Recipe courtesy of Trisha Soria
and
Keli Schneider
Recipe courtesy of Trisha Soria
and
Keli Schneider
Show:
Food Truck Face Off
Episode:
Charnow Park Chowdown
The Meatbahhl
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 20 small or 10 large meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 250
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 133 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 20 small or 10 large meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 250
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 34 mg
- Sodium
- 133 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Coat a large baking dish with cooking spray.
- In a small nonstick skillet over low heat, cook the onion and garlic in the olive oil until soft and translucent. Transfer to a bowl and stir in the mint, salt, allspice and cinnamon. Add the lamb, breadcrumbs, egg, pine nuts and raisins and mix together. Use a scooper to form into balls, and set aside on a baking dish.
- Mix the black and white sesame seeds together in a second pan. Roll the meatballs around in the sesame seeds to coat evenly, then return them to the baking dish. Add the chicken stock to the baking dish. Bake for 20 minutes or until juices run clear and the meatballs have reached an internal temperature of 160 degrees F. Serve over orzo pasta or rice if using.
