Medi Lamb Meatballs with Carrot-Ginger Puree
Recipe By: Daniel England
Photo By: Heather Scholten | Spiceology
prep time
cook time
Ingredients
Meatballs:
2 lbs Niman Ranch ground lamb
1 Tb lemongrass, minced
1 Tb garlic, minced
1 Tb shallot, minced
1 Tb ginger, minced
2 Tb Spiceology greek freak
1 Tb fresh cilantro, chopped
1 ea lime juice fresh squeezed
1 egg
.5 cup panko bread crumbs
Carrot-Ginger Puree
½# raw carrots, large diced
Enough cold water to cover carrots
1.5 Tb pickled ginger, chopped
Cooking Instructions
Meatballs:
- Saute lemongrass, garlic, ginger and lemongrass in a little oil until translucent. Allow to cool.
- Add all ingredients together and mix thoroughly. Portion out meatballs to desired size.
- Roast 350 degree oven for about 15 min.
Carrot-Ginger Puree:
- Place carrots in a saucepot with cold water. Cook on high heat until carrots are mushy.
- Strain water and place carrots in blender. Puree on low speed with ginger. Slowly drizzle oil to emulsify. Season with salt & pepper
- Put carrot puree on the bottom of the plate or bowl. Put meatballs in the middle. See below for additional toppings.
Optional:
- Serve with roasted summer squash seasoned lightly with salt & pepper.
- Serve meatballs over carrot puree. Top meatballs with a little sour cream and fresh cilantro.
- optional: Garnish with cumin-mint creme fraiche, curry bread crumbs, micro cilantro
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