Anne Burrell's Lamb Meatballs | Worst Cooks in America | Food Network
43.1 هزار بار بازدید -
4 سال پیش
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Anne's spicy lamb meatballs are
Anne's spicy lamb meatballs are the perfect bite-sized appetizer!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Meatballs with Roasted Red Pepper and Fennel Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 5 min
Active: 50 min
Yield: 12 meatballs; about 4 servings
Ingredients
1 tablespoon cumin seeds
6 tablespoons extra-virgin olive oil
1 yellow onion, diced
Kosher salt
1/2 teaspoon crushed red pepper
1 bulb fennel, cored and diced, and 1/4 cup chopped fennel fronds, plus more for garnish
1 red bell pepper, seeded and diced
6 cloves garlic, minced
One 15-ounce can crushed tomatoes
Zest and juice of 1 lemon
1 pound ground lamb
1/2 teaspoon fennel pollen
1 egg
1/4 cup plain breadcrumbs
1/4 cup freshly grated parmesan cheese
2 tablespoons crumbled goat cheese
Directions
Special equipment: a spice grinder, a 1-ounce scoop
Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
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Anne Burrell's Lamb Meatballs | Worst Cooks in America | Food Network
Anne Burrell's Lamb Meatballs | Worst...
Don't miss new episodes of #WorstCooks, Sundays at 9|8c and subscribe to #discoveryplus to stream the entire series and so much more: https://discoverypl.us/3lx5Qqg
Get the recipe ▶ https://foodtv.com/3qlNMlP
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Meatballs with Roasted Red Pepper and Fennel Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 5 min
Active: 50 min
Yield: 12 meatballs; about 4 servings
Ingredients
1 tablespoon cumin seeds
6 tablespoons extra-virgin olive oil
1 yellow onion, diced
Kosher salt
1/2 teaspoon crushed red pepper
1 bulb fennel, cored and diced, and 1/4 cup chopped fennel fronds, plus more for garnish
1 red bell pepper, seeded and diced
6 cloves garlic, minced
One 15-ounce can crushed tomatoes
Zest and juice of 1 lemon
1 pound ground lamb
1/2 teaspoon fennel pollen
1 egg
1/4 cup plain breadcrumbs
1/4 cup freshly grated parmesan cheese
2 tablespoons crumbled goat cheese
Directions
Special equipment: a spice grinder, a 1-ounce scoop
Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: Facebook: FoodNetwork
▶ INSTAGRAM: Instagram: FoodNetwork
▶ TWITTER: Twitter: FoodNetwork
#AnneBurrell #WorstCooksInAmerica #LambMeatballs #FoodNetwork
Anne Burrell's Lamb Meatballs | Worst Cooks in America | Food Network
Anne Burrell's Lamb Meatballs | Worst...
4 سال پیش
در تاریخ 1399/10/27 منتشر شده
است.
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