Chosen Bites: Meatballs like mom used to make 'em

There's nothing like a home cooked meal; Check out this Herbed Meatballs in Spicy Mango Chutney recipe, for a trip down memory lane.

October 15, 2012 15:47
2 minute read.

Meatballs. (photo credit: Laura Frankel)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


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.

Be the first to know - Join our Facebook page.

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
1small onion
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
1 egg
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.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it