced into long strips

1/3 cup pickled or fresh red onion

1/3 cup sliced kalamata olives

1 cup of feta cheese

Fresh mint leaves

Fresh cilantro leaves

Crispy chickpeas, optional garnish

LAMB MEATBALL

1 pound of ground American lamb

1/2 small sweet onion, minced

1/2 cup of panko breadcrumbs

1 egg

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

Olive oil, for frying

HOMEMADE TZATZIKI SAUCE

1/2 of cucumber, minced, moisture removed with a cheesecloth

2 cloves of garlic, minced

1-1/2 cups of 0% greek yogurt

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped mint

1/2 lemon, juiced

1/2 teaspoon lemon zest

Salt and pepper, to taste

DIRECTIONS

Start by adding all the meatball ingredients (except for the olive oil) into a bowl and gently mix until well combined. Try to avoid over-mixing the meat. Roll the meat mixture into small balls, about 1 inch in diameter. Drizzle 1 tbsp of olive oil in a large skillet and add the meatballs, turning them once they start to brown. Once the lamb meatballs are slightly brown on all sides, cover the pan and cook for about 5-10 more minutes, until the meatballs are cooked all the way through the middle.

To make the tzatziki sauce, start by mincing a peeled cucumber and adding the pieces to a cheesecloth, squeeze to remove excess moisture. Mix all remaining ingredients and chill.

Lightly toast your naan or pita bread in the oven if you are using store-bought bread. Remove them from the oven and let the bread cool. Spread the tzatziki on the pita crust. Top the bread with your lamb meatballs, red onion, cucumber, olives, feta cheese and fresh herbs. You can also add crispy chickpeas for additional texture.

To make the crispy chickpeas, drain one can of garbanzo beans and spread on a baking sheet. Roast them in a 375 degree preheated oven for 30 minutes. Then, lightly coat them in olive oil, cumin, salt and pepper and roast for an additional 15 minutes or until your desired crispiness.

Homemade Italian American Lamb Meatballs

Recipe provided by | LONGBOURN FARM

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INSTRUCTIONS

3/4 cup plain breadcrumbs

2 garlic cloves grated

1/4 cup cream

1/4 cup ricotta cheese

1 pound ground American lamb

1 egg

1 tablespoon dried onions onion powder can be substituted

3 tablespoons fresh basil, chopped 1 1/2

tablespoons if using dried

1- 1/2 tablespoons fresh parsley,

chopped 2 teaspoons if using dried

1 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

 In a small bowl combine the breadcrumbs, ricotta, and cream. Mix until evenly combined. Set aside.

While the above mixture rests, combine the ground American lamb the rest of the ingredients in a large bowl and mix until just combined.

Add the breadcrumb mixture to the American lamb mixture and mix well until everything is combined.

The texture should be slightly sticky and slimy, not too dry and not too wet.

Shape the meatballs so they are roughly the same size, for 25-30 meatballs, use about 1 tablespoon of meat.

Line meatballs on a broiler pan or a cookie sheet sprayed with baking spray or lined with parchment.

Broil the meatballs on high for about 10 minutes or until they are nicely browned on top.

The meatballs won’t be cooked completely, so finish cooking them in whatever recipe you’re using them for or flash freeze and then store in the freezer for future use

Spicy Tomato Sauce American Lamb Meatballs

Recipe provided by | LINDSEY EATS LA

Preparation Time: 30 minutes Cook Time: 40 minutes

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INGREDIENTS

LAMB MIXTURE

• 2 lb American Lamb Ground Lamb

• 1/3 olive oil

• 3/4 – 1 cup breadcrumbs

• 3 cloves of garlic

• 1 tablespoon chilli flakes

• 1/2 teaspoon cinnamon

• 1 tablespoon cumin

• 1/2 teaspoon cayenne pepper

• 1/3 cup chopped mint

• 1/3 cup chopped basil

• 1 egg

• Salt and pepper to taste

SPICY TOMATO SAUCE

• 1 white onion (diced)

• 3-4 cloves garlic (minced)

• 1-28oz can whole peeled tomatoes

• 1⁄2 jalepeno

• 1 teaspoon paprika

• 1 teaspoon sesame oil

• 2 teaspoon chili flakes

• 1 tsp soy sauce

• 2 teaspoon chili paste/harissa

• 1 teaspoon Sriracha

• 1/3rd cup feta cheese

• Salt and pepper to taste

• Parsley – for garnish

3 INGREDIENT SIMPLE SUMMER SALAD

• 1 bulb of fennel (thinly sliced)

• 1-2 oranges in segments

• 1 cup arugula

• For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil

DIRECTIONS

Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.

Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.

Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt – the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.

While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!

