HOT Three Meat Lapsang Meatballs
Makes a crap-ton of meatballs.
This recipe is based on several I found online, but with a completely awesome twist or two of my own. I’ve never made meatballs before, so I figured I’d give it a shot tonight.
These three meats blend together and accentuate each other’s flavors very well. It’s preferred to use non-lean meats as they have difficulty remaining moist during and after cooking.
- 1lb finely ground chuck
- 1lb finely ground lamb
- 1lb finely ground veal
This selection of spices (and Lapsang Soughing) were ones I selected for both flavor and experience. The Lapsang adds a fire roasted touch to almost any dish and worked perfectly with this recipe. The fresh grated ginger is just a touch smoother and nicer on the palate than using the powdered dried stuff. The citrus peel I thought would add a nice undertone, and I think it worked really well.
I love it SPICY, so the DamGoodPepper blend I used came in very handy. Word to the wise… this pepper blend includes portions of Habanero, Ghost pepper and Scorpion pepper… some of the hottest peppers in the world. With just one tablespoon three pounds of meat was made spicy enough for most people (though I think I’ll use more for MY next batch.) Feel free to use another spice blend, or less of the DamnGoodPepper blend to taste.
- Fresh ground de-peeled ginger root
- Fresh, finely grated citrus peel
- ~3 Tbsp Crushed Lapsang Souchong leaves
- 1 Tbsp Damn Good Pepper (Original Blend) (DamnGoodPepper.com)
- Pink Himalayan Sea Salt (to taste)
- 1 Tbsp Crushed black peppercorns
- 1 Tbsp Paprika
This combination seems a bit odd, but it actually works rather well. The milk and breadcrumbs combine to lock moisture into the meat keeping them moist even if you freeze most of them for later. Adding the garlic here, versus with the other spices in BOWL 2 allows the garlic to work its way into the breadcrumbs as well as the meat. YUM!
- 1/4 cup milk
- 1/2 cup Finely diced garlic
- 1 cup fine bread crumbs
- Mix ingredients of bowl 1.
- Mix ingredients of bowl 2.
- Mix ingredients of bowl 3.
- Combine contents of bowls 1 & 2 until well blended.
- Combine contents of bowl 3 with blend from 1 & 2.
- Mould meatballs from blended mixture.
- Place meatballs in a large pan on medium heat, tending as needed until thoroughly cooked.
2 thoughts on “Recipe: HOT Three Meat Lapsang Meatballs”
These look awesome! I’ve been playing around with my meatballs for some time (….I tried to avoid the pun but I couldn’t help it) and this is certainly on my to-try list. One recipe I tried was to stuff some mozzarella into the meatballs, whilst it does take a serious amount of patience and time it does add a little dimension to the meal.
I’ll have to give some thought to your mozzarella recipe addendum. It sounds delicious!