These lamb meatballs are a new star was born just this past Shabbos, when I was tinkering with a batch of Apple Tomato Chutney that tasted too delicious to be used only as a condiment; I went all out and incorporated it in these Indian lamb meatballs, and the finished dish was heavenly, and as importantly, affordable. Do not hesitate to make a whole batch of chutney, you will find plenty of exciting dishes to eat it with, plus you will have pint jars to spare for your friends!
If you can’t get your hands on lamb for these lamb meatballs, go ahead and use ground beef.
- 1 cup Apple Tomato Chutney
- 3 cups water
- 2 pounds ground lamb, try your best for lean (settle for ground beef)
- 1/2 cup warm water
In a food processor, process the chutney until smooth. Mix with the water in a large skillet, and bring to a boil. Mix the ground meat with the warm water thoroughly in a bowl. Form walnut-sized balls, and throw them in the hot cooking liquid as you shape them. You will get about 3 dozen total. Bring the flame to medium, cover and cook about 1 hour. The sauce will get thick and creamy. Transfer to a serving platter, sauce and all, and serve hot.