Seed Oil Free Cheddar Bacon Lamb Meatballs with Scallions
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Learn more āIngredients
4 servings
- 4 strips bacon, finely chopped
- 1 Ā½ lb ground lamb
- Ā¾ cup shredded cheddar cheese
- 4 scallions, thinly sliced (green and white parts)
- 1 large egg
- ā cup plain breadcrumbs
- 2 tbsp whole milk
- 1 tsp worcestershire sauce
- 1 tsp garlic powder
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Cook the chopped bacon in a large oven-safe skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crispy, about 6ā8 minutes. Transfer the bacon to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet; set the skillet aside.
- 2
In a large mixing bowl, combine the milk and breadcrumbs and let them sit for 1 minute until the breadcrumbs absorb the milk. Add the ground lamb, cheddar, sliced scallions, egg, Worcestershire sauce, garlic powder, smoked paprika, salt, pepper, and the cooked bacon. Mix with your hands until just combined ā stop as soon as no streaks remain.
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