Recipe: 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.

BOWL 1

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.

• 1 lb finely ground chuck
• 1 lb finely ground lamb
• 1 lb finely ground veal

BOWL 2

This selection of spices (and Lapsang Souchong) was chosen for both flavor and experience. The Lapsang adds a fire-roasted touch to almost any dish and worked perfectly here. The fresh grated ginger is smoother and nicer on the palate than powdered ginger. The citrus peel adds a nice undertone, which I think worked really well.

I love it SPICY, so the DamnGoodPepper blend came in handy. Word to the wise… this pepper blend includes Habanero, Ghost pepper, and Scorpion pepper—some of the hottest peppers in the world. One tablespoon made three pounds of meat spicy enough for most people (though I think I’ll use more for my next batch). Feel free to adjust to your taste.

• Fresh ground de-peeled ginger root
• Fresh, finely grated citrus peel
• ~3 Tbsp Crushed Lapsang Souchong leaves
• 1 Tbsp DamnGoodPepper (Original Blend) (DamnGoodPepper.com)
• Pink Himalayan sea salt (to taste)
• 1 Tbsp Crushed black peppercorns
• 1 Tbsp Paprika

BOWL 3

This combination may seem odd, but it actually works well. The milk and breadcrumbs help lock moisture into the meat, keeping them moist even if frozen for later. Adding the garlic here, rather than in BOWL 2, allows the garlic to soak into both the breadcrumbs and the meat. YUM!

• 1/4 cup milk
• 1/2 cup Finely diced garlic
• 1 cup fine breadcrumbs

PREPARATION STEPS

1. Mix ingredients of BOWL 1.
2. Mix ingredients of BOWL 2.
3. Mix ingredients of BOWL 3.
4. Combine contents of BOWL 1 & 2 until well blended.
5. Combine contents of BOWL 3 with the blended mixture.
6. Mold meatballs from the mixture.
7. Place meatballs in a large pan on medium heat, tending as needed until thoroughly cooked.

Serving Suggestions

Enjoy alone, with sauce, or over pasta.