Yield 24 meatballs
These aromatic Indian Lamb Meatballs are a delicious twist on classic Indian kebabs. Serve them as an appetizer on your next get together!
For the Mint, Coriander, and Lime Chutney
Make the Mint, Cilantro, and Lime Chutney: Place all the ingredients in a blender. Cover and blend on medium speed until you reach the consistency of a loose pesto. Transfer to a serving bowl, or store in an airtight jar.
Combine all of the ingredients together in a large mixing bowl. The best way to uniformly combine the ingredients is to use your hands and kind of knead the meat and flavorings together. Don’t overwork the meat to make sure the meatballs will remain tender.
Use a mini ice cream scoop to shape about 24 meatballs and set them about 1 inch (2 cm) apart from each other on the prepared baking sheet. Bake for about 15 minutes, or until the meatballs are golden and cooked through. If by the end of the cooking time, the meatballs are cooked through but they are not colored enough, broil them for a minute or two to give them a beautiful golden exterior.
Serve the hot meatballs with toothpicks or appetizer forks, along with the chutney for dipping.
If you are not serving the cooked meatballs right away, you can store them in an airtight container in the fridge for up to two days. Reheat in a 350°F (175°C) oven for 5 to 10 minutes before serving. You can also freeze the meatballs in an airtight container or a freezer bag for up to 3 months.
The chutney will keep refrigerated for up to 10 days.
Recipe Credit: Adapted from Raghavan Iyer’s Indian Home Cooking.
Recipe by Food Nouveau at http://foodnouveau.com/recipes/appetizers/indian-lamb-meatballs-with-mint-coriander-and-lime-chutney/