Oxmoor House
Yield
6 servings (serving size: 6 meatballs, 2 1/2 tablespoons sauce, 1/2 cup couscous, and 1/2 teaspoon mint)

Sink your teeth into these tender, juicy, and succulent meatballs. Place them atop soft, hot cooked couscous and drench with chutney sauce.

How to Make It

Step 1

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

Step 2

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

Step 3

Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.

Chef's Notes

To ensure that you get a lean product, ask the butcher to grind a lean boneless leg of lamb.

Cooking Light Slow Cooker Tonight

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