YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 mins

Juicy, succulent, lamb meatballs on toasty brioche buns! Don't skip the Wenzel sauce, if you can help it - it makes them magical!


1 lb ground lamb
1 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp coconut oil

Sandwich Assembly
6 brioche hotdog buns (I used jicama wraps for a gluten-free version)
BBQ sauce (I used Red Duck)
Banana pepper rings
Sliced mozzarella
Wenzel sauce

Cutting board 
Large bowl 
Large skillet 


  1. Combine the ground lamb and seasonings in a large bowl and mix until well combined.
  2. Scoop the mixture by the rounded tablespoonful (you don't want them too big) and shape into balls.
  3. Heat the coconut oil in a large cast iron skillet over medium high heat (stovetop or on the grill).
  4. Cook the meatballs, turning often, until browned on all sides. (If using a grill, you can finish them off on the grill for a little extra flavor.)
  5. Toast your brioche hotdog buns then spread a bit of mayo on them. Add some mustard, BBQ sauce, banana pepper rings, and sliced mozzarella.
  6. Top each roll with three meatballs and finish with a generous drizzle of Wenzel sauce.
  7. Enjoy!