Meatballs with Chutney Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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