Rating: 5 stars
2 Ratings
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  • 2 Ratings

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

387 calories; fat 7.4g; saturated fat 2.5g; mono fat 2.8g; poly fat 0.9g; protein 29.6g; carbohydrates 47g; fiber 2.3g; cholesterol 110mg; iron 3.5mg; sodium 655mg; calcium 47mg.
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