Description
These crispy fried meatballs are traditionally made by grinding up the leftover trimmings from a butcher shop, and while our version won’t have the same diversity of meats, at least we’ll know for sure what’s in it. At Fern Bar in Sebastopol, where I stole the idea, they’ll switch up the ingredients depending on what’s around, as well as change the sauce underneath. Garnish these nuggets with pickled vegetables and olives.
Ingredients
- 3 tablespoons panko bread crumbs
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon finely minced fresh rosemary
- 1 clove garlic, crushed
- ¼ cup milk
- 1 dash Worcestershire sauce
- ½ pound ground lamb
- ½ pound ground beef
- 1 cup all-purpose flour, or as needed
- 2 large eggs, beaten
- 1 cup panko bread crumbs, or as needed
- ¼ cup mayonnaise
- ¼ cup yellow mustard
- ¼ cup ketchup
- ½ teaspoon chipotle chile powder
- vegetable oil for frying
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 2 hrs 20 mins
Servings: 10