Recipe: HOT Three Meat Lapsang Meatballs

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.

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

BOWL 2

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

BOWL 3

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

PREPARATION STEPS