Heather's Recipe Site

Refrigerating the meat mixture makes it easier to handle and helps the meatballs hold their shape. You can use fine or medium bulgur in this recipe. Serve with brown rice.

Meatballs:
2 c water
1 c uncooked bulgur
1 c chopped fresh parsley
2 TBS chopped fresh dill
3/4 tsp salt
1/2 tsp freshly ground black pepper
10 oz lean ground lamb
2 large egg whites
2 garlic cloves, minced

Sauce:
2 tsp olive oil
1 c finely chopped onion
1 garlic clove, minced
1/2 c dry red wine (50 calories, 0 g fat, 0 g fiber)
1/2 c water
1/8 tsp ground cinnamon
1 (28 oz) can diced tomatoes, undrained
Dill sprigs (optional)

To prepare meatballs, soak bulgur in 2 cups water for 2 minutes; drain through a fine sieve. Combine bulgur and next 7 ingredients (bulgur through 2 minced garlic cloves). Cover and chill 30 minutes. Shape lamb mixture into 18 (1-inch) meatballs; cover and chill 30 minutes.

To prepare sauce, heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add 1 minced garlic clove; cook 3 minutes, stirring often. Add red wine; bring to a boil. Cook 2 minutes. Stir in 1/2 cup water, cinnamon, and diced tomatoes.

Add meatballs; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Turn meatballs; cover and cook 10 minutes. Garnish with dill sprigs, if desired.

Yield: 6 servings (serving size: 3 meatballs and about 1 1/3 cups sauce)

NUTRITION PER SERVING
CALORIES 309(38% from fat); FAT 13g (sat 5g,mono 5.7g,poly 1g); PROTEIN 14.2g; CHOLESTEROL 34mg; CALCIUM 55mg; SODIUM 515mg; FIBER 5.7g; IRON 4.4mg; CARBOHYDRATE 32.4g

Cooking Light, NOVEMBER 2002

2 tsp cinnamon
2 tsp ground ginger
2 tsp brown sugar (23 calories, 0 g fat, 0 g fiber)
1 tsp anise
1/2 tsp cayenne pepper
1 large clove minced garlic
2 TBS canola oil
1 tsp sesame oil (40 calories, 4.5 g fat, 0 g fiber)
1 (3 to 4.5 lb) boneless leg of lamb, butterflied and trimmed

Heat oven to 325 degrees. In small bowl, combine cinnamon, ginger, sugar, anise, cayenne pepper, garlic and oils; mix well.  Rub mixture on all sides of lamb.  Place lamb on a rack in a roasting pan.  Bake 20-25 minutes per pound for medium-rare or until temperature reaches 145 degrees; or 25 to 30 minutes or 160 degrees for medium doneness.  Remove from oven; cover loosely with foil; let stand 5-10 minutes. Slice and serve.

Serves 10-15, 3 oz each

-- adapted from The Charlotte Observer

1/4 c minced fresh cilantro
3 TBS crumbled FF feta cheese
2 TBS minced red onion
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp ground red pepper
1/4 tsp black pepper
1 lb lean ground lamb
Cooking spray
4 red leaf lettuce leaves
4 (1/4-inch-thick) slices tomato

Prepare broiler or grill pan.  Combine first 9 ingredients (through lamb). Divide lamb mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Place patties on broiler or grill pan coated with cooking spray. Cook 4 minutes on each side or until done. Top each with 1 tomato slice and 1 lettuce leaf.

Serves 4

  -- adapted from Robyn Webb, Cooking Light, APRIL 2003

2 tsp canola oil
1 medium onion, chopped
1 c celery, thinly sliced
2 c chopped cooked leftover Core cut of lamb OR 1 lb raw lean ground lamb
15 oz can kidney beans, undrained
16 oz tomato sauce
1 TBS chili powder
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp dried basil
2 tsp sugar (32 calories, 0 g fat, 0 g fiber) or artificial sweetener
1 c salsa

Heat oil in a large nonstick skillet on medium-high. Add onion and celery (and raw lean ground lamb, if using) and cook 6 minutes or until veggies are softened (and lamb is browned). Add cooked leftover lamb, if using, and beans, tomato sauce, chili powder, salt, oregano, basil, sugar/sweetener, and salsa. Bring to a boil; reduce heat to low; simmer 20 to 30 minutes, and serve.

Serves 4

-- Charlotte Observer

Sauce:
2/3 c plain FF yogurt
2 TBS chopped fresh mint OR 1 TBS dried mint
2 tsp grated lemon rind
1/4 tsp black pepper
1/8 tsp salt

Sandwiches:
6 oz lean ground lamb
6 oz lean ground beef
Cooking spray
1/2 c finely chopped red onion
1 tsp minced fresh thyme OR 1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 c minced fresh parsley
4 (6") pitas, cut in half (average brand, per pita:  160 calories, 2 g fat, 5 g fiber)
1 c peeled seeded thinly sliced cucumber
2 bottled roasted red bell peppers, cut into 1/4" strips (about 1/2 c)

To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.

