I happen to have everything else on hand. The Best Smitten Kitchen Recipes, According to Eater Editors Beautiful recipe though really scrumptious. I will read up now. At what point should I freeze them? Dont worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. I made it after a long day at work and picking up my 4-year-olds at preschool, and it wasnt difficult at all. I love this post for many reasons. Oh my goodness, YUM! Meghan McCarron, special correspondent, Everyday meatballs: Im pretty obsessed with meatballs (one year I made 53 different recipes for them as a cooking challenge), and I walked away from that experience thinking that this was the best classic meatball recipe I made. Location and contact. what can I do ??? I love the addition of feta too. Yum! This yields 2 good sized hamburgers stuffed with feta, which you then either brown in a pan (tricky) or bake in the oven on the tinfoil. I made this tonight. I did not add water to the meatballs and browned them in the oven (400F 10 minutes on parchment) and they did not fall apart. Maureen Its this one from Amazon (which has a great price on it right now). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); As an Amazon Associate I earn from qualifying purchases. no tomato paste (I didnt want tomato-y meatballs since Im Italian and I have tomato-based meatballs all the time. To brown them in the oven rather than on the stove, what temperature and timing do you recommend? Thanks! Lamb is my favorite meatball meat ever. Oct 17, 2015 - Lamb Meatballs with Feta and Lemon on smittenkitchen.com. Cook up the beans Saturday, bake them up Sunday, and feast for the entire week on creamy, absurdly large beans covered in tomato and cheese. :) I love the colors too. Its quick and simple, yes, but also packs in spice, sweetness, some crunch, creaminess, and char if you do a little broiling (which you should). J My fridge doesnt usually defrost things in 8 hours, but it has more to do with how much is in the container/how big it is. This is SO. These were delicious! Great looking recipe! Yum and thanks! Served on pasta with the feta, mint and parsley garnish. Boiled orzo, then deglazed the lamb meatball pan with white wine and added red onion and garlic, then some red bell peppers, then added the orzo and some more olive oil before topping with parsley, mint, and oregano and chopped kalamata olives. I followed the recipe almost exactly, only thing I left out was the red wine added a little bit of tomato water instead. Pinches of red pepper flakes (to taste) We made these last night, we all loved them. And my husband, whos very reserved with praise for anything said, these are pretty tasty! Which is high praise indeed :-) Definitely worth the two step cooking process. Will definitely make both again. By then it was close to 5:30, and she was starved! My daughter has an egg allergy, though. Im intrigued by the pressure cooker idea. Delicious-sounding recipe, but can we talk about how great Lornas shirt is? 2 lbs made FORTY meatballs! Madeleine Davies, eater.com daily editor, Quick, essential stovetop mac and cheese: I heard about this recipe through Marian Bulls Twitter and have been making it at least a couple times a month since. All in all delicious! PS Devoted follower of SK! Add the garlic and red pepper flakes, and cook for 1 more minute. Made these meatballs last night and they were delicious! I made these last night for a small dinner party I used turkey instead of lamb and I accompanied it with your carrot salad with tahini and crisped chickpeas and some fresh baked bread everyone loved it, really fresh summery tastes. Way more expensive on the ca site. Pinterest. I started this diet this week, and I can only eat the lighter things. Next time will try with ground lamb. lamb meatballs with feta and lemon - smitten kitchen lamb meatballs with feta and lemon December 10, 2014 Jump to comments lamb meatballs with feta and lemon Leave a Reply New here? Thanks for another great recipe!! I looked at the reference you gave and tried to compare with where you ended up. (I find when I use a whole egg for 1 pound, it feels too firm to me.) Looks fast to prepare cook, divide and pack in 2-serving containers for later thaw, bring to office, pop in convection oven and voila we have a (nother)late -night -at -the -office -dinner (frequently needed) Also gets points for being portable and contains all ingredients we like!