Learn about Conagra’s response to COVID-19 HERE

LAMB MEATBALLS
LAMB MEATBALLS
LAMB MEATBALLS
LAMB MEATBALLS

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

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

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

  3. Shape into 120 (2-ounce) meatballs.

  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. 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. Bring to a simmer over medium heat; add meatballs.

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

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

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

View Nutrition Information