Take Five Spicy Lamb Meatballs 12/31/2013

12:01 PM, Jan 8, 2014   |    comments
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 Grand Rapids Brewing Company shares recipes to make for guests to enjoy during the big games this holiday season. 

  • Michigan's first USDA certified organic brewery
  • One of less than two dozen USDA certified organic breweries in the country
  • Recently celebrated its first anniversary
  • Won 15 medals at the 2013 World Beer Championship (three bronze, seven silver, five gold) - more than any other brewery in Michigan

  Spicy Lamb Meatballs

                                                       yields: 32-1 oz balls


1 lb                  lamb shoulder, ground w/ fat

1 lb                  pork shoulder, ground w/ fat


¼ c                  sriracha hot sauce

1 ea                  whole egg

3 t                    kosher salt

½ t                   black pepper

1 oz                 panko bread crumbs, pulsed fine


finishing glaze


¼ c                  honey

1 t                    tomato paste

1 t                    sriracha

½ c                  water

1 t                    apple cider vinegar


in a table top mixer (or by hand) whip meat at first speed for 1 minute. add salt, pepper, sriracha, egg and bread crumbs. whip on second speed for another minute or until fully incorporated. chill immediately. scoop into desired portion sizes and roll into balls with a wet hand. bake for 10-12 minutes at 375 degrees. once cooked, toss with a liberal amount of glaze so they become fully coated. garnish with feta cheese, toasted pine nuts, or even some fresh mint. served skewered with tooth pics.



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