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Meatballs with Chutney Sauce

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.

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 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

Nutrition 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

How to Make It

  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.

Cook'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