Moroccan American Lamb Meatballs with Pomegranate Glaze

Recipe provided by | FEASTING AT HOME

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INGREDIENTS

LAMB MEATBALLS

1 shallot, very finely chopped

1 pound ground American Lamb

4 large garlic cloves, minced or crushed through a press

2 eggs

3/4 cup flat leaf parsley, chopped, tender stems ok

1/4 cup fresh mint, chopped

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon ground cinnamon

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/4 cup to 1/2 cup toasted bread crumbs (feel free to use gluten-free bread crumbs)

1 tablespoon olive oil for searing

Pomegranate Glaze

1 small shallot, very finely chopped
1 tablespoon olive oil

1 ½ cups pomegranate juice

1 tablespoon maple syrup or honey.

1 teaspoon balsamic vinegar

pinch salt and pepper

1/3 teaspoon ground allspice

Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

DIRECTIONS

Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.

Preheat oven to 350 F

Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.

Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.

While the glaze is reducing, cook the meat balls.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine

Grilled American Lamb Meatballs with Baby Potatoes and Brusherd with a Herb Gremolata Style Dressing

Recipe provided by | FOODNESS GRACIOUS

Servings: Prep Time: 30 minutes Cook Time: 15 minutes

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INGREDIENTS

1 1/2 pounds ground American lamb

1 cup panko breadcrumbs

1/4 cup diced onion

2 lg cloves garlic, minced

2 tsp parsley

2 tsp cumin

1 tsp kosher salt

1/2 tsp cracked black pepper

1 pound small baby potatoes

FOR THE HERB GREMOLATA

1 tbsp chopped rosemary

1/2 tbsp chopped thyme

2 tbsp chopped oregano

1 tbsp chopped basil

6 tbsp olive oil

1 pinch sea salt

1 pinch cracked black pepper

1 tbsp white wine vinegar

DIRECTIONS

In a bowl add the first eight ingredients for the meat balls and combine well using your hands.

Roll into small meatballs and set on a baking tray.

Cook the potatoes in a pot of boiling water until almost ready. They will finish cooking on the grill.

Drain the potatoes and set aside.

In another bowl combine all of the gremolata ingredients and stir well.

Place one potato on a skewer followed by a meatball and then repeat until the skewer is full.

Once all of the skewers have been completed, heat up your grill to a high heat.

Using a pastry brush, paint the meatball skewers well with some of the herb mixture.

Place the skewers onto the grill and cook for about 6 minutes before turning them over and repeating on the other side.

Make sure to baste with more herb mixture as they grill.

Once the skewers are fully cooked, place on a serving

American Lamb Meatballs in Fragrant Indian Curry Sauce

Recipe provided by | ANDREA SLONECKER

Servings: 4

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INGREDIENTS

1 pound ground American lamb

3/4 cup grated paneer cheese

2/3 cup chopped fresh mint, plus more for

garnish

1/4 cup dry breadcrumbs

1 large egg

2 teaspoon minced garlic

1 tablespoon minced ginger

3 teaspoon garam masala

Kosher salt

2 tablespoons butter

1 large yellow onion, thinly sliced

1/4 cup tomato paste

1/2 teaspoon medium chile powder, such as

Indian Kashmiri or New Mexican

1 teaspoon each ground turmeric and cumin

One 28-oz canned diced tomatoes, with juices

To serve: steamed basmati rice and chopped toasted almonds

DIRECTIONS

Preheat the broiler with a rack positioned about 4 inches from the heating element.

In a large bowl, mix together the lamb, paneer, half of the mint, breadcrumbs, egg, 1 tablespoon of the garlic, the ginger, 2 teaspoons of the garam masala, and 1 teaspoon salt. Roll the mixture into 16 meatballs. Arrange the meatballs on a baking sheet lined with aluminum foil. Broil the meatballs, turning occasionally, until nicely browned on all sides, about 10 minutes.

Heat the butter in a large heavy pot over medium heat. Add the onion, tomato paste, and chili powder and cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. Add the remaining 1 tablespoon garlic, turmeric, and cumin, and cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. Add the tomatoes and 1 1/2 teaspoons salt, and stir to scrape the browned bits off the bottom of the pot. Add the meatballs and bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes.

Stir in the remaining mint and garam masala. Serve the meatballs and sauce over rice with more mint and almonds to garnish.

American Lamb Meatballs with Lemon Mint Yogurt Sauce

Recipe provided by | WISHES AND DISHES

Servings: 30 Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound ground American Lamb

1/4 cup finely diced shallots (or white onion)

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

2 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

YOGURT SAUCE

6 ounces Greek yogurt

3 teaspoons finely chopped fresh cilantro

3 teaspoons finely chopped fresh mint

1 teaspoon ground cumin

Zest 1 lemon, minced

pinch of sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F.

Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

Form into about 30 meatballs (about 2 teaspoons each) and place on a lightly greased baking sheet.

Bake until meatballs are no longer pink in the middle, about 14-15 minutes.

Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and black pepper. Mix well. Serve on top of meatballs and/or with a side to dip the meatballs into.