To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towel.

Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley. Fill each pita half with 1/4 cup lamb mixture, 2 tablespoons cucumbers, about 1 tablespoon roasted peppers, and about 1 tablespoon sauce.

Serves 4 (serving size: 2 stuffed pita halves)

-- adapted from Lisa Bell , Cooking Light, December 2006

1 c bulgur wheat
2 c diced onions
1 lb lean ground beef or lamb
1 tsp pepper
1 tsp cumin
1 tsp cinnamon
1 tsp salt
1/3 c chopped parsley
Black peppercorns
1 c FF Greek-style yogurt

Preheat oven to 425*. Place bulgur in a fine strainer and rinse thoroughly with cool water.

Combine bulgur, onions, beef/lamb, 1/2 c water, pepper, cumin, cinnamon, salt, and 1/4 c of the parsley. Place meat mixture evenly in a shallow 1 to 1.5 quart casserole dish. Cut meat mixture through to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.

Bake, uncovered, until meat is no longer pink in the center, 25-30 minutes. Sprinkle with remaining parsley and and salt to taste. To serve, cut diamonds apart and accompany with yogurt.

Serves 6

NOTE: The original recipe had the same ingredients, but these instructions, which we chose not to follow:

Place bulgur in a fine strainer and rinse thoroughly with cool water.

In a food processor, finely chop the onions. Add beef/lamb, 1/2 c water, pepper, cumin, cinnamon, and 1 tsp salt. Whirl until mixture is a smooth paste.

Add bulgur and 1/4 c parsley; whirl just to mix.

Place meat mixture evenly in a shallow 1 to 1.5 quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.

Bake, uncovered, in a 425* oven until meat is no longer pink in center, about 25 minutes. Sprinkle with remaining parsley and add salt to taste. To serve, cut diamonds apart and accompany with yogurt.

-- adapted from recipe posted by Easystreetster on the WW Core Board

NOTE: The meatballs must be refrigerated 4-6 hours prior to cooking.

For the meatballs:
1 lb lean ground lamb (or beef)
1/2 medium onion, finely chopped
2" piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 TBS ground coriander
1.25 tsp ground cumin
1/2 tsp cayenne pepper
3/4 tsp salt
3 TBS chopped fresh cilantro
1 egg, lightly beaten

For the sauce:
2" piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
2 fresh hot green chilies
1 TBS ground coriander
1 tsp ground cumin
1 TBS olive oil
6 green cardamom pods, 4 whole, 2 crushed
1 tsp cumin seeds
4 cloves, whole
2" stick cinnamon
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
1/2 tsp cayenne pepper
4 TBS plain FF yogurt
3/4 tsp salt

COMBINE all meatball ingredients, then, with your damp hands, form mixture into 24 balls. Refrigerate for 4 to 6 hours.

MAKE sauce: Mix ginger, garlic, chilies, coriander, and ground cumin, along with 3 tablespoons water, in a blender until a smooth paste forms.

HEAT oil over medium heat in a large sauté pan. When hot (but not smoking), add cardamom, cumin seeds, cloves, and cinnamon.

STIR once, add onions, and fry, stirring, for about 8 minutes, until onions are brown.

ADD ginger paste, lower heat, and stir for 2 minutes.

ADD tomatoes and cayenne, and cook over medium-high heat until tomatoes are reduced to a thick, dark paste.

LOWER heat to medium; stir in yogurt, a tablespoon at a time. When all yogurt has been blended in, mix in 2 cups water and salt.

ADD meatballs in a single layer, and bring to a simmer.

COVER, and simmer for 50 to 60 minutes, shaking pan occasionally. (Don’t stir with a spoon.)

SERVE with brown rice (or whole grain of choice).

Serves 4

-- adapted from Madhur Jaffrey; posted by Zenpup on the WW Core board

1 (1.5 lb) piece butterflied boneless leg of lamb, trimmed
2 tablespoons olive oil, divided
1/2 cup dry red wine (50 calories, 0 g fat, 0 g fiber)
6 tablespoons fresh orange juice (48 calories, 0 g fat, 0 g fiber)
1 tablespoon grated peeled fresh ginger
2 teaspoons finely grated orange peel
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
4 tablespoons chopped fresh cilantro, divided
2 cups chopped red onions
6 garlic cloves, chopped

2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cup low-salt chicken broth

Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.

Preheat oven to 400°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.

Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.

Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.

Serves 6-8

-- Bon Appetit magazine, November 2007