To fry Greek
lamb meatballs use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm).
Not exact matches
This
Lamb Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be
used as
meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.
You can either make the
meatballs with ground beef (or I think probably ground
lamb would work well, but I hate the flavour of
lamb sooo that didn't happen) or a gluten - free veggie version
using cannellini beans.
This is a recipe I make quite often, but have made a few modifications... no onions in the
meatballs, and I
use 1/2 ground kangaroo meat (or 1/2 ground bison when I am in Canada) and 1/2 ground
lamb.
We also picked up two pounds of «gyro meatloaf» which will be made into
lamb meatballs for
use in flatbread sandwiches.
This looks delicious, I have some bulgar wheat at the back of the cupboard and had been wondering what I could do with it (I make a summery
lamb and mint salad with it, or
use it in place of breadcrumbs in
meatballs), I think I'll give this a go.
Using 1 rounded tablespoon
lamb mixture, form
meatballs and place on baking sheet.
You can certainly
use pita bread for your
Lamb Meatball but the butter lettuce or just naked was a clean and glorious way to enjoy these quick and simple protein packed little
lambs topped off with a sauce that is definitely a returning taste of summer.
Your traditional
meatball recipe is given a protein make - over by
using lamb and then topped off with your traditional marinara sauce.