Southeast Asian Meatballs

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.

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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.

 

 

 

 

 

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