These meatballs are deliciously satiating...have them with spaghetti squash, wrap them in cabbage to create a meatball sub, or serve them as appetizers...Dip them in my Wasabi Ginger Pesto Sauce and your taste buds will go crazy:-)
If you don't have lamb, you can use any type of ground beef or poultry (elk, bison, beef, pork, turkey, chicken), but if you just don't think you like lamb, try it away...you might be surprised...
Ingredients: Wasabi Ginger Pesto Sauce
- 1 bunch parsley, stemmed
- 1 cup basil, loosely packed
- 4 garlic cloves
- 1/2 cup pistachio nuts (or some other kind of nuts)
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 1 TBS wasabi (Use 2 TBS if you like it hot)
- 1/3 cup fresh ginger, peeled & sliced
- 1/2 cup olive oil
Instructions
1. Place parsley, basil, garlic, and nuts into a food processor. Turn on medium and add the vinegar, lemon, wasabi and ginger.
2. Slowly drizzle in the olive oil to allow it to emulsify.
3. Season with Salt and Pepper.
Ingredients: Lamb Meatballs
- 1 lb ground lamb (using an ice cream scoop, 1 lb will yield ~ 10-12 meatballs ~ 1 - 1.5 oz/ball)
- 1 egg
- 2/3 cups panko bread cubs (gluten free)
- 1/2 cup Wasabi Ginger Pesto Sauce, recipe above
- Seasoning: Salt, pepper, chile powder, curry powder, turmeric
- Fat for cooking
Special Equipment: Ice cream scoop and baking sheet with rack
Instructions:
1. Pre-heat oven to 300 degree. Season ground meat.
2. Using a ice cream scoop, portion meatball into ~1 oz servings. If serving as an appetizer then make them smaller. The ice cream scoop will help you portion consistently and form uniform.
3. Heat a pan on high and add fat to coat the bottom. I like coconut oil. When the fat is hot enough, add the balls to pan.
4. Sear until brown and flip. You know when to flip your balls when they stop sticking to the pan. Don't force the flip or you won't get a good sear and the ball might fall apart.
7. Make enough for leftovers. They are a great on-the-go snack to pop in your mouth anytime.
If you don't have lamb, you can use any type of ground beef or poultry (elk, bison, beef, pork, turkey, chicken), but if you just don't think you like lamb, try it away...you might be surprised...
Ingredients: Wasabi Ginger Pesto Sauce
- 1 bunch parsley, stemmed
- 1 cup basil, loosely packed
- 4 garlic cloves
- 1/2 cup pistachio nuts (or some other kind of nuts)
- 1/2 cup red wine vinegar
- 1 lemon, juiced
- 1 TBS wasabi (Use 2 TBS if you like it hot)
- 1/3 cup fresh ginger, peeled & sliced
- 1/2 cup olive oil
Instructions
1. Place parsley, basil, garlic, and nuts into a food processor. Turn on medium and add the vinegar, lemon, wasabi and ginger.
2. Slowly drizzle in the olive oil to allow it to emulsify.
3. Season with Salt and Pepper.
Ingredients: Lamb Meatballs
- 1 lb ground lamb (using an ice cream scoop, 1 lb will yield ~ 10-12 meatballs ~ 1 - 1.5 oz/ball)
- 1 egg
- 2/3 cups panko bread cubs (gluten free)
- 1/2 cup Wasabi Ginger Pesto Sauce, recipe above
- Seasoning: Salt, pepper, chile powder, curry powder, turmeric
- Fat for cooking
Special Equipment: Ice cream scoop and baking sheet with rack
Instructions:
1. Pre-heat oven to 300 degree. Season ground meat.
3. Heat a pan on high and add fat to coat the bottom. I like coconut oil. When the fat is hot enough, add the balls to pan.
5. Sear all sides until crispy.
6. Place on a baking sheet and finish them off in the oven for about 5-10 minutes.
Karen - I look forward to every recipe from Primal Eats!!! Thanks for expanding my Paleo cooking. Susan
ReplyDeleteI'm bringing these to my Ugly Sweater work Holiday potluck. Thanks Karen.
ReplyDelete