br>Prepare your own favorite meatball recipe, then shape into about 1
o 375 degrees.
Mix meatball ingredients into a bowl.
ither the beef or the lamb in a large bowl. NOTE
erving bowls and top with meatball curry and serve with the
rocessor; process until minced. Add lamb, paprika, cumin, salt, and pepper
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Combine ground lamb, onion, rice, herbs and 1
Combine lamb, onion, garlic, spices, parsley, egg, and breadcrumbs in a large bowl. Shape into 24 balls.
Spray a large skillet with oil. Place pan over moderate heat. Add meatballs; cook, turning, for 5-6 mins or until browned and cooked through.
Using a sharp knife, cut a 5-inch slit in the side of each pita. Using a finger, open pita to form the pocket. Fill each pita with tabouli and meatballs. Drizzle with yogurt. Serve with lemon wedges.
For meatballs: combine ground lamb through garlic, salt and pepper,
Place an oven rack in the second-highest position and heat broiler.
Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.
Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet.
Broil, turning once, until cooked through, 6 to 8 minutes total.
Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.
In a large Dutch oven, combine lamb, mint, bread crumbs, egg, and pepper. Using your hands, mix ingredients together well.
Form into 1 1/2 inch meatballs and set aside on waxed paper.
In the same pan, combine the chicken broth, kidney beans, tomatoes and their liquid, carrot, turnip, celery, garlic and barley. Stir to mix.
Heat to boiling; reduce heat to low. Carefully add meatballs.
Cover and simmer 1 1/2 hours.
Stir in parsley, lemon juice and zest. Taste and season with salt and pepper if needed.
Make small 1-inch meatballs with your favorite recipe.
Cook meatballs in Dutch oven.
Cook vegetables in drippings; add tomatoes, paste and seasonings.
Add meatballs.
Bring to boil. Reduce heat to low.
Cover and simmer 30 minutes.
Stir in macaroni.
Cook 10 minutes.
Stir in spinach.
Cook 5 minutes. Remove bay leaves.
Garnish with cheese.
Combine lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs. Brown the meatballs in large skillet over medium high heat turning occasionally.
Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover.
When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth.
Add the beans and thyme; simmer for 5 minutes. Season with salt and pepper.
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
Shape into 1-inch balls.
Brown meatballs in large skillet over medium-high heat, turning occasionally.
Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
Cook on Low for 4-5 hours.
Season with salt and pepper to taste.
round beef with your favorite meatball recipe, then shape into about 1
mall meatballs using you favorite meatball recipe.
Place into a baking
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
r casserole to fit. Saute lamb cubes or meatballs in the
arlic and rub over the lamb steaks, then squeeze the lemon
arge bowl, combine all the meatball ingredients, except the ghee, and