lamb meatballs Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg lamb meatballs Archives | GFF Magazine https://gffmag.com 32 32 Spiced Lamb Mini Meatballs Gluten-Free Recipe https://gffmag.com/spiced-lamb-mini-meatballs-gluten-free-recipe/ https://gffmag.com/spiced-lamb-mini-meatballs-gluten-free-recipe/#respond Fri, 10 Nov 2023 15:28:00 +0000 https://gffmag.com/?p=218598 Read More]]> Everyone loves meatballs! These meatballs are just as easy to make as everyday meatballs, but they’re extra special; unexpected spices add subtle flavor complexity to this classic gluten free cocktail-party favorite. Make more than you think you’ll need because there is no such thing as enough meatballs. Plus, you can freeze extra for future snacking!

Print

Spiced Lamb Mini Meatballs Gluten-Free Recipe

MAKES ABOUT 28 (1-INCH) MEATBALLS You can use leftover mint leaves as a garnish and freeze extra cooked meatballs (as if!), reheating them in a 350°F oven for 15 minutes or until defrosted and heated through.
Servings 28 meatballs
Calories 74kcal
Author Olivia Mack McCool

Ingredients

  • 1 pound ground lamb
  • 1/4 cup finely grated or finely chopped yellow onion
  • 1/2 cup gluten-free panko breadcrumbs or regular breadcrumbs
  • 2 cloves garlic grated
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1 egg, lightly beaten
  • 3 tablespoons canola or grapeseed oil, plus more as needed

Instructions

  • Combine the lamb, onion, breadcrumbs, garlic, mint, salt, allspice, cinnamon, cumin, and egg in a large bowl and mix with your hands until well combined. Shape into 1-inch meatballs and reserve on a tray until all the meatballs are formed.
  • In a large skillet over medium-high heat, warm the oil. Working in batches, cook the meatballs, turning often, until browned on all sides and cooked through, 4 to 5 minutes. Drain on paper towels and keep warm until use.

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.3mg

Photography Sidney Bensimon

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

]]> https://gffmag.com/spiced-lamb-mini-meatballs-gluten-free-recipe/feed/ 0 Gluten-Free Lamb Meatballs Recipe https://gffmag.com/gluten-free-lamb-meatballs-recipe/ https://gffmag.com/gluten-free-lamb-meatballs-recipe/#respond Tue, 12 Dec 2017 18:25:42 +0000 https://gffmag.com/?p=205187 Read More]]>  

Print

The only problem with meatballs is there are never enough, so make a lot of this ever-popular appetizer with deliciously unexpected flavor and texture from currants and pine nuts. The meatball mix can be prepared a few days in advance and stored, covered, in the fridge until you’re ready to use it. To take this yummy dish over the top, serve it with Herb Sauce (recipe follows).
Servings 24 Meatballs

Ingredients

  • 1 cup torn crustless gluten-free bread
  • 2 cloves garlic
  • 3 1/2 tablespoons olive oil
  • 1 cup finely minced yellow onion
  • 1 pound ground lamb
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons roughly chopped pine nuts
  • 2 tablespoons currants
  • 1 egg beaten

Instructions

  • In a small bowl, soak the bread in 1⁄2 cup water for 10 minutes. Squeeze out the water and reserve the bread.
  • Finely chop 1 of the garlic cloves. Heat
 11⁄2 tablespoons of the olive oil in a skillet over medium heat. Add the chopped garlic and the onion and cook, stirring occasionally, until the onion is soft, about 10 minutes. Set aside.
  • Pound or press the other garlic clove into a paste. In a large bowl, mix together the garlic paste, lamb, soaked bread, sautéed onion mixture, salt, cumin, cayenne, cilantro, parsley, pine nuts, currants, and egg. Chill for 30 minutes.
  • Preheat the oven to 400°F. Form the lamb mixture into 24 balls, approximately 2 tablespoons each.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet
over medium-high heat. Working in batches, add the meatballs in a single, uncrowded layer and brown the bottoms, about 2 minutes. Roll and brown the other side, about 2 minutes. Transfer the browned meatballs to a baking sheet and bake in the oven for 5 to 6 minutes.
  • Transfer the meatballs to a platter, add
a decorative pick to each one, and serve with the sauce.
  • Herb Sauce
    MAKES ABOUT 1 CUP Also called Charmoula, this bright, thick olive oil-based sauce can be stored covered, in the fridge for up to 3 days. Leftovers would be great over scrambled eggs.
    1/2 bunch cilantro, leaves and stems coarsely chopped
    1 bunch flat-leaf parsley, leaves only, coarsely chopped
    1 clove garlic
    1/2 seeded jalapeño pepper
    6 tablespoons olive oil
    Kosher salt
    2 teaspoons lime juice

    In a blender, pulse 
the cilantro and parsley with the garlic, 1 jalapeño pepper, and olive oil. Blend into a loose, sludgy paste and season to taste with salt. Stir in 2 teaspoons lime juice just prior to serving. 

Recipe Niki Ford / Photography Lauren Burke

]]> https://gffmag.com/gluten-free-lamb-meatballs-recipe/feed/ 0