Lamb Meatball Recipe (Gluten Free Meatballs)
My favorite meat by far is lamb. When seasoned properly, it is so tender and tasty. I enjoy it both in whole pieces and in ground form. I recently made meatballs using ground lamb, which is something I haven’t tried before. The filling was flavored with fresh mint, cumin, smoked paprika, smoked pepper, smoked sea salt, Worcestershire sauce, cayenne powder and lemon juice. I browned the meatballs in a non-stick pan and finished cooking them in marinara sauce. Usually I add bread to the meat but replaced it with quinoa to make the dish gluten-free. Simple and delicious! I was introduced to Bourbon Barrel Foods products and used them when making these meatballs. I absolutely LOVE the unique flavors of their soy sauce, Worcestershire sauce, sea salts and spices. They are some of the most interesting and innovative ingredients I’ve used in a very long time. Annie from Bourbon Barrel Foods was kind enough to agree to give away a bottle of their Bourbon Barrel aged blue grass soy sauce, ''th…
- Servings: 6
Source: Amerikanki -
Ingredients
- pounds lamb , boneless
- teaspoon cayenne pepper
- egg yolks
- teaspoons papaya paste
- juice of a lemon
- tablespoon caramelized onions
- tablespoons canola oil, as needed
- garlic, finely minced
- teaspoons ground cumin
- teaspoon smoked pepper
- teaspoons smoked sea salt , to taste
- tablespoon smoked paprika
- tablespoon Worcestershire sauce
- cooked quinoa
- fresh mint, finely chopped
- tablespoons curly parsley, finely chopped
- jar marinara sauce, store-bought