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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lamb Meatballs with Cilantro Raita

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lamb Meatballs with Cilantro Raita Empty Lamb Meatballs with Cilantro Raita

    Post by Lobo Fri 05 Feb 2016, 9:07 pm

    Lamb Meatballs with Cilantro Raita Img73l
    Lamb Meatballs with Cilantro Raita
    Lamb Meatballs with Cilantro Raita Translucent
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    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Servings: 14
    Use a gentle touch when shaping the meatballs. This prevents the meat from compacting and absorbing warmth from your hands, ensuring light and tender results. Keep a bowl of water nearby and wet your hands occasionally to form smooth meatballs. The uncooked meatballs may be refrigerated for up to 4 hours; remove them 15 minutes before cooking. They can also be frozen for up to 1 month; thaw in the refrigerator before cooking.






    • 193

    Ingredients:


    • 2 Tbs. olive oil, plus more for baking sheet
    • 1 small yellow onion, minced
    • 1 lb. ground lamb
    • 2 eggs, lightly beaten
    • 1/2 cup minced fresh flat-leaf parsley
    • 2 Tbs. fine dried bread crumbs
    • 1 tsp. ground cumin
    • 4 large garlic cloves, minced
    • 1 1/4 tsp. salt
    • 1/2 tsp. freshly ground pepper
    • 1 cup plain yogurt
    • 2 Tbs. finely chopped fresh cilantro

    Lamb Meatballs with Cilantro Raita Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, full-bodied red wines from our Wine Club.

    Directions:

    Shape the meatballs
    Preheat a broiler. Lightly oil a rimmed baking sheet.

    In a fry pan over medium-low heat, warm the 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.

    Transfer the onion to a large bowl and add the lamb, eggs, parsley, bread crumbs, cumin, three-fourths of the garlic, 1 tsp. of the salt and the pepper. Using your hands, combine the ingredients. Form the mixture into walnut-sized balls, rolling them lightly between your palms. Place on the prepared baking sheet.

    Cook the meatballs
    Broil the meatballs, turning once, until brown and crispy, 8 to 10 minutes.

    Make the raita
    Meanwhile, in a small serving bowl, whisk together the yogurt, cilantro, remaining garlic and remaining 1/4 tsp. salt.

    Spear each meatball with a toothpick, place on a platter and serve alongside the raita. Makes about 42 meatballs.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
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