Meatballs don’t usually seem festive or unusual, but they’re easy to make and grassfed meats are the most economical when ground. I was in the mood for lamb and wanted to use a frozen package I had from Bayou Farm, Ville Platte, Louisiana. We’re so lucky to have abundant sources of pastured protein in Acadiana, and I’m grateful for all the farmers and producers who make these amazing and delicious meats.
Recently at a family gathering, I was reminded of the lamb scene from “My Big Fat Greek Wedding.” It’s the sort of thing the carnivore cook in me thinks is funny. If you don’t, no problem. There are scores of recipe sites that cater to you and make you laugh at us as well. Mom, he’s a vegetarian.
My daughter mentioned a meatloaf recipe she knew of from her junior year abroad in Rome that had some unique (for meatloaf) ingredients, and I decided to use them in this boulette recipe. Seasoned with lots of parsley, lemon zest, parmesan and allspice, they are tender and toothsome without the use of a panade made of bread and milk. Instead, I used tapioca starch or you could use arrowroot.
And for accompaniments I made colorful confetti rice and broccoli. If rice isn’t for you, cauliflower “rice” is a great substitute. My nut’n’honey broccoli complements the boulettes with just a hint of sweet to lift the cashew butter and Tabasco flavors. And it’s a poke in the ribs to my long ago and wayward cereal monogamy.
This week’s Spotify playlist features some late-summer inspired tunes as much of the country returns to school, and we all savor the sweet, ripe days of the season.