I served it over farro cooked with veggie stock, with a side of roasted cauliflower. Once at high pressure, she recommends cooking them for 5 minutes. Do you think maybe that additional water wasnt actually necessary? Also, YIKES. These were delicious! Instead of adding olives to the sauce I added a few spoonfuls of olive tapenade I had. Step 1 Cook some onions. Bring mixture to a simmer and return meatballs to the pan. I am in Canada and amazon.com does not ship here. Jen, I feel ya on the hangry 4.5-year-olds at your feetI have two of them! They came out perfect! Im not sure whether to have these little gems with pasta, or in a whole wheat pita pocket: mediterranean meatball sub-style. Do you have any genius sauce ideas for those of us that just hate tomatoes? I added the olives to my sauce and it came out too salty/briny. That means were cooking a whole lot more, in addition to ordering delivery and takeout from places we love and were also talking about cooking more than ever before. The lamb meatballs alone made me quiver and drool. Thanks for sharing the new dish. I dont like to fry in oil, so I just popped the meatballs onto a baking sheet and broiled them in the oven while I made the sauce. One of us would take care of any potty issues, then set her up with a large sheet of paper taped to the table and her crayons. What made you decide to use lamb? Drain meatballs on a paper towel-lined plate. I cut the recipe in half. I hear ya on the weeknight cooking. Save my name, email, and website in this browser for the next time I comment. Now the dish is done, but the meatballs are mushy. These look heavenly love the idea of the feta crumble, and scooping these up in a pita. Ill cut the olives by half in the future. I made these today, yes, on a weekday, and yes, it took me awhile but it wasnt hard, just time consuming with the browning of the meatballs but it was worth it! You might want to check out the comment guidelines before chiming in. My usual approach builds them in a falafel-like manner with cumin, coriander, Aleppo pepper and sesame seeds (I talk about in my book; Molly Wizenberg did so here) but Im trying to step back from the cumin-frenzy weve been in since the new year (see also: Avocado Cups with Black Bean Confetti Salad, Three Bean Chili, Sizzling Chicken Fajitas and Stuck-Pot Rice with Lentils and Yogurt, seriously) and tried to brighten them up for spring with Greek-like spring flair: lemon, feta, olives, oregano and mint. I dont have a microwave, so sometimes am hesitant to freeze things for later. First published April 29, 2014 on smittenkitchen.com |, Avocado Cups with Black Bean Confetti Salad, Warm, Crisp and a Little Melty Salad Croutons, Pickled Grapes with Cinnamon and Black Pepper, Almond Cake with Strawberry Rhubarb Compote, Tequila Lime Chicken and Green Onion Slaw, http://www.theclothesmakethegirl.com/2014/03/27/gyoza-meatballs/. I like how soft, melt-in-your mouth they were. Now fixed. Additional lemon juice and/or cucumber juice should achieve this nicely. Any idea of what I could sub for the break crumbs? I also browned the meatballs in the pan. Add onion and garlic and cook until they begin to soften, about 5 minutes. And now we have a second batch of sauce to make them again soon! Oh lord. Next time I might try the cookie rack on a cookie sheet trick because they did seem to lose a bit of structural integrity while frying, but were no less delicious for it. It adds flavor but the meatball structure works without it. Its the folks that are skipping frying them first that are having the hardest time. The only change I made was leaving out that last dash of lemon juice. Love it. Historically Ive disliked lamb as I think it tastes like the smell of wet doghair but this was really delicious and does change my attitude. So soft and flavorful, just as written! While they didn't have the same depth of flavor as some of the other contenders, they did feel like a good option to throw together on a weeknight. Or, you could just have very soft meatballs. I cooked the olives in the sauce, it wasnt too briny and I browned the meatballs, they held together just fine. Im a food lover and like to make something different but delicious. Thanks in advance! J My fridge doesnt usually defrost things in 8 hours, but it has more to do with how much is in the container/how big it is. Cant wait to try these. What would be a good cut to ground your lamb from for meatballs? Thanks! lamb