Meatballs with Chutney Sauce

Meatballs with Chutney Sauce Recipe
Oxmoor House
Sink your teeth into these tender, juicy, and succulent meatballs. Place them atop soft, hot cooked couscous and drench with chutney sauce.


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

Recipe from

Oxmoor House

Nutritional Information

Calories 387
Caloriesfromfat 0.0 %
Fat 7.4 g
Satfat 2.5 g
Monofat 2.8 g
Polyfat 0.9 g
Protein 29.6 g
Carbohydrate 47 g
Fiber 2.3 g
Cholesterol 110 mg
Iron 3.5 mg
Sodium 655 mg
Calcium 47 mg


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 jalapeño 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 jalapeño pepper liquid
2 teaspoons finely chopped fresh mint
3 cups hot cooked couscous
1 tablespoon thinly sliced fresh mint


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.

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.

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.


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

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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