Lamb Kofta Meatballs with Chutney
| Serves | 100 |
|---|---|
| Ingredients | Lamb |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Mediterranean |
Chef Jenna Johansen
Vibrant Earth Gardens
Denver
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.
Ingredients
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
Steps
- Preheat oven to 350 F. Line sheet tray with parchment.
- 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.
- 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.
- 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.
- 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