Lamb-Stuffed Tomatoes, Middle Eastern Style – a delicious recipe with tomatoes, ground lamb, onion, unsalted matzo meal, parsley, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Stand tomatoes on stem ends.
2
Cut off top 1/4 of tomatoes (reserve tops for another use).
3
Using melon baller, scoop out seeds and pulp from tomatoes.
4
Sprinkle insides of tomatoes lightly with salt.
5
Place tomatoes, cut side down, on paper towels and drain 20 minutes.
6
Preheat oven to 350F.
7
Lightly oil 13 x 9 x 2-inch glass baking dish.
8
Mix lamb and all remaining ingredients in large bowl to blend.
9
Fill tomatoes with lamb stuffing, mounding slightly at top.
10
Arrange tomatoes in prepared dish.
11
Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160F, about 1 hour.
12
Let stand at least 10 minutes.
13
Serve tomatoes warm or at room temperature.
716
kcal
Calories
49
g
Fat
19
g
Carbs
52
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 12 8-ounce tomatoes, 1 1/2 pounds ground lamb, 1 large onion, chopped, 3/4 cup unsalted matzo meal, and more.
Yes, Lamb-Stuffed Tomatoes, Middle Eastern Style falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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