meatballs with feta and lemon - smitten kitchen lamb meatballs with feta and lemon December 10, 2014 Jump to comments lamb meatballs with feta and lemon Leave a Reply New here? My husband has historically not been the biggest fan of your dinner recipes, and could not stop talking about this one. I usually cant help from noticing junk like this. This evening makes our 3rd time making a batch of these bad boys! Great choice of cheese to go on it. Its clearly time to make another! Add the onion and saute over medium heat until translucent, 5 to 10 minutes. I made a half batch of these before and they were delish! (See also: weeknights!) Thanks for another winning recipe!!!!! The lamb flavor isnt overwhelming but just enough with the mint made it great. These will certainly join our regular meal rotation and theyre good enough for company too. We had them with ratatouillealso a great combination! Directions are perfect and easy; I baked the balls on parchment at 350 for 40min. I have ground beef in the fridge, I think that will work just as well, perhaps just a little milder taste? Add the garlic and red pepper flakes, and cook for 1 more minute. Any suggestions for wheat free alternatives for breadcrumbs?? These were a GIANT hit at my house. I want to apologize for the late response on this recipe. Nevertheless, despite how wide the gap is between this ideal and my relative reality, I do try to close it, with varying degrees of success. And the sauce is just so succulent and divine! We had it with orzo dressed with a little olive oil and a Greek salad. Hi Deb Thanks for another great recipe! Win win win. However Ive got a question about some recipes. I usually do it very high or even broil them 10 to 12 minutes is fine for most sizes, you can finish it in the sauce. Thanks Deb. Served it all with a greek salad. Sounds delicious! Thanks for sharing the recipe. I bake them and serve with pesto. 1/3 cup (about 45 grams) pitted, chopped kalamata olives (I am having 10 guests over for dinner tomorrowIa m in Paris by the way, so hopefully, the time difference will work in my favor ;-) I made the meatballs twice (meaning one batch at a time and they seem to be perfect.. Step 3 Brown the meatballs and remove them to a plate. Moncia. Thanks for the inspiration, Deb! We made these last night, we all loved them. Please enter a valid email and try again. My friend and I made these, plus the salad, for a girls night yesterday. Its a great binder. I made this for dinner last night. I like to sub in some preserved lemon for the lemon zest sometimes, and love it with orzo. Indeed, we are nuts for nuts. Love the kick of spice, lemon, feta, lamb, olives (have I listed all the ingredients yet?) I really need to raise the bar! My concern with lamb is, I worry about losing the flavor with too many spices, or tomato sauce, etc. Should you brown the meat balls first or could you add them in raw? Monica- the Greeks use rice or a grated potato instead of breakcrumbs, Make that breadcrumbs. Served these with pita bread and tzatziki. I served the olives on the side because my husband doesnt like them (he is weird). I love the addition of feta too. They seem like they would pair beautifully with a fltbread :-). Thanks for sharing this and the lovely photos, Deb! I also halved the meatball recipe and I accidentally used a whole egg, but that wasnt the end of the world. I realize you didnt intend the recipe for pressure cooking, but wonder if you have thoughts about what may have gone wrong for me As with many of the IP recipes Ive tried, this came out quite wet. and then I remembered that my own boy is now a great hulking 8 yr old. Form the mixture into small meatballs, just smaller than a golf ball. It was almost overpowering. Will definitely make both again. I should have mentioned in the headnotes (and now will) that I prefer meatballs soft and very tender, and moist. And BTW, I recently made the harrissa dressing out of your cookbook (you did it with roasted veggies I put it on a kale/farro/feta/dried cherry/pepino salad)SO VERY YUMMY! Im thinking Israeli couscous but am not sure what ingredients to pair with it. Maybe some more citrus. Then sort of braise the meatballs in the stock/wine/etc. They look fabulous. Three years ago: Ribboned Asparagus Salad with Lemon We usually just have a roast, or make lamb burgers with ground lamb, with a bit of garlic and mint tossed in the mint mixed in means we dont