These delicious + savory Mash-Up Meatballs will have you coming back for seconds and thirds! The pork and lamb go incredibly well together- add garlic, fresh mint, 2 dipping sauces and you have the best of everything.
| Ted’s Takeover Recipe: Mash-Up Meatballs | I’m calling these Mash-Up Meatballs because I basically took Greek and Vietnamese style meatballs and mashed them together.
Ok, the process may have been a bit more nuanced that that, but you get the picture. I understand some people’s disdain for fusion cuisine so call them whatever you like- I just call them insanely delicious.
The ground pork and lamb combined give just the right amount of fat content for great flavor. The mint is the crossover ingredient here and the potato starch is the binding agent. You can substitute tapioca starch if you wish but don’t use potato flour because it doesn’t have the same binding properties as potato starch.
These meatballs are a perfect appetizer for cocktail gatherings as well as game day- particularly if you’re looking for something outside the normal run of the mill fare. I’ve made these many times for parties so I can guarantee that your guests will not be disappointed.
These also hold up well in the freezer so you can make them in advance, freeze them and then defrost the day before the party. Once reheated they’re every bit as good as if you made them the same day.
Enjoy The Recipe!
- 1 pound ground pork
- 1 pound ground lamb
- 2 tablespoons potato starch (not potato flour!) Tapioca starch is fine.
- 1 shallot very finely chopped
- 2 tablespoons San J gluten free tamari sauce
- 1 tablespoon Thai Kitchen gluten free fish sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 large garlic clove, finely minced
- 1/4 cup fresh mint, finely chopped
- Freshly ground black pepper
- Bibb lettuce or butter leaves
- Note: If you are sensitive to soy you should omit the tamari sauce. Be sure to check the labels on the fish sauce and tamari to make sure they are gluten free because some are not. Coconut Aminos can be substituted for the tamari.
For The Cucumber Sauce
- 2 cups plain greek yogurt
- 1 cup peeled and seeded cucumber, small diced
- 1 raw garlic clove, finely minced
- 1/2 teaspoon cumin
- salt to taste
- Preheat oven to 350 degrees.
- Put all ingredients into a mixing bowl and mix together thoroughly with your hands.
- Form mixture into meatballs about the size of a ping pong ball. You can do this with your hands or use an ice cream scoop for uniform size.
- Place meatballs into baking dishes in rows making sure the meatballs are not touching each other. Pour a little water (about 1/8 inch) in the baking dish to prevent sticking.
- Roast in oven for approximately 35-40 minutes or until tops of meatballs are starting to brown.
For the cucumber sauce, combine the yogurt garlic, cumin and salt in a small bowl and mix well. For a dairy free option, skip the cucumber sauce and use Lee Kum Kee Sriracha sauce.
Serve with a plate of Bibb or Butter lettuce leaves. Your guests can use the lettuce leaf as a wrap for the meatball and top it with whatever sauce they choose. Enjoy!
- Prep Time: 25 min
- Cook Time: 25-40 min
- Category: Grain-Free
- Method: Cooking
- Cuisine: Dinner
Keywords: meatballs, greek yogurt, sriracha, mint, cucumber, lamb, pork, healthy recipes, easy recipe, grain-free, gluten-free