Ingredients

Ground lamb - 1 pound (Juha Ranch has the best lamb in Dallas)

Onion - half

Garlic - 2 cloves

Chiles - 2 ounces (50 g) (buy from Pepperona Peppers for a great mix in Dallas)

Blueberries - 1 pint

Salt - ½ Tb (7 g)

Honey - 1 Tb (17 g)

Water - 1Tb (13ml)

Micro Basil (Skye Farms are my favorite in Dallas)

Recipe

1. To prepare the blueberries you want to gently rinse them with water to get dirt off. Then combine the salt, honey, berries, and water in a bowl. Place the mixed ingredients into a jar and cover with a weight.

2. After 3 to 5 days, depending on your preference in flavor, the berries are ready. Put them in the refrigerator until you are ready to use them. If you start to see mold, discard them and start fresh. Always remember to work clean when fermenting.

3. To prepare the meatballs, chop your onions and garlic, and mix them with your ground lamb. At this point, you want to add some salt while mixing everything together to get the seasoning incorporated.

4. With a scoop or using a spoon, make meatballs about the size of a ping pong ball. If you make them too big the outside can become tough while cooking and place on a baking tray. You will bake them at 400 degrees for 20 minutes, depending on your oven they may need longer. You can also cook them on the stove, but I prefer the consistency and ease of roasting them. 

5. For the chiles, heat up a pan then add oil to prepare the chiles. I recommend using any rendered fat from the lamb to add more flavor and prevent waste. On high heat, add your chiles and toss them to get a nice sear. Your nose will tell you they are ready when you start to sneeze. Turn off the before adding your berries, and toss together.

6. To serve, portion out a couple of spoonfuls of the berries and chiles into a bowl, and place the meatballs on top before sprinkling some micro basil on. You can enjoy this dish as is. You may also add some rice or any other grains that you enjoy to make it a full meal.