Szechuan Lamb Meatballs

Adapted by
May 2015
Yield: 4 servings


Lamb Meatballs
1 pound ground Australian lamb
1 shallot, minced
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1 teaspoon salt
1 teaspoon coarsely ground Szechuan peppercorns
1 teaspoon coarsely ground fennel seeds
1 egg
1 tablespoon sambal
3 tablespoons minced garlic
¼ cup panko bread crumbs, saturated in Yo-Ho Tokyo Black Porter
¼ cup chopped cilantro
1 tablespoon soy sauce
Carrot-Ginger Dressing
2 medium carrots, chopped
½ medium onion, chopped
1 tablespoon chopped ginger
½ cup rice wine vinegar
¼ cup soy sauce
1 tablespoon sugar
1 tablespoon salt
1 cup blend oil
1 tablespoon sesame oil
Yakitori Glaze
2 tablespoons mirin
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon ginger juice
1 tablespoon sake
2 tablespoons pineapple juice
1 tablespoon rice vinegar
To Assemble and Serve
wooden skewers, soaked in water
Blended oil
Baby arugula
cucumber, thinly sliced
Julienned carrot
Julienned red cabbage
Thinly sliced scallions
Ground Szechuan peppercorn
Chopped cashews


Lamb Meatballs

Heat CVap oven to 66ºC on steam setting. In a large bowl, gently combine all ingredients. Cook a small amount of the mixture to test seasoning. If needed, season with additional salt. Form into 50-gram balls, place on a sheet tray, and cover with another sheet tray. Cook meatballs in CVap 30 minutes. Remove from oven and rest at room temperature 30 minutes. Chill in refrigerator. 

Carrot-Ginger Dressing

In a blender, combine all ingredients and purée on high until smooth. Cool in an ice bath; dressing will separate. Mix thoroughly before use. 

Yakitori Glaze

In a pot, combine mirin, honey, soy sauce, ginger juice, sake, and pineapple juice. Bring to a simmer and reduce by 60 percent. When reduced, add rice wine vinegar and salt. Whisk in cornstarch until the consistency is similar to syrup. Remove from stove and cool. 

To Assemble and Serve

Heat a grill on high and oil grates. Thread 3 Lamb Meatballs onto 2 skewers. Grill meatballs and baste with Yakitori Glaze. Toss a small amount of arugula, carrots, and red cabbage with Carrot-Ginger Dressing and salt. Place salad in a bowl and rest skewered meatballs across the top of the bowl. Sprinkle meatballs with Szechuan peppercorn, scallions, and cashews.