27 October, 2014
Luck Balls … Lamb and Duck Meatballs With El Diablo Mustard
If you hang around outdoor cooking circles long enough you’ll begin to pick up on commonly used jargon. For example a “cooker” is a grill, smoker, or what-have you that folks use outdoors. You understand the reference in context of the conversation. Food that’s routinely prepared outdoors also has common names. For example a bacon-wrapped meatloaf stuffed with whole eggs, peppers, etc. is often called a “Fatty.” (I think it’s because of what it looks like and what it does to those who eat it.) And a beef meatball wrapped in bacon and slow roasted on a smoker is called a “Moink” ball – derived from the humorous combination of “moo” & “oink.” And my newly named creation “Luck Balls” are ground lamb and duck formed into a meatball.
“Luck Balls” Are Ground Lamb and Duck
Recently I was supplied a pound of ground duck by Maple Leaf Farms as part of a promotion … Frankly I had no idea what to do with it. Tacos? Egg Rolls? It was sitting there in the fridge when I reached in to get a pound of American Lamb that I had planned to make one of my favorites for dinner – Lamb Burger. Huh…I wonder?
You guessed it – I combined the ground lamb and duck with the other ingredients to and form meatballs. I love meatballs in pasta or sandwiches and especially love them as tasty snacks whilst watching the football game. (We don’t tailgate no more no more – we “sofa-gate.”) SWMBO asked me what I was making that smelled so good. Because I’m so amazingly quick witted I quipped: “I’m making “Luck Balls.” She loves football more than I and the game was starting so she let it pass. OK – she ignored me. That’s what happens when I say something I find terrifically amusing and she finds, well – let’s just say she is usually not as amused as I am.
I prepared the Luck Balls with seasonings and some leftover brown rice as the filler, along with 2 eggs. I also added about a tablespoon of El Diablo Smokehouse Mustard for added depth. Then I served the meatballs with El Diablo Mango Mustard for the bright flavor and zing!
- 1 lb American Lamb
- 1 lb Maple Leaf Farms ground duck
- 2 eggs
- 2 Tbsp grated carrot
- 2 Tbsp grated onion
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp El Diablo Mustard
- 1 tsp dry sage
- 1 tsp dry thyme
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1-1/2 tsp salt
- ½ tsp pepper
- 1 cup "filler" like cooked brown rice or crumbled cornbread
- Preheat oven to 375° F
- Lightly grease 2 sheet pans and set aside
- In a large bowl beat eggs with Worcestershire, onion, carrot, cornbread and spices until well combined
- Add meat and mix just until egg mixture is well incorporated (mixing too long can make meat tough)
- Roll into balls about 1" and place them on sheet pan
- Bake 12-15 minutes untill browned and internal temperature is 165° F
- Serve warm or at room temperature
Leftover Brown Rice or slightly stale cornbread works best.
#ad Disclosure: The products mentioned in this recipe and corresponding blog post were provided free and/or a fee has been paid to feature them. Maple Leaf Farms & El Diablo Mustard.