Meatballs with Chutney Sauce

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

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 0.0%
  • Fat: 7.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.6g
  • Carbohydrate: 47g
  • Fiber: 2.3g
  • Cholesterol: 110mg
  • Iron: 3.5mg
  • Sodium: 655mg
  • Calcium: 47mg

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

Preparation

  1. 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. 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. 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.
Note:

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

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