On my last post, I have given you my ghost chilli oil recipe and promised to give you some ideas of how to use it. This post is a ‘part 2’ of the previous post.
I have mixed the oil in the meatball mixture. I brushed the lamb with the oil while grilling. I drizzled the oil on top of the soup. You can do much more with this oil because it gives out the spicy yet umami taste without overpowering the dish. The spiciness has been subdued greatly once the chilies blended with oil, and also, you can use as much or as little as you prefer.
Have fun using the ghost chilli oil 🙂 Let me know if you use it in any other way.
- 1 lb. ground beef (80% lean 20% fat)
- 1 lb. chicken sausage, casings removed
- 1/2 cup grated parmesan cheese
- 1/2 cup plain whole milk Greek yogurt,
- 1 tbsp. ghost chili oil
- 1/2 cup seasoned croutons, powdered in a blender
- salt & pepper, to taste
- marinara sauce, to serve (option)
- grated gruyere cheese, to serve (option)
- Preheat the oven to 350F. Meanwhile, mix all ingredients in a mixing bowl; mix lightly. Cook a small piece in a pan to taste; adjust seasoning to your liking.
- Form that mixture into 12 golf ball sized meatballs and bake for 20-30 minutes, or until cook through. Serve with warm marinara sauce and cheese.
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