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Recipe for Spicy Lamb Balls

Updated on December 10, 2012
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A Tasty Winter Treat

Lamb is a very versatile meat that can be roasted, stewed, grilled, skewered, curried, you name it lamb can do it. The organs are also the same, lamb kidneys, liver and heart are all delicious meats to cook with.

Anyway, slightly off topic there. This article is going to show you how to make Spicy Lamb Balls. These can be served with anything from salad, rice or even a nice jacket potato. I would recommend a salad for summer months and a jacket potato for the cold winters as this will warm you up nicely.

Lamb Nutrition

Lamb is an amazing source of nutrition for the body. Not only is it packed full of protein (103 g per 336 g of lamb) and essential fats but it is also full of many important vitamins and minerals. In the table below you will see a break down of the fat, vitamins and minerals, the amounts in grams or micro-grams (based on 1 lb of lamb) and the percentage of the daily value based on a 2000 calorie diet.

There is one thing you'll have to be wary of with lamb is that it is quite high in cholesterol, in 1 lb of lamb you will get 1683 mg which is 561% of your daily value. However, not many people will be eating a lb of lamb everyday so it's not really anything to be too concerned with.

Nutritional Values of Lamb

Fats
Vitamins
Minerals
Total Fat: 29.6 g (46%)
Vitamin A: 83810 IU (1676%)
Calcium: 26.9 mg (3%)
Saturated Fat: 11.5 g (57%)
Vitamin C: 13.4 mg (22%)
Iron: 27.8 mg (155%)
Monounsaturated Fat: 6.2 g
Thiamin: 0.8 mg (52%)
Magnesium: 73.9 mg (18%)
Polyunsaturated Fat: 4.4 g
Niacin: 40.8 mg (204%)
Phosphorus: 1411 mg (141%)
Total Omega-3 fatty acids: 4.3 mg
Vitamin B: 61.6 mg (82%)
Potassium: 742 mg (21%)
Total Omega-6 fatty acids: 1915 mg
Folate: 245 mcg (61%)
Sodium: 188 mg (8% )
 
Vitamin B: 12257 mcg (4284%)
Zinc: 26.5 mg (177% )
 
Pantothenic Acid: 13.3 mg (133%)
Copper: 23.8 mg (1189%)
 
 
Manganese: 1.7 mg (87%)
 
 
Selenium: 374 mcg (535%)
Source: http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4669/2

How To Make Minced Lamb

In order to make the spicy lamb balls you will need to use minced lamb. If you would like to do this recipe from scratch then you might want to have a go at making your own minced lamb from cuts of meat and if you have a meat grinder you'll have no problem.

Preparing The Meat and Grinding

The best cuts of meat to use will be the shoulder or leg. All you'll need to do is strip the meat from the bone and chop into pieces (your specific mincer will tell you approximately what size it will need). If you have a hand operated mincer then simply turn the handle and feed the meat into the funnel or if it's an electric one follow the specific instructions to your model as each are different. Make sure that you have a plate or other collecting device under the mincer, you don't want your freshly ground lamb to spill onto the table or work surface.

Once you have got sufficient minced lamb (450 grams for this recipe) follow the rest of the instructions to make your own spicy lamb balls.

5 stars from 1 rating of Spicy Lamb Balls

Cook Time

Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Serves 4

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Ingredients

  • 450g/ 1lb/ 4 cups minced lamb
  • 25g/ 1oz/ 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2.5ml/ 1/2 tsp chilli powder
  • 15ml/ 1tbsp grated Parmesan cheese
  • 30ml/ 2tbsp water
  • 2.5ml/ 1/2tsp basil
  • salt and pepper
  • 15g/ 1/2oz/ 1tbsp low-fat spread
  • 1 onion, finely chopped
  • 400g/ 14oz/ 1 large can chopped tomatoes
  • 45ml/ 3tbsp tomato puree
  • 30ml/ 2tbsp parsley, chopped
  • 2.5ml/ 1/2 tsp oregano
Nutrition Facts
Serving size: 5 balls
Calories 450
Calories from Fat0
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  1. Mix together the meat, egg, breadcrumbs, chilli, cheese, water, basil and a little salt and pepper. Shape into 20 small balls.
  2. Melt the spread in a large frying pan and add the meatballs cooking gently until golden brown all over.
  3. Mix the remaining ingredients with a little salt and pepper and pour over the meatballs.
  4. Leave to simmer for 1.5 hours until cooked through. Serve with the side of your choice.

Equipment Used

This very easy recipe calls for very simple equipment. All I used were:

  • Mixing bowl
  • Frying pan
  • Spatula
  • Measuring scales

All very simple and probably what you already have in the kitchen.

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