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But now, there are so many dishes you can treat yourself to on AIP - there are red and green Thai curries, marinades and now this. A Thai-style lamb meatball salad.
Lamb isn't one of those meats you often see in Thai dishes. I mean, it's all chicken, seafood or beef. Well, mostly.
But lamb combines so well with ginger, garlic and spring onion. Why not let lamb have its place in the gingery, limey spotlight? And let me tell you - it's a proper tasty bowl of food, this.
The salad that the meatballs are served with are part of the dish - they're good without it, for nibbling on out of your packed lunch - but trust me, for the full experience you'll want the salad too. Those minty, citrussy, grassy aromatic leaves just finish the whole thing off. And the lime dressing that gets sloshed on at the end?
Oh my goodness.
Just try it.
Thai Style Lamb Meatballs with Aromatic Salad
400g minced lamb
2 cloves garlic, peeled and finely chopped
1 lemongrass stalk, trimmed and chopped finely
2 tbsp coriander leaf (cilantro) stalks, chopped finely
1 tsp fish sauce
1 tbsp olive oil (or our preferred cooking oil or fat)
1/4 tsp freshly grated ginger
2 tbsp extra virgin olive oil
pinch of salt
juice of 1 lime
2-3 fresh mint leaves, chopped
small handful coriander leaves (cilantro)
salad leaves (rocket, Mizuna, spinach, baby chard are all good)
Fried shallots, to garnish
In a bowl, combine the lamb with the garlic, lemongrass, coriander (cilantro) stalks and the fish sauce. Mix together well, and form into meatballs. Melt the oil into a large frying pan and brown the meatballs for a few minutes, turning regularly, until golden brown all over. Fry for 3-4 minutes and then transfer to an ovenproof dish or tray. Finish cooking at gas mark 6/200ºC/400ºF for 10-15 minutes, or until fully cooked through.
Meanwhile, make the salad and the dressing. Whisk together the grated ginger, olive oil, salt and the lime juice and put to one side.
Arrange the salad leaves on serving plates. Once the lamb meatballs are cooked through, arrange these on top of the salad. Scatter over the mint and coriander (cilantro) leaves and pour over the dressing. Finish by quickly frying the peeled and sliced shallots and arranging on top.
Eat while hot.
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Are you looking for more AIP and paleo recipes that will help curb your cravings for takeouts? Want to know how to perk up your cooking with autoimmune protocol-compliant herbs and spices? Check out my ebook SPICE, available on Amazon Kindle devices and apps now.