Lamb Meatballs With Roasted Pepper Vinaigrette Recipe

Name: Lamb Meatballs With Roasted Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground lamb; 1/4 cup extra-virgin olive oil; 1 white onion minced; 4 cloves garlic minced; 1 tablespoon fresh rosemary minced; 1 tablespoon fresh oregano minced; 1/4 cup fresh parsley minced; 1 teaspoon cumin; 1/2 teaspoon cinnamon; 1 tablespoon worcestershire sauce; 1 eggs beaten; 1 cup bread crumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 red pepper; 4 cloves garlic lightly crushed; 2 tablespoons dijon mustard; 2 tablespoons honey; 1/2 teaspoon smoked paprika; 1/2 orange; 1 pinch crushed red pepper; 1/3 cup red wine vinegar; 1/2 cup extra-virgin olive oil; salt

Servings: persons

2 pounds ground lamb
1/4 cup extra-virgin olive oil
1 white onion minced
4 cloves garlic minced
1 tablespoon fresh rosemary minced
1 tablespoon fresh oregano minced
1/4 cup fresh parsley minced
1 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon worcestershire sauce
1 eggs beaten
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
6 red pepper
4 cloves garlic lightly crushed
2 tablespoons dijon mustard
2 tablespoons honey
1/2 teaspoon smoked paprika
1/2 orange
1 pinch crushed red pepper
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
salt

1
Roast Red Peppers over open flame until black. If open flame not possible; pre-heat oven to 450 degrees and roast peppers until skins blacken. Cover to steam and cool.
2
Remove skins and seeds. Set peppers aside.
3
If you want to skip the previous steps you can use a 16 oz. jar of roasted red peppers, drained (they are not as delicious, but will save a lot of time).
4
Put peppers and remaining ingredients into a blender and puree until smooth. Salt and pepper to taste. Set aside until ready to serve.
5
Pre-heat oven to 425 degrees.
6
Saute the onions and garlic in 2 T olive oil until soft, set aside and cool.
7
In a large bowl add all ingredients. Mix thoroughly, but be careful not to over mix.
8
Take a small amount of mix and cook in a small saute pan with some olive oil, to test for seasoning; adjust according to your taste.
9
With wet hand, roll meatballs to about 2-3 inch balls. Lay out on sheet tray and cook for 20-25 minutes, until lightly browned and cooked through.
10
Serve hot, warm or room temperature with the Vinaigrette.

1296

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 pounds ground lamb, 1/4 cup extra-virgin olive oil, 1 white onion minced, 4 cloves garlic minced, and more.

Yes, Lamb Meatballs With Roasted Pepper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb Meatballs With Roasted Pepper Vinaigrette

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