Thai Lamb and Sicilian Cassata Meatballs
A unique twist on traditional meatballs, combining the flavors of Thailand and Sicily.
Ingredients
- ●1 pound ground lamb99% lean
- ●1 cup sliced cassatacrumbly texture
- ●1/2 cup chewy oatsadd crunch and texture
- ●1/4 cup zesty breadcrumbsitalian-style
- ●2 large eggsfreshly cracked
- ●2 cloves garlicminced
- ●2 tablespoons fish saucethai-style
- ●1 tablespoon soy saucelow-sodium
- ●1 tablespoon grated gingerfreshly grated
- ●2 tablespoons coconut oilmelted
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large mixing bowl, combine ground lamb, sliced cassata, chewy oats, zesty breadcrumbs, eggs, garlic, fish sauce, soy sauce, and grated ginger. Mix well with your hands until just combined.
- 3
Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 4
Drizzle the melted coconut oil over the meatballs and gently roll them to coat evenly.
- 5
Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly browned on the outside.
- 6
Remove the meatballs from the oven and let them cool for a few minutes on the baking sheet.
- 7
Serve the Thai Lamb and Sicilian Cassata Meatballs hot, garnished with fresh cilantro and your favorite dipping sauce.