Lamb Kofta Meatballs with Chutney

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Lamb meatballs

Chef Jenna Johansen

Vibrant Earth Gardens


Meatballs are a crowd favorite, and Chef Jenna Johansen gives these a twist by starting with ground lamb. Warm spices such as cumin, cinnamon and coriander add a Middle Eastern accent to the recipe and a coconut-herb green chutney provides the perfect counterpoint.


Kofta Meatballs

5 lb. ground lamb

2 cups minced shallots

1 cup minced flat leaf parsley

¼ cup minced cilantro

3 tbsp. minced fresh garlic

2 tbsp. ground cumin, toasted

2 tbsp. grated fresh ginger

1½ tbsp. kosher salt

1 tbsp. ground cinnamon

1 tbsp. ground black pepper

1 tbsp. ground coriander, toasted

1 ½ tsp. cayenne

100 small wooden skewers, soaked

Green Chutney

3 cups chopped cilantro

½ cup shredded coconut

½ cup chopped fresh mint leaves

1½ jalapenos, seeded and chopped

2 tbsp. fresh lemon juice

2 tsp. grated fresh ginger

1 tsp. honey or agave nectar

Kosher salt, to taste

½ cup water, or as needed


  1. Preheat oven to 350 F. Line sheet tray with parchment.
  2. For meatballs, in food processor, combine shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree.Transfer mixture to large bowl; add lamb and mix well.
  3. Scoop meatballs with #40 scoop, roll into balls and place on parchment-lined sheet tray.  Place a soaked wooden skewer into each meatball.  Bake meatballs approximately 10 to 15 minutes. 
  4. Meanwhile, prepare chutney: In blender, combine cilantro, coconut, mint, jalapeno, lemon juice, ginger and salt; blend to a smooth paste.  Use water as needed to adjust consistency.
  5. Serve each meatball immediately atop green ghutney spooned onto serving platter if passed, or with green chutney in a bowl on the side placed on a buffet or station.

Photo courtesy of American Lamb Board

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