Shelly's Recipe

Butcher’s Nuggets

Category: Meatballs

For the nuggets:
3 tablespoons panko breadcrumbs
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
cayenne to taste
1 teaspoon finely minced rosemary
1 clove crushed garlic
1/4 cup milk
dash of Worcestershire sauce
Mix together in a bowl and let sit about 15 minutes until break crumbs have soaked up the milk.

1/2 pound ground lamb
1/2 pound ground beef

Mix together with two forks instead of with your hands like you would do when shredding meat until mixed.

For the breading station (amounts as needed):
all-purpose flour
beaten eggs (I used 2 large eggs)
panko breadcrumbs

For the secret sauce:
1/4 cup mayo
1/4 cup mustard
1/4 cup ketchup
1/2 teaspoon ground chipotle

Note: the scoop I used to portion holds about 1 1/2 tablespoons of mixture.

Fry nuggets at 375 F. for about 3 minutes, then let rest 3 minutes before serving.