• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Lamb Meatballs/Meatloaf/Burgers

February 7, 2011 | Appetizers, Meat & Poultry

The title of this post might be throwing you off just a bit. I’m not writing about 3 different recipes today, but rather how one single recipe is versatile enough to be cooked in various forms. Hosting a cocktail party and looking for something warm and savory to serve? Shape into meatballs and bake on a parchment paper lined baking sheet, then serve them with a nice cilantro chutney. Looking for comfort food with just a little surprise? Make meatloaf for your family and offer some cool raita sauce on the side. Ready to grill (assuming you live somewhere with warmer weather than I have right now)? Shape the mixture into burgers and throw ‘em on the barbie! Serve in toasted buns with minted yogurt instead of mayo. No matter which one you choose, it comes together so ridiculously easily that I’m not even wasting space on step by step shots. One recipe three ways – how’s that for culinary innovation?!

Lamb Meatballs/Meatloaf/Burgers
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer,Entree
Serves: 6-8
Ingredients
  • 2 pounds ground lamb
  • 2 large eggs
  • 1 teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • 1 pinch cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon dried mint flakes
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup rolled oats
  • 8 ounces crumbled feta cheese, or goat cheese or queso fresco
Instructions
  1. Loosely crumble ground lamb in a large bowl. In a small bowl, lightly beat eggs. Add all spices to the eggs and beat together until well combined. Pour seasoned eggs into the meat and use a fork to loosely work together. Add oats and cheese and incorporate into mixture, making sure not to overwork the meat. Shape into a loaf pan and bake at 350 degrees for about 40 minutes.

 

Comments

One Response | TrackBack URL | Comments Feed

  1. I love lamb, but have never considered using it for meatloaf–looks great!

    Reply

Leave a Reply

Rate this recipe:  



About Michele



Restaurant Reviews

  • mccormick and schmicks lobster salad
  • union station denver stoic and genuine lobster roll
  • sushi den sashimi lunch
  • opus denver asparagus salad
  • steubens blackened chicken club
  • pasta pugliese
  • root down denver gnocchi

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives