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Atwood’s Lamb Meatballs

IngredientsGame, Vegetables, Bread, Dairy
Day PartLate Night
Menu PartAppetizer/Small Plate
Cuisine TypeAsian
asian meatballs

Source: Atwood


5 lb. ground lamb
2 1/2 lb. ground pork
2 tbsp. minced fresh garlic
2 tbsp + 2 tsp. salt
2 tbsp. toasted cumin seeds
1 tbsp. hot pepper sauce
2 tsp. ground Szechuan peppercorns
1 tsp. chili powder
1 tsp. ground cumin
7 eggs
4 scallions, minced
1/3 cup minced shallots
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tbsp. Chinese sherry wine
1 cup panko bread crumbs
1 cup heavy cream
2 limes, zested


  1. Combine all ingredients in stand mixer with paddle attachment. Mix on low until everything is incorporated. Cook off a small piece to test for seasoning. Adjust as needed.
  2. Roll meat mixture into small balls. Cook in large saute pan until browned on all sides.
  3. Cover and cook 5 minutes longer until cooked through. 

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