Boulettes d’agneau et glaze avec confiture canneberge, orange et poivre de sichuan

Lamb meatballs and glaze with cranberry, orange and Sichuan pepper jam

Those meatballs are addictive!! Enhanced with delicious cranberry, orange and sichuan pepper jam from Simon Turcotte! Make more than enough, they will go quickly at your holiday parties!

 

Servings: About 30 small meatballs

Preparation: 10 minutes

Cooking: 15 minutes

 

Ingredients :

  • ½ cup panko breadcrumbs
  • 1 large egg
  • 3 tbsp 2% milk
  • 500 g ground lamb and/or beef
  • 1 tbsp flat-leaf parsley, finely chopped
  • ⅓ tsp garlic powder
  • ½ tsp garam masala
  • 1 tsp kosher salt
  • Pepper from the mill, to taste

 

Frosting:

  • ¼ cup + 2 tbsp Simon Turcotte cranberry, orange and Sichuan pepper jam
  • 1 tbsp water
  • 2 tbsp pomegranate or date molasses

 

Preparation :

  1. Add the breadcrumbs, egg and milk to a large bowl. Mix and add the remaining ingredients. Mix again so that all the ingredients are well incorporated into the meat.
  2. Form the balls with a small ice cream scoop or tablespoon (measuring spoon). Set the balls aside on a plate.
  3. Heat a large frying pan (or a takoyaki pan - the meatballs cook quickly and keep their round shape!). Add a little neutral oil and cook for 3 minutes on each side. Remove the meatballs from the pan.
  4. Mix the jam with a little water in a blender or with a hand blender.
  5. Heat the pan again (or another large pan if using a takoyaki pan ) and add the jam mixture followed by the pomegranate molasses. Stir and add the meatballs. Mix well to coat all the meatballs with the glaze. Brush the meatballs with about 2 tablespoons of additional jam, if desired.
  6. Serve immediately with toothpicks on a serving plate!
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