31 Mar Lamb Meatballs
Posted at 01:35h
in
1 tbsp Durant Olive Mill Koroneiki evoo
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 lb ground lamb
4 oz bacon, finely minced
Zest of 1 orange
2 tbsp Spiceology Greek Freak Spice Rub
Freshly ground black pepper
1
Soften shallots, jalapeño, garlic: Heat a small pan over medium heat and add oil, minced garlic, jalapeño and shallot, and cook for 1 minute, then let cool.
2
Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly scatter the bacon, orange zest and Greek Freak over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.
3
Form meatballs: Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.
4
Brown meatballs on all sides: Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes.
5
Serve with Paul's Tzatziki!
Ingredients
1 tbsp Durant Olive Mill Koroneiki evoo
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 lb ground lamb
4 oz bacon, finely minced
Zest of 1 orange
2 tbsp Spiceology Greek Freak Spice Rub
Freshly ground black pepper