LAMB MEATBALLS

LAMB MEATBALLS
LAMB MEATBALLS

Yield Portion Size

24 portions (5 meatballs with sauce)
3 cups
Yellow onion, peeled, diced
1 cup
Olive oil
2/3 cup
Fresh mint, chopped
2/3 cup
Fresh cilantro, chopped
3 tbsp
Coriander seeds
3 tbsp
Ground cumin
2 tbsp
Salt
1 tbsp
Ground black pepper
12 lbs
Ground lamb
3 tbsp
Olive oil
1 quart
Yellow onion, peeled, diced
3 tbsp
Garlic, chopped
2-1/4 quarts
2-1/4 quarts
3 cups
Water
3 ea
Cinnamon sticks
1 tbsp
Salt
1 tbsp
Black pepper
View Nutrition Information

Directions

  1. Step 1

    To make LAMB MEATBALLS: In a Robot Coupe, process onion, olive oil, mint, cilantro, coriander seeds, cumin, salt and pepper until combined.

  2. Step 2

    Mix herb mixture and lamb in large bowl until thoroughly blended.

  3. Step 3

    Shape into 120 (2-ounce) meatballs.

  4. Step 4

    Sear meatballs on a charcoal grill over high heat for 7 to 10 minutes or until meatballs have grill marks; transfer to tomato sauce.

  5. Step 5

    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.

  6. Step 6

    Bring to a simmer over medium heat; add meatballs.

  7. Step 7

    Cook, stirring occasionally, for 45 minutes or until internal temperature of meatballs reaches 165°F.

  8. Step 8

    To make ONE PORTION: Serve five meatballs with 1/2 cup Tomato Sauce.

  9. Step 9

    CHEF'S NOTE: Can be served over rice, if desired.

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