Banh Mi Meatballs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb ground lamb
• 1 tablespoon mayonnaise
• 1 medium egg, beaten lightly
• 1 cup breadcrumbs
• 2 thai red chili peppers, seeded and finely minced
• 2 tablespoons soy sauce
• 2 pinches kosher salt
• 3/4 cup pickled carrot, diced (do chua)
• 1/2 cup all-purpose flour
• 2 tablespoons canola oil
• 1 tablespoon sesame oil
• 1 cucumber

Recipe

• 1 combine lamb, mayonnaise, egg, breadcrumbs, minced chilies, soy sauce, salt and do chua gently with your hands, trying not to compact the meat too much. form into walnut-sized balls (slightly larger than 1 tbsp). place on a parchment-lined baking sheet and refrigerate 30 minutes.
• 2 preheat oven to 350°f pour oils into a large skillet over high heat. when oils are shimmering, roll meatballs in flour and place into skillet. turn heat down to medium and brown meatballs on all sides.
• 3 transfer meatballs to a parchment-lined baking sheet (use a fresh piece of parchment, please!) and place in preheated oven for 10 minutes until cooked through.
• 4 make cucumber ribbons by using a vegetable peeler on the cucumber. wrap each meatball with a cucumber ribbon, and top with a pinch more diced do chua.