Spicy lamb meatballs with mint-chile sauce

Yield: 8 Servings

Measure Ingredient
16 \N 8-inch bamboo skewers
2 pounds Ground lamb
1 \N Onion -- minced
2 \N Cloves garlic -- minced
6 tablespoons Minced parsley
½ \N Jalapeno chile -- minced
¼ cup Dried bread crumbs
2 \N Eggs
1 teaspoon Salt
½ teaspoon Fresh ground pepper
½ cup Cornmeal
\N \N Couscous or steamed rice --
\N \N For accompaniment
\N \N Mint-Chile Sauce-----
1 cup Plain yogurt
1 cup Fresh mint
½ cup Minced cilantro
½ \N Jalapeno chile -- minced
1 teaspoon Salt
¼ teaspoon Fresh ground pepper
\N 2 minutes).

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 ⅓ cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-½ 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

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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