Recipe:
2 1/2 pounds of ground lamb
3/4 lb. chorizo
1 1/2 weighted oz. green onion
1 1/2 tsp. chili powder
1 3/4 tsp. minced garlic
6 fluid oz. breadcrumbs
2 tsp. kosher salt
3 eggs
21 fluid oz. chipotle sauce
1 T. pico de gallo
2 tsp. cotija cheese
Black beans and rice to taste

serves 5 - 7

Preparation:
-Place ground lamb and chorizo (case removed) in a mixing bowl with green onion, garlic, chili powder and kosher salt. Mix thoroughly by hand
-Add eggs and mix thoroughly to ensure the mix is well incorporated.
-Mix the bread crumbs in half batches and mix well
-Grease a deep pan and place 2-ounce meatball portions into the pan
-Refrigerate for 25 minutes to tighten meatballs
-Pour chipotle sauce over meatballs until covered. Then cover pan with plastic wrap and foil. Bake at 350 degrees for 35 minutes.
-After cooking let meatballs rest in sauce for 10 minutes, and then separate meatballs and the sauce
-Place one scoop of black beans and rice on plate and place three meatballs in the center of the rice and one on top of the other to build height
-Garnish with Pico de gallo and Cotija cheese

Presented by T.J. Saunders, Babalu Tapas & Tacos

11/16/2017