Sticky Chili Crisp Lamb Meatballs
For the lamb
2 lbs ground lamb
2 eggs
¾ c panko bread crumbs
½ bunch green onions, sliced
3 cloves garlic, minced
1 inch knob fresh ginger, grated
1 ½ Tbsp soy sauce
2 tsp gochujang or sriracha
2 tsp sesame oil
For the sticky glaze
¾ c Hoison sauce
⅓ c soy sauce
2 tsp chili crisp
3 Tbsp rice vinegar
1 tsp fresh ginger, grated
⅓ c honey
Serve over rice, topped with toasted sesame seeds and more chili crisp.
Pair with quick-pickled vegetables at the bottom of the page that bring a nice bit of vinegar-y, bright contrast to these sweet and savory meatballs.
In a large bowl, whisk together the eggs and bread crumbs. Add all of the remaining ingredients except the lamb until thoroughly combined. Add lamb and incorporate, using your hands if possible or a wooden spoon, mixing until just combined but not over-working.
Form the meatballs. Make meatballs with approximately 1-2 Tbsp of the lamb mixture. Add a small amount of neutral oil to a large cast iron pan or nonstick skillet over medium-high heat. Make meatballs with approximately 1-2 Tbsp of the lamb mixture. When all meatballs have been formed, place in the hot pan and brown evenly on all sides. Add all of the glaze ingredients together in a small bowl and mix until honey is dissolved. You can also oven-bake at 375 for 25 minutes.
When the meatballs have browned and are mostly cooked through (or 150 F if you want to temp them), pour a small amount of the glaze over and gently stir to coat and thicken. Taste for sauce ratio. Serve with sesame seeds & even more chili crisp!
Quick Pickled Vegetables
2 carrots, washed and peeled
1 English cucumber
1 daikon radish
1 c. rice or white wine vinegar
¼ c sugar
2 tsp salt
Pinch favorite hot pepper or gochujang paste (optional)
If you’re brave or fancy, use a mandoline to julienne the vegetables at a 1/8" setting. If you are a mere mortal, slice neatly in to thin slices or matchsticks. Put vegetables in one large jar or split between two smaller pint jars.
In a small saucepan, heat vinegar, sugar and salt. Stir until salt and sugar and dissolved; let cool. Add hot pepper if using. Pour over vegetables, making sure all vegetables are completely covered. Place lids on the jar(s) and store in the refrigerator at least one hour. These quick pickles will last up to 2 weeks in the fridge if well sealed.