Mini balls of fire
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg; beaten |
| ¼ | cup | Fine dry bread crumbs |
| ¼ | cup | Milk |
| 2 | tablespoons | Fresh cilantro; snipped (or fresh mint) |
| 1½ | teaspoon | Habanero chili pepper; finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground black pepper |
| ⅛ | teaspoon | Ground cloves |
| 1 | pounds | Ground lamb (or beef) |
| 1 | cup | Chutney |
Directions
"Habanero (Scotch Bonnet) chili peppers are said to be the hottest in the world. But spices round out the flavor so there's more to savor here than just heat."
Stir together egg, crumbs, milk, cilantro, and spices. Add lamb; mix well.
Shape mixture into 1" balls. Place in a 15x10x1" baking pan. Bake at 350F 15-20 minutes or till no longer pink. Drain on paper towels. Serve warm with chutney. Makes 48.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 7.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997