These were good! We decided we wouldn’t choose to have them over regular cumin lamb, but still liked them.
1-2 tbsp or so ground cumin, ideally fresh-ground
2 tsp Sichuan peppercorns
1 pound ground lamb
¾ teaspoon kosher salt
1 jalapeno, minced
a handful red pepper flakes
1 tbsp chopped scallion
1 tbsp chopped cilantro
1 large white onion
1 green pepper, sliced
1 bunch (about 8) scallions, trimmed
2 tablespoons peanut oil (I used coconut oil)
3 large garlic cloves, finely chopped
1 ½ tablespoons soy sauce, plus a splash or so
1 ½ tablespoons sherry, plus a splash or so
2 cups fresh cilantro, leaves and stems
1 tsp sesame oil.
Preheat oven to 350.
Combine lamb spices, jalapeno, 1 tbsp each scallion and cilantro, and a splash each of soy and sherry. Form into balls.
Melt 1 tsp each coconut oil and sesame oil and brown meatballs on each side (I did in two batches in a wok). Then cook for 15-20 minutes until cooked through.
Add remaining oil to pan. While meatballs are cooking, stir fry onion and green pepper.
Add meatballs to pan, along with scallions. Add soy and sherry, and stir fry another minute or two. Garnish with remaining cilantro and scallions.