In a large bowl, combine the lamb, garlic, cilantro if using ... When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total. Transfer to the oven and cook the meatballs ...

Make the meatballs: Put the lamb in a large mixing bowl, cover the bowl with plastic wrap, and pop it into the freezer until the edges get crunchy, about 1 hour. Toss the lamb well with the salt ...

Place 2 (18-ounce) bags frozen meatballs, 1 (12-ounce) bottle of chili sauce, and 1 (12-ounce) jar of Concord grape jelly in ...

These juicy Egyptian lamb meatballs are similar in many ways to ... Heat a good splash of olive oil in a large sauté pan over ...

Make the meatballs using a different protein. Ground chicken, turkey, pork, or even lamb would work here ... Heat oven to 375°. Heat a large pot of water on high heat, add pinch of salt. Combine ...

But if the only way you’re eating meatballs is with pasta, you’re missing out on a whole world of flavors, cooking methods and serving styles. Use a base of beef, chicken, pork or lamb — or ...

Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout ...

1. Put the lamb into a mixing bowl and plenty of salt and pepper and mix well. Roll out into 25 walnut sized meatballs. 2. Heat the oil in a large non-stick frying pan and add the meatballs.

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Meatballs are ...