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View more "Hors D'oeuvres & Appetizers" recipes Mark Filatow’s lamb meatballs Recipe

Mark Filatow’s lamb meatballs

Dairy Farmers of Canada
Add to Calendar 07/26/2017 10:00 AM 07/26/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 lb (900 g) ground lamb (keep cold)
1/2 tsp (2 mL) sea salt
1 1/2 tsp (7 mL) freshly ground black pepper
2 tbsp (30 mL) dried oregano
1 tbsp (15 mL) paprika
1 pinch cayenne pepper
1 tbsp (15 mL) coriander seeds, coarsely ground
1 clove garlic, minced
1 cup (250 mL) red wine, divided
6 oz (180 g) Canadian Blue cheese, crumbled
2 cups (500 mL) tomato sauce, no salt added

Yields: 16 meatballs

See full recipe: https://www.dairygoodness.ca/recipes/mark-filatow-s-lamb-meatballs?source=calendar
Mark Filatow’s lamb meatballs true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 40 mins
  • Cooking Time 30 mins
  • Yields 16 meatballs
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 40 mins
  • Cooking Time 30 mins
  • Yields 16 meatballs

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

2 lb (900 g) ground lamb (keep cold)
1/2 tsp (2 mL) sea salt
1 1/2 tsp (7 mL) freshly ground black pepper
2 tbsp (30 mL) dried oregano
1 tbsp (15 mL) paprika
1 pinch cayenne pepper
1 tbsp (15 mL) coriander seeds, coarsely ground
1 clove garlic, minced
1 cup (250 mL) red wine, divided
6 oz (180 g) Canadian Blue cheese, crumbled
2 cups (500 mL) tomato sauce, no salt added

Preparation

Using an electric mixer fitted with the paddle attachment, mix lamb and all spices with garlic on medium speed for about 1 min.

Reduce speed and add ½ cup (125 mL) wine. Increase speed to high and mix for 1 min or until mixture looks sticky.

Scoop out 32 equal portions of mixture onto a tray. Flatten meat into patties.

Place a piece of Blue cheese in the centre of each patty and wrap meat around cheese to form a ball. (Meatballs can be kept in the refrigerator until ready to use. It’s preferable to make and cook them on the same day.)

In a skillet, lightly sear about 10 meatballs at a time on medium-high heat. Transfer to a large saucepan. Repeat with remaining meatballs. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.

Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 min. Once simmering, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low heat for 2 more min.

Adjust salt to taste and serve.

Tips

Cheese alternatives: Canadian Provolone, Aged Cheddar.

10 people love this recipe.

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Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Comments

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Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 220 Calories
Protein: 12 g
Carbohydrate: 3 g
Fat: 16 g
Fibre: 1.1 g
Sodium: 214 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 84 mg
Vitamin B12: 71 %
Zinc: 26 %
Selenium: 25 %
Niacin: 17 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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