While I love lamb, I find that ground lamb can be a bit over-powering for my taste, so I always mix equal parts ground lamb and ground beef when making meatballs, meatloaf or burgers with lamb.
I suspect you could make this recipe with ground pork; or a combination of ground pork + ground beef. Or even ground chicken or turkey! When using leaner meats such as chicken, turkey or pork, watch the cooking times and start checking for doneness after 10 minutes.
I love making meatballs for their portability and quick cooking-time. I ate these as an entree with baked acorn squash, roasted eggplant and wilted chard. I bet you could serve these as an appetizer — especially with a curried-yogurt dipping sauce!
Preheat oven to 350-degrees Fahrenheit
- 1 pound ground beef
- 1 pound ground lamb
- 1 onion, small diced (approximately 1 cup)
- 2-3 garlic cloves, minced
- 2 Tablespoons coconut aminos (if eating gluten-free) or soy sauce
- 1 Tablespoon fish sauce
- 1 Tablespoon curry powder
- 4 small dried chiles, chopped (or 1 teaspoon red pepper flakes)
- 1 Tablespoon grated & chopped fresh ginger (approximately 2″ piece)
- Microplaned, grated, or chopped zest of 1 large lemon (approx 2 teaspoons)
- 1/2 teaspoon salt
- several grinds of fresh cracked black pepper (approx 1/2 teaspoon)
Combine all ingredients in large bowl, using hands to thoroughly combine. With moistened hands, shape into large walnut-sized meatballs.
My batch yielded 28 meatballs, which I baked in foil-lined Pyrex baking dishes.
Bake 12 – 15 minutes at 350 degrees F.
As mentioned above, I ate these as an entree with baked acorn squash, roasted eggplant and wilted kale — keeping 2 portions of the meatballs in the refrigerator and freezing the rest. When I use the leftovers, I plan to have them in a lemon and ginger beef bone broth, with mushrooms, bok choy and cauliflower rice that has been sautéed in sesame oil.