Lamb Meatball & Root Vegetable Stew with Drop Biscuits. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Drain meatballs on paper towels, and place in a serving dish. Lamb meatballs aren't exactly the spaghetti and meatballs type, they are so much more.

Directions Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your. You can have Lamb Meatball & Root Vegetable Stew with Drop Biscuits using 32 ingredients and 9 steps. Here is how you cook it.

Ingredients of Lamb Meatball & Root Vegetable Stew with Drop Biscuits

You need of ~For the meatballs.
Prepare 1 lb of ground lamb.
It's 1 cup of Panko bread crumbs.
You need 1/2 cup of milk.
You need 1 of large egg.
It's 2 tsp of dried marjoram.
You need 1 1/2 tsp of salt.
You need 1 tsp of dried oregano.
You need 1 tsp of garlic powder.
You need 1 tsp of onion powder.
You need of ~For the stew base.
Prepare 3 of large carrots.
You need 2 of large parsnips.
You need 2 of large turnips.
It's 1 of medium onion.
You need 4 tbs of unsalted butter.
Prepare 3 tbs of flour.
It's 4 cups of beef broth.
Prepare 1 (28 oz) of can crushed tomatoes.
It's 1 tbs of balsamic vinegar.
Prepare 2 tsp of sugar.
It's 2 tsp of worcestershire sauce.
Prepare to taste of Additional salt & pepper.
You need Pinch of red pepper flakes (optional).
You need of ~For the biscuits.
It's 2 1/4 cups of flour.
You need 1 tbs of sugar.
Prepare 1 tsp of baking powder.
It's 1/2 tsp of baking soda.
Prepare 1/2 tsp of salt.
Prepare 1 cup of milk.
It's 3/4 cup of mayonnaise.

Stuff 'em into pitas for a street food experience, pass them around at a party or pile them over pilaf! These juicy lamb meatballs are loaded with Middle Eastern flavours. Caramelised on the outside, juicy and flavour loaded on the inside! Combine ground lamb, cheese, and spices in mixing bowl.

Lamb Meatball & Root Vegetable Stew with Drop Biscuits step by step

Preheat oven to 375°F. Line a baking sheet with foil. Grease with cooking spray..
Mix all meatball ingredients together in a large bowl until just combined. Scoop out 1 tbs of mixture at a time. Roll into balls. Place on cookie sheet spaced evenly apart. Should make about 24. Place in oven. Bake 15 minutes. Remove from oven when done..
While meatballs cook, chop onion to 1/4 in pieces. Peel carrots and parsnips. Trim ends and chop carrots, parsnips, and turnips into large chunks (about 1" pieces)..
Melt butter over medium heat in a large pot. Add onion. Sautée until just translucent, stirring frequently. About 5 minutes..
Stir in flour and cook 2 minutes more. Wisk in beef broth, tomatoes, balsamic vinegar, sugar, and salt and pepper to taste. Bring to a boil stirring often..
Add carrots, parsnips, and turnips. Reduce heat to medium low, cover with lid off-set to vent. Simmer 20 minutes. Stirring occasionally. Stir in meatballs, simmer 10 minutes more. Preheat oven to 450°F (yep, oven on again)..
While stew simmers with meatballs stir dry biscuit ingredients together in a large bowl. Wisk together mayo and milk in a small bowl..
Spray a 1/4 cup measuring cup with cooking spray (do this every couple biscuits). Scoop biscuit dough 1/4 cup at a time and gently drop on top of stew distributed evenly (I do 7 in a ring, 1 in the center)..
Place pot in oven uncovered. Bake until biscuit tops are golden. About 15 minutes..

Roll into meatballs and coat each meatball in oil. There are a couple of ways to get a perfectly crispy meatball because the very best meatballs are crispy on the outside and melt-in-your-mouth on the inside. This lamb meatball is very straightforward—it has a lot of the classic meatball ingredients like egg and panko breadcrumbs. But these meatballs come with an unexpected—and totally addictive—pesto. Heat the oil over medium-high heat until it begins to ripple.