(photo credit: Laura Frankel)
Move over mom’s sweet and sour meatballs. These flavorful and Indian-influenced orbs of flavor are easy enough to make on a busy weekday, but have enough attitude and flavor to serve on a fancier night.
I like to throw all the ingredients for the sauce in my slow cooker and push the button on my way out the door, and when I come home, I’m greeted by the most amazing aromas. I can quickly put the meatballs together, make some basmati rice and dinner is on the table in a jiffy.
There is no need to sacrifice flavor and a homemade meal just because you are short on time. This flavorful meatball recipe is sure to become a favorite. Our household love lamb meatballs, but you can easily use ground beef, turkey or your favorite vegetarian
Herbed Meatballs in Spicy Mango Chutney
½ teaspoon Garam Masala*
¼ teaspoon ground cloves
1 teaspoon brown mustard seed
¼ teaspoon ground black pepper
1 cinnamon stick
1 medium jalapeno
3 ounces fresh ginger
½ cup granulated sugar
½ cup packed light brown sugar
½ cup apple cider vinegar
1 ½ tablespoons fresh squeezed lime juice
2 cloves of garlic
½ cup raisins
½ teaspoon kosher salt
550 grams frozen mango
Preheat a slow cooker on High
1. In a dry pan, over medium heat, toast the spices until they are very fragrant and slightly darkened (about a minute).
2. Chop the onion and garlic and place in the insert of the slow cooker.
3. Slice the jalapeno and add to the slow cooker.
4. Grate the ginger on a microplane and add to the slow cooker.
5. Add all of the ingredients to the slow cooker, cover and cook for 3 hours until the chutney is very thick.For the meatballs
2 tablespoons fresh cilantro
2 tablespoons fresh mint
¼ cup breadcrumbs
1 pound ground lamb
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper
1. Chop the herbs and place in a medium mixing bowl.
2. Whisk the egg with the fresh herbs and salt and pepper.
3. Add the egg mixture to the breadcrumbs and ground meat. Gently mix the ingredients (too much pressure will make tough meatballs) until combined.
4. Using an ice cream scoop or spoons, portion out the meatballs onto a parchment line baking sheet.
5. With slightly damp hands, roll the portioned meat into balls.
6. Heat a large sauté pan, lightly coated with olive oil, over medium heat. Brown the meatballs on all sides.
7. Transfer the meatballs to the pan with the chutney. Braise the meatballs in the chutney until the meatballs are cooked through (about 20 minutes).
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.