Sweet and Sour Lamb Meatballs
Montana State University
These petite meatballs can be presented on a platter to share at a small family gathering or plated individually as an appetizer at sit-down dinner. The sauce adds a bit of heat along with the sweet-sour notes. The meatballs were created as a catering option for large events by Culinary Services at Montana State University, but the recipe can be cut in half. Or if all the meatballs are cooked, some can be frozen for the future.
10 lb. ground lamb
5 cups panko bread crumbs
2½ cups 2% milk
5 tbsp. kosher salt
5 tbsp. Worcestershire sauce
2½ tbsp. freshly ground black pepper
2½ cups diced yellow onions
2 cups beaten eggs
4 cups barbecue sauce
32 oz. jalapeno jelly
1. In large bowl, mix together lamb, panko, milk, salt, Worcestershire and pepper. Add onions and eggs; mix until well blended. Form mixture into 1-ounce meatballs.
2. Preheat oven to 350 F. Spray a sheet tray with nonstick cooking spray; arrange meatballs on tray. Bake at 350 F until internal temperature reaches 165°F, turning once or twice to evenly brown.
3. In saucepan over medium heat, combine barbeque sauce and jelly. Bring to a simmer and heat to 145 F.
4. To serve, drizzle sauce atop meatballs.
Photo by Kelly Gorham/Montana State University courtesy of the American Lamb Board