1 lb ground Lamb
½ lb ground Beef
½ small Red Onion, minced
½ cup Bread Crumbs
1 Tbsp + ½ cup SOOC Jalapeño Mint Bar Syrup
2 Tbsp SOOC Black Peppercorn Olive Oil
1 Tbsp Lemon juice
4 cloves Garlic, minced
1 Tbsp Dill (fresh or dried)
3 Tbsp fresh Mint, chopped
1 Tbsp Parsley (fresh or dried)
1 Tbsp Oregano (fresh or dried)
1 Tbsp SOOC Greek Seasoning
1 tsp Red Pepper flakes
½ tsp +¼ tsp SOOC Spicy Garlic Sea Salt
1 tsp Black Pepper
2 ½ cup Water
1 ½ cup White Rice
¼ cup Pistachios, chopped
Preheat oven to 400℉. Grease a baking sheet with cooking spray, and set aside.
In a medium bowl, combine the ground lamb, ground beef, egg, red onion, bread crumbs, 1 Tbsp Jalapeño Mint Bar Syrup, Black Peppercorn Olive Oil, lemon juice, garlic, dill, 1 Tbsp mint, parsley, oregano, Greek Seasoning, red pepper flakes, ½ tsp Spicy Garlic Sea Salt, and black pepper.
With your hands, form the meat into balls and set on the baking sheet. It’s important to make sure all the meatballs are uniform in size! Place in the oven and bake for 20-25 minutes.
While the meatballs bake, add the water and white rice to a medium sized pot and bring to a boil. Once boiling, reduce heat to low and cover. Let cook for 15-20 minutes, until rice is tender and water is absorbed. When done, fluff rice with a fork and season with ¼ tsp Spicy Garlic Sea Salt. Add pistachios and 2 Tbsp chopped mint.
In a small saucepan, heat the remaining ½ cup Jalapeño Mint Bar Syrup over medium-high heat. Bring to a low boil and stir continuously for about 10 minutes, until reduced by half and thick. Remove from heat.
When meatballs are ready, transfer to a plate and brush with the Jalapeño Mint glaze.
Serve meatballs over the pistachio mint rice, and enjoy!