Sweet Chili Meatballs and Lamb Lettuce Wraps
Nonstick cooking spray
2 egg yolks
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
4 teaspoons soy sauce
1 pound ground lamb
1 cup panko breadcrumbs
1/2 cup Thai sweet chili sauce
2 heads Boston or Bibb lettuce, washed, leaves separated (12 to 16 leaves)
1/2 cup slivered almonds
1/4 cup chopped fresh basil
4 red cherry chile peppers, thinly sliced (optional)
1. Preheat broiler to high. Spray rimmed baking pan with cooking spray. In large bowl, whisk egg yolks, ginger, garlic and soy sauce until well combined. Add lamb and breadcrumbs; stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form mixture into small meatballs (about the size of a large marble), and place on prepared pan. Mixture should make about 50 to 55 meatballs.
2. Transfer meatballs to oven, about 2 inches from broiler. Cook 6 to 8 minutes or until internal temperature reaches 165 degrees F, turning occasionally. Transfer meatballs to clean large bowl. Add sweet chili sauce; toss until well combined.
3. Place lettuce leaves on large platter, and divide meatballs between leaves (3 to 4 meatballs per leaf). Sprinkle almonds and basil over meatballs. Serve with chile peppers, if desired.