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Title: Spicy Lamb Meatballs with Mint Chile Sauce
Categories: Ethnic Meat
Yield: 8 Servings

16 8-inch bamboo skewers
2lbGround lamb
1 Onion -- minced
2 Cloves garlic -- minced
6tbMinced parsley
1/2 Jalapeno chile -- minced
1/4cDried bread crumbs
2 Eggs
1tsSalt
1/2tsFresh ground pepper
1/2cCornmeal
1 Couscous or steamed rice --
1 For accompaniment
MINTCHILE SAUCE
1cPlain yogurt
1cFresh mint
1/2cMinced cilantro
1/2 Jalapeno chile -- minced
1tsSalt
1/4tsFresh ground pepper

1. Soak skewers in water 15 minutes. In a large bowl, thoroughly mix together ground lamb, onion, garlic, parsley, minced chile, bread crumbs, eggs, salt, and pepper.

2. Preheat broiler. Wrap 1/3 cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-1/2 inches in diameter. Place cornmeal on a plate and roll skewered meatball in cornmeal to coat completely.

3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil 3 inches from heat until lightly browned on one side (about 3 minutes). Turn and broil second side until lightly browned (about 2 minutes).

4. To serve, place couscous on individual dinner plates, top with 2 meatballs on skewers, and drizzle with Mint-Chile Sauce.

Mint-Chile Sauce: In a small bowl stir together all ingredients. Let sit 30 minutes for flavors to meld.

Makes about 2 cups.

Recipe By : The California Culinary Academy

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