Lamb meatballs are a great ethnic favorite.
I had just made a batch of Apple Tomato Chutney. It just looked too delicious to be used only as a condiment; I went all out and incorporated it in these Indian lamb meatballs. Needless to add, 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 a couple 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.