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