Forget Swedish Meatballs!
We recently moved to a new home and have been visiting Ikea, what seems like, every day. It’s so bad, we’re greeting our favorite employees at this point. During one of our lengthy visits, we got hungry but the dry and painfully boring Swedish meatballs just didn’t do it for us. We had to curb our appetites with a quick cup of coffee, in the hopes of finding some better looking and tasting food elsewhere.
On our drive home, while passing by a Greek restaurant, I realized that we haven’t had lamb nor meatballs during our last half of the trip in Southeast Asia and I immediately knew what we’d be having when we got home.
We love lamb. Out of the many meats, its flavor and consistency is pretty unique and provides that sometimes a necessary break from beef and chicken. Lamb gets its unique and distinguishable flavor from its fat. More specifically, its branched-chain fatty acid is what gives lamb its distinct and earthy taste.
Lamb pairs very well with goat cheese because it provides a bit of a sour, funky complement to lamb’s earthy flavors. Since one of our favorite variations on a burger is lamb and goat cheese, it only made sense to recreate this combo in the meatball format. And since you can’t have meatballs without a side, a quick riced cauliflower pilaf did just the trick.
Have this meal for lunch or dinner and be sure to make some extra for leftovers, you’ll thank us later! It’s great for reheating, throwing some fresh goat cheese on top and munching away anywhere you are.
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