Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Spicy Lamb Meatballs
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- Level: Intermediate
- Total: 3 hr 25 min
- Prep: 30 min
- Inactive: 1 hr 45 min
- Cook: 1 hr 10 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1408
- Total Fat
- 83 g
- Saturated Fat
- 35 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 12 g
- Sugar
- 21 g
- Protein
- 46 g
- Cholesterol
- 172 mg
- Sodium
- 1674 mg
Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley.
- Level: Intermediate
- Total: 3 hr 25 min
- Prep: 30 min
- Inactive: 1 hr 45 min
- Cook: 1 hr 10 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1408
- Total Fat
- 83 g
- Saturated Fat
- 35 g
- Carbohydrates
- 122 g
- Dietary Fiber
- 12 g
- Sugar
- 21 g
- Protein
- 46 g
- Cholesterol
- 172 mg
- Sodium
- 1674 mg
Ingredients
Meatballs:
Sauce:
Naan Bread:
Directions
- For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
- Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
- For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
- Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
Naan Bread:
- In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
- Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
- Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
- Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.
