LAMB MEATBALLS
- Yield
- 24 portions
- Portion Size
- 5 meatballs with sauce
Ingredients: | Measure: |
---|---|
Yellow onion, peeled, diced
|
3 cups |
Olive oil
|
1 cup |
Fresh mint, chopped
|
2/3 cup |
Fresh cilantro, chopped
|
2/3 cup |
Coriander seeds
|
3 tbsp |
Ground cumin
|
3 tbsp |
Salt
|
2 tbsp |
Ground black pepper
|
1 tbsp |
Ground lamb
|
12 lbs |
Olive oil
|
3 tbsp |
Yellow onion, peeled, diced
|
1 quart |
Garlic, chopped
|
3 tbsp |
2-1/4 quarts | |
2-1/4 quarts | |
Water
|
3 cups |
Cinnamon sticks
|
3 ea |
Salt
|
1 tbsp |
Black pepper
|
1 tbsp |
Directions
-
To make LAMB MEATBALLS: In a Robot Coupe, process onion, olive oil, mint, cilantro, coriander seeds, cumin, salt and pepper until combined.
-
Mix herb mixture and lamb in large bowl until thoroughly blended.
-
Shape into 120 (2-ounce) meatballs.
-
Sear meatballs on a charcoal grill over high heat for 7 to 10 minutes or until meatballs have grill marks; transfer to tomato sauce.
-
To make TOMATO SAUCE: Heat oil in a large rondo over medium heat. Add onion and garlic; sauté for 5 minutes or until translucent; add remaining ingredients.
-
Bring to a simmer over medium heat; add meatballs.
-
Cook, stirring occasionally, for 45 minutes or until internal temperature of meatballs reaches 165°F.
-
To make ONE PORTION: Serve five meatballs with 1/2 cup Tomato Sauce.
-
CHEF'S NOTE: Can be served over rice, if desired.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 84 mg | 8% |
Carbohydrate | 17 g | 6% |
Cholesterol | 152 mg | 51% |
Total Fat | 42 g | 64% |
Iron | 5 mg | 30% |
Potassium | 642 mg | 0% |
Calories | 618 kcal | 31% |
Sodium | 1477 mg | 62% |
Protein | 42 g | 83% |
Polyunsaturated Fat | 3 g | 17% |
Saturated Fat | 14 g | 71% |
Sugars | 8 g | 1% |
Dietary Fiber | 5 g | 21% |
Vitamin C | 13 mg | 21% |
Vitamin A | 501 iu | 10% |
Percent Daily Values are based on a 2,000 calorie diet