Lamb and Wild Rice Meatballs

Scott Mason, Ketchum Grill

Serves 10

Lamb and Wild Rice Meatballs Ingredients

• 3 1/3 lbs ground lamb
• 1 yellow onion (finely diced)
• 1 cup wild rice (cooked)
• 1 egg
• 1 cup Japanese bread crumbs
• 2/3 cup cream
• 1/3 cup milk
• 2 2/3 TBSP herbs d’provence
• 1 1/3 TBSP kosher salt
• 1 TBSP Prairie Spice (see recipe below)
• 1 cup tomato juice
  
  

Lamb and Wild Rice Meatballs Directions
Mix milk, bread crumbs, allow to soak. Mix together with lamb, onions, rice, eggs, and seasonings. Shape into 3 ounce balls and brown in hot skillet. Remove to baking pan, add tomato juice and baked covered with lid or foil for 40 minutes at 350 degrees. Serve with favorite sauce.

For a good sauce: sauté 1-2 cups of cleaned Chanterelle mushrooms with a little olive oil. Deglaze the pan with 1 cup of marsala wine, cook until wine has reduced by ½, add a dash of lemon and a pinch of kosher salt…taste…adjust and finish with ¼ cup of unsalted butter by stirring and slowly melting the butter into the mushrooms to form a sauce.

Prairie Spice

• 1 part chili powder
• 1 part cayenne
• 1 part curry powder
• 1 part thyme
• 1 part black pepper
• 1 part anise seed
• 2 part paprika

Mix all together and use where needed.

This Lamb Recipe is perfect with our:

All-Natural and Organic Ground Lamb