Today I’m sharing a recipe that I’ve made so often I’ve been taking it for granted. These aromatic Indian-inspired meatballs have been a go-to dish of mine for years. I make them as an appetizer every time I serve an Indian feast, and they inevitably create an overwhelmingly enthusiastic response, often stealing the spotlight from the rest of the meal. The last time I made them, friends asked for the recipe (again), so I thought it was time to share it on my blog.
This dish is a type of kabob that is usually shaped like a sausage, skewered, and grilled. Over the years, however, I’ve slightly transformed the recipe into meatballs for the sake of simplicity and versatility. I shape the ground meat mixture into meatballs using a mini ice cream scoop and then bake them. It’s a quick, clean, and easy process that I usually do in advance—keeping just the reheating task before serving.
But as much as the meat is tasty on its own, the secret to this recipe is the chutney. Don’t even consider not making it! You’d miss most of the pleasure provided by this dish! Plus, it comes together so easily: dump all the ingredients in a blender, whizz them together, and then transfer them to a serving bowl. This condiment is bursting with zesty fresh flavors and it really brings the dish to life.
The meatballs are so quick to prepare that I usually bake a double batch and freeze some for later meals. You can serve them as an appetizer with toothpicks, or make a meal out of them by serving with rice and steamed or curried vegetables.
Indian Lamb Meatballs with Mint, Coriander, and Lime Chutney
Makes about 24 meatballs
For the Indian Lamb Meatballs
1 lb [454 g] ground lamb (you can substitute ground beef or even ground chicken)
½ cup [125 ml] ground almonds
½ cup [125 ml] red onion, finely chopped
1 tsp [5 ml] kosher salt
1 tsp [5 ml] ground cardamom
1 tsp [5 ml] ground cumin
¾ tsp [3.75 ml] freshly ground black pepper
2 tbsp [30 ml] fresh coriander leaves, finely chopped
3 garlic cloves, peeled and very finely chopped
For the Mint, Coriander, and Lime Chutney
1 cup [250 ml] fresh coriander leaves and stems, coarsely chopped
¾ cup [180 ml] fresh mint leaves, chopped
1 medium tomato, coarsely chopped (about ¾ cup [180 ml])
¼ large red onion, chopped (about ½ cup [125 ml])
¼ cup [60 ml] water
¼ cup [60 ml] freshly squeezed lime juice (from about 2 medium limes)
1 tsp [5 ml] kosher salt
2 garlic cloves, peeled
1 tsp [5 ml] sambal oelek (chili paste), or 1 thai or serrano chili
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.
Make the Indian Lamb Meatballs: Preheat the oven to 425°F [220°C]. Line a baking sheet with parchment paper.
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 [2.5 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.
SERVING
Serve the hot meatballs with toothpicks or appetizer forks, along with the chutney for dipping.
STORING
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.
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Indian Lamb Meatballs with Mint, Coriander, and Lime Chutney was first posted on February 16, 2016 at 3:47 pm.
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