Meatballs with Chutney Sauce

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Meatballs with Chutney Sauce

You will be hooked on these tender, juicy meatballs. You can put them on top of any dish e.g. rice and drizzle them with chutney sauce.

Ingredients

  • 1 (1-ounce) slice white bread, torn into pieces
  • 1 1/2 pounds lean ground lamb
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced seeded pickled jalapeno peppers
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 large egg
  • 1/2 cup mango chutney
  • 1/4 cup no-salt-added tomato paste
  • 3 tablespoons lower-sodium soy sauce
  • 1 tablespoon pickled jalapeno pepper liquid
  • 2 teaspoons finely chopped fresh mint
  • 3 cups hot cooked couscous
  • 1 tablespoon thinly sliced fresh mint

Preparation

1. Put bread in a food processor; use until coarse crumbs measure 1/2 cup. Mix breadcrumbs, lamb, and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4-inch) meatballs.

2. Place a large nonstick skillet over medium-high heat. Add one-third of meatballs; cook for about 1 minute, move the pan to brown on all sides. Transfer meatballs to a 3 1/2-or 4-quart slow cooker. Repeat procedure twice with remaining meatballs.

3. Mix chutney and next 4 ingredients  in a bowl; pour over meatballs. Cover and cook on low heat for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.

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