need to use mint jelly. Ive made these twice now and they were soooo good I cannot get enough!! I accidentally omitted the lemon juice and the oregano from the sauce (we didnt miss it). I added 1/2 cup of water to the meat mixture, then browned them in a little olive oil. Four years ago: Classic Cobb Salad, Lime Yogurt Cake with Blackberry Sauce, Blue Cheese Scallion Drop Biscuits and Creamed Chard with Spring Onions I just wanted to give a heads-up. The breadcrumbs are mostly about softening the meat so I think you can fiddle a bit. And what IS it about wanting pasta/spaghetti every night? Yum! Used rosemary instead of mint, lemon juice because thats what I had on hand, and only added 1/4 cup panko. I dont think Ive ever made my own meatballs before, actually- so this is probably a good place to start. All in all delicious! I know, I know. After browning but before cooking in sauce? As for finishing the meatballs, braising in some stock (in lieu of Debs tomato sauce) should be fine. A win! First published December 10, 2014 on smittenkitchen.com |. This sounds delicious and the perfect combination of ingredients. These look super delicious, however I must know- WHERE did you find that wind-up matzo ball??!? This looks delicious! I havent tested it, but Id expect it to. There are some other tips about using oats or rice. These meatballs are tender to the core! :-). and noticed there arent really a lot of dishes that are light on the stomach (I am Dutch, so I dont know the correct English translation). I didnt serve them with orzo just the salad since were trying to avoid carb overload and it was still a very satisfying meal. Jill Dehnert, general manager, Strawberry summer cake: I dont consume much dairy, so I never kept milk at home until last summer when this strawberry cake came into my life and I started making it for every possible occasion. These were amazing, and are going to become part of my regular go-to dinner rotation! So delicious I cant stand it!! I havent but feel that you could. Dont have butter? Ive recently rediscovered meatballs as a weeknight option, though I dont have the patience/time to make the balls so I just make meatloaf instead. Bookmarked it. It might be worth to make and freeze the balls, then reheat in the sauce, too. So good. Thank you for a new SK favorite in my house! Ive never made lamb meatballs but that will be changing soon. My kind of week day yummy dinner! You started a date night categoryserved with garlic bread and a caesar salad, this would be a perfect date night dish! Thanks! Notes: I made half the meatballs and all of the sauce because I wasnt really paying attention. Your email address will not be published. 2 tablespoons (35 grams) tomato paste Save the other half for an omelet or the like. Sonia Chopra, The freshest news from the food world every day. Buonissime queste polpette, davvero originali!!! I love lamb! I also dont understand how this is a typical weeknight meal it took an hour and 10 minutes to get dinner on the table. Thanks! I might be the only person who went to the store straight from work to make this for dinner. Oops. Mmmm! Megan- (editing) Deglaze the pan with stock and/or wine, vermouth, etc. Improve this listing. Oct 17, 2015 - Lamb Meatballs with Feta and Lemon on smittenkitchen.com. P.s my husband who is 28 not 4.5 also has tantrums if spaghetti and meatballs are not on the menu for dinner! I just made these and theyre YUMMY! Ari I think you could skip the feta. Im intrigued by the pressure cooker idea. I usually make a mustardy sauce for pork meatballs, but that seems like it would be all wrong here. And my preference is to use pork it seems to taste sweeter and smoother than beef. Today. If anyone has any suggestions how to get the meatballs for firm up even though they have already been cooked please let me know. ism. Made these tonight with 1 lb lamb and half of everything (I happened to have 1 egg yolk left from yesterday), though I think it would have been great to make full amount of sauce and have more of it left over with the leftover meatballs. I wish Id made more sauce. Oh.mygoshMy husband and I followed the recipe EXACTLY, and everything came out perfectly. You can brown the meatballs in the pan, drain them on towels, then wipe out all but a very thin film of the oil from the pan, return the meatballs to it and bake them the rest of the way in a 400 degree oven for about 10 to 15 minutes, until cooked through. 