Slightly Sriracha’d Lamb Mini Meatballs

One day I will say to Violet, “When you were two, we drove across the country to get to California.” I don’t know where we will be when we have this conversation. LA? Rockland? New Haven? Cozumel? Prague? Maybe she’ll be spending a semester studying in Paris, and feeling temporarily lost, will call home on the holographic phone, and I will impart my sage motherly advise, starting with this sentence. I don’t expect her to really remember any of our voyage by Jeep, mostly on Route 40, a lonely trucker road through some of the South. I don’t know if it will affect or impact her later in life. Though she seems to be still reeling right now. But she’s done it. A road trip through deep America, Kerouac-style, with a little less Benzedrine, a few more “Earth’s Best” fruit and veggie pouches and much, much more The Little Mermaid.

Slightly Sriracha'd Meatballs

She saw Nashville and Graceland, swam in over-chlorinated hotel pools well past her bedtime, ate barbeque on the side of the highway, met an adoring older cousin in New Mexico, and stayed at the iconic Safari Inn in sunny Burbank, the setting of a classic cinematic scene in which Alabama Worley (Patricia Arquette) gets the bejeesus beaten out of her by James Gandolfini. It was an epic adventure. One that I will never forget. And I hope that some small piece will stick with her somewhere, so that she always trusts the open road, her parents, Johnny Cash, and the snacks you pick up along the way.

Slightly Sriracha'd Meatballs

5 from 1 reviews
Slightly Sriracha’d Lamb Mini Meatballs
 
Prep time
Cook time
Total time
 
Serves: About 20 Meatballs
Ingredients
For the meatballs:
  • 1 lb ground lamb
  • 1 teaspoon ginger paste
  • 1 teaspoon Sriracha sauce
  • 1 drop sesame oil
  • Kosher salt
  • Vegetable oil
For the sauce:
  • ¼ cup soy sauce
  • 1 tablespoon ginger paste
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon sugar
  • Chives, minced
Method
For the meatballs:
  1. In a large mixing bowl combine all ingredients. Roll into small (smaller than a ping pong ball) balls.
  2. In a large skillet over medium-high heat vegetable oil almost smoking hot. Brown meatballs.
For the sauce:
  1. In a small mixing bowl whisk together all ingredients until combined. Pour over meatballs in the pan. Stir, and serve with a sprinkle of chopped chives.
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

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