Something went wrong. Do you think I could half the recipe? Add onion and garlic and cook until they begin to soften, about 5 minutes. I find it almost every case, IP recipes need a bit less liquid because theres basically no evaporation. The meatballs were perfectly moist (usually have a problem with homemade ones being a little dry) and impressed our guests. I thought this was so delicious and I will add it to my list of delicious deb dishes. Thanks for sharing. I hear ya on the weeknight cooking. One note, and I have no idea if this did anything at all but my cooking experience always calls for resting the meatball mix before cooking I do about 20 min. Your email address will not be published. I looked at the reference you gave and tried to compare with where you ended up. This worked out fine for me in the end anyway I just removed the meatballs from the liquid after cooking and boiled the sauce until it reduced to a nicer consistency, but just trying to wrap my head around what Im doing wrong to keep getting wet results in the IP. I make a different type of lamb meatballs, made with raisins, feta, and walnuts. Greek Lamb Meatballs, with tomato, feta cheese, and mint x. Forgot to mentionfor breadcrumbs I use gluten free bread slices (usually use Udis)just toast it a bit and pulse it in a food processor. If I were to make them again, I'd add more salt and red pepper flakes. 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. If you buy something from an Eater link, Vox Media may earn a commission. This recipe came to me via email while I was in the grocery store, so of course, I had to stock up on the items I needed. Id ditch the braising liquid (sad, I know) and then do the sauce for serving. If you do, use all 8 tablespoons (1/2 cup). Meatballs 3 to 8 tablespoons water 2 pounds ground lamb 1 large egg 1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko 1/2 cup (55 grams) crumbled feta cheese 3/4 teaspoon table salt Pinch of red pepper flakes 2 small garlic cloves, minced 3 tablespoons chopped parsley 2 tablespoons (35 grams) tomato paste Zest of half a lemon Im making this for dinner for four adults and three toddlers and am wondering whether to double the recipe. also the hangry comment made me laugh so hard haha! Add wine or vermouth and scrape up any bits stuck to the pan. please, can you advise ? So good. And we will also leave the olives out and use them as a garnish, except its because we have two olive-averse adults and one olive-loving child in our house. Just reporting backmade this last night and it was delicious! I just made these and theyre YUMMY! Yep- memory was spot on! Lily. I subbed the breadcrumbs for a cup of cooked white rice to make my gluten- free sweetheart happy (thanks to other commenters for that tip), and left out the olives because I forgot to buy themother than that, followed directions and they came out so well. 1/4 cup (30 grams) crumbled feta, for garnish. No matter, Ill serve it over pasta and itll be delicious, as it was tonight. After cooking in sauce (in which case, do you recommend freezing IN the sauce)? If anyone has any suggestions how to get the meatballs for firm up even though they have already been cooked please let me know. I looked at the original recipe why did you increase the breadcrumbs by so much? :). Thrilled to try this tonight! My initial thoughts are, just a bit more lemon and/or chopping some of the olives and adding them to the meatballs themselves for the salty/briny taste? Why I Can't Stop Making Smitten Kitchen's Meatloaf | Kitchn I love your dream that weeknight cooking can be relaxing after a long day of riveting or computer programming or bringing criminals to justice! Not just any lamb meatballs, though. Notes: I made half the meatballs and all of the sauce because I wasnt really paying attention. What could be more perfect? Now the dish is done, but the meatballs are mushy. Made this last night with ground chicken and it was a huge hit. I cant wait to try them, especially since youve got all my pantry staples in the ingredients. I did not use mint or olives, and substituted 2 plum tomatoes for canned. And I was looking at your picture of Jacob and wondering how he got to be 4.5 already (wasnt it yesterday you posted about him being born?) Geez blink and they grow up. It has become one of my favourites of all time! Thanks for your lovely cooking. I use to make a Turkish version of these when my kids were younger. Best part is that I made whole recipe for just two of us so lots of leftovers. Monica- the Greeks use rice or a grated potato instead of breakcrumbs, Make that breadcrumbs. LAMB MEATBALLS! Any ideassuggestions to reimagine the potato salad with sweet potatoes? In a pressure cooker: I made these on the stove, but as they were riffed from a pressure cooker recipe (from the wonderful Lorna Sass, no less), it would be rude not to add her approach, which is to chop everything more coarsely (the pressure cooking will break down the bigger chunks for you), make the sauce directly in a pressure cooker as described above and drop the meatballs in to cook them without browning them first. Will this tank the intended ambiance? These Greek-inspired meatballs (lemon, feta, olives, and oregano). When my daughter was little, my husband and I both worked. Can you tell me the size and make? Do you think maybe that additional water wasnt actually necessary? Thanks! I am freezing half the lamb balls for pita sandwiches with tazaki! Heat the olive oil in a large heavy bottom skillet over medium high heat. I tried this recipe the other day, and i have to say. The sauce was good too but I was expecting something more saucey. I must try this recipe. This one in particular made me GASP when I had the first bite. If they (3 little boys) want to spoil their appetites on veg, Im all for it. Catherine, thank you for the tzatsiki idea! Thank you for the pan info and the link. And truly is so fast and easy. Our editors cook more now than ever and keep returning to Deb Perelmans blog to do so. While they didn't have the same depth of flavor as some of the other contenders, they did feel like a good option to throw together on a weeknight. This seems like it will leave out quite a bit of flavor, so to make up for it, were thinking of substituting blue cheese for the feta. I thought the meatballs had a great texture. Add them to ground chicken, an egg and panko. I have made these so many times, making them once again! What made you decide to use lamb? smitten kitchen - Tiny spiced lamb or turkey meatballs and | Facebook As an Amazon Associate I earn from qualifying purchases. Monica Burton, eater.com editor, Marbled banana bread: This banana bread is decadent and perfect. So it is amazing to me that this amazing meal can be done in that environment and inspires me to try to cook up new and more complex things. Yield: About 36 small meatballs (I use a 3T scoop to yield 1.5 to 2-inch meatballs), Meatballs I ended up making only a half batch of meatballs (1lb of lamb) for budget reasons. More here. Despite trying to provide ample evidence here, nobody believes me when I say that I get no special pleasure out of weeknight cooking and guys, its like my chosen career, which doesnt bode well for those of us who are no place near a kitchen all day.

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