Lamb meatball update

P

Punch You In The Eye

New member
I've been tweaking my lamb meatball recipe, with good results.

The ingredients are ground lamb, minced garlic, smoked Spanish
paprika, olive oil, ground black pepper and sea salt. My first few
times doing it I would combine all these and bake for up to 18
minutes at 375 F. Problem is, they'd be too well done, or if
I reduced the time in the oven, the garlic would be undercooked.

So, obvious solution, I pre-sauteed the garlic, and now they
are much closer to perfect. I did them for 8 minutes at 375,
then lowered to 300 for another four minutes. (This being in
a toaster oven.)

7 ounces of ground lamb yield 8 appetizer-sized meatballs.

Steve
 
On Sun, 20 Feb 2011 07:29:42 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Are you serving them in a sauce? I have beef meatballs in the freezer
waiting for me to do something with them. I can count the number of
times I've eaten meatballs on one hand and can't say I've enjoyed them
ever. Have you ever made Romesco sauce? I'm thinking of trying to
make that for my meatballs.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 07:29:42 +0000 (UTC), [email protected]
(Steve Pope) wrote:


Are you serving them in a sauce? I have beef meatballs in the freezer
waiting for me to do something with them. I can count the number of
times I've eaten meatballs on one hand and can't say I've enjoyed them
ever. Have you ever made Romesco sauce? I'm thinking of trying to
make that for my meatballs.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 20, 5:29?am, sf wrote:

We use frozen meatballs to make M'Oink balls. thaw first, wrap it with
a piece of bacon, then stick it in bbq sauce and put on the grill or
in the oven @250 for about an hour. Bacon cooks, q sauce burns a
little........Heavenly, heart attack on a toothpick. Not something we
do often, but usually wow's a crowd!!
 
On Feb 20, 5:29?am, sf wrote:

We use frozen meatballs to make M'Oink balls. thaw first, wrap it with
a piece of bacon, then stick it in bbq sauce and put on the grill or
in the oven @250 for about an hour. Bacon cooks, q sauce burns a
little........Heavenly, heart attack on a toothpick. Not something we
do often, but usually wow's a crowd!!
 
On Sun, 20 Feb 2011 07:29:42 +0000 (UTC), Steve Pope wrote:


The most important ingredient, IMO, is NZ or AU lamb. Domestic lamb
just doesn't have enough taste for me.

If I were to make meatballs, I would use the spice mix I have on the
"Signature Recipes" page of the RFC web page. You could get away with
using 1/3rd - 1/2 less spice than I recommend (I like lots of flavor).

I don't agree with smoked paprika for lamb.

-sw
 
On Sun, 20 Feb 2011 07:29:42 +0000 (UTC), Steve Pope wrote:


The most important ingredient, IMO, is NZ or AU lamb. Domestic lamb
just doesn't have enough taste for me.

If I were to make meatballs, I would use the spice mix I have on the
"Signature Recipes" page of the RFC web page. You could get away with
using 1/3rd - 1/2 less spice than I recommend (I like lots of flavor).

I don't agree with smoked paprika for lamb.

-sw
 
On Sun, 20 Feb 2011 08:00:18 -0800 (PST), Nan
wrote:


That's why I won't be doing that. Hubby has stents and isn't taking
any more chances with fat.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 20 Feb 2011 08:00:18 -0800 (PST), Nan
wrote:


That's why I won't be doing that. Hubby has stents and isn't taking
any more chances with fat.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Sqwertz wrote:




Mostly true, but our local free-range grower has flavourful lamb.


Okay


I think it works really well. Well enough that I'm not branching
out from it, for the time being.

Steve
 
Sqwertz wrote:




Mostly true, but our local free-range grower has flavourful lamb.


Okay


I think it works really well. Well enough that I'm not branching
out from it, for the time being.

Steve
 
Dimitri wrote:








I will. Would you recommend I use the ingredients listed above, but
replacing the paprika with Greek oregano? (And is that different from
other oreganos?)


Steve
 
On Thu, 24 Feb 2011 04:09:39 +0000 (UTC), [email protected]
(Steve Pope) wrote:

I want to know if not-Spanish smoked paprika would deep six it. Gawd
forbid I should use Italian or Mexican oregano instead of Greek.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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