2 lbs made FORTY meatballs! with the onion, and capers in the sauce. Yay Molly! My husband made that NYT recipe the other day and they were delicious! I might just turn the 2 lbs of meatballs into a meat sauces instead. When really pressed for time, I dump frozen veg right into small tupperware or jar and tell them that their treasure chests are available. As an Amazon Associate I earn from qualifying purchases. Sauce will be less dense than cooked in open saute pan ( no evaporation) but this method saves time. I did not use the olives at all but it sounds like leaving them as a garnish is the way to go. It was wonderful to taste the mint as I bit into the meatball and surprised my guests. I ended up making only a half batch of meatballs (1lb of lamb) for budget reasons. lamb meatballs with feta and lemon | smittenkitchen.com Comments More like this Delicious Greek chicken meatballs in a creamy dreamy lemon sauce. Earned the Beer of the World (Level 5) badge! 1 large egg My only deviations from the recipe as written were to a) use the whole egg even though I halved the recipe, and b) subbed two huge heirloom tomatoes for the canned tomatoes. Make These Smitten Kitchen Chicken Marsala Meatballs ASAP This chicken marsala recipe brings you an ultimate chicken dish in meatball form, with plenty of creamy gravy. I also added Middle Eastern 7 Spices (Baharat) to the meat mixture. Id brown them first for better texture, although some people swear by running them under the broiler on a tray to skip the frying step but still get a crisped edge. Such a great recipe. Thanks. Next time Ill use the whole egg. I make these weeklythey are such a great staple! 1 tablespoon thinly sliced mint leaves, plus more for garnish However, from what Im reading, those of you that are browning your meatballs first are finding that they hold up in the sauce (what I usually do), and those that are not are finding that they fall apart a bit. Can these be frozen? Ina Garten makes a good one, though Id make it thinner/saucier, as her recipe is more like a dip in thickness. Hello again! Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if youre using them now), mint and parsley. I made this tonight. Earned the Lager Jack badge! I halved the recipe and only used half an egg per Debs directions and half my meatballs fell apart. But with your help at least the food is delicious and, on the right day, might inspire the sort of pleasure we all seek from our stoves and whisks. Im new to meatballs Ive only known them as colossal monstrosities of ground beef and filler and something I would never make. Meghan McCarron, special correspondent, Everyday meatballs: Im pretty obsessed with meatballs (one year I made 53 different recipes for them as a cooking challenge), and I walked away from that experience thinking that this was the best classic meatball recipe I made. Yep. Having a father who was born in Greece and a big food loving Greek family, this recipe looks amazing to me. While we subsequently made dinner, she happily colored her own place mat and ate a very healthy serving of vegetables. Enjoy with a glass of wine to feel fancy. Smells delicious, though, and I guess a little extra evoo never hurt anyone! These look absolutely heavenly. I use to make a Turkish version of these when my kids were younger. Zest of half a lemon Filling and plenty of leftovers, filing this one to make again! These sound delicious! Bless you for the light lemony touchwill it ever REALLY be spring in the Northeast??????? You should have about 1 cup. Hi, I see you love potato salad. What could be more perfect? Thanks for your creative, thorough, delicious recipes. And I see no problem with all that leftover sauce! Thrilled to try this tonight! I love lamb, but this was my first time cooking it. In an ideal world it would be relaxing, a way to unwind as we talked about our days while snapping ends off asparagus and rinsing rice before we cooked it. Lorna Sass! Its delicious! Patty Diez, project manager, Charred cauliflower quesadillas: This is probably one of my go-to recipes when I cant possibly think of what to cook or am feeling too lazy to make anything else. Also, I LOVE that you are on Facebook now! I have in my fridge some ground lamb waiting to be made into meatballs and you post this recipe how lovely. added a few more pinches of chili flakes and was rather liberal with the parsley. It worked! :).
Shamong Softball Tournament, Articles S