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Title: Spicy Lamb Meatballs with Mint Chile Sauce
Categories: Ethnic Meat
Yield: 8 Servings
| 16 | 8-inch bamboo skewers | |
| 2 | lb | Ground lamb |
| 1 | Onion -- minced | |
| 2 | Cloves garlic -- minced | |
| 6 | tb | Minced parsley |
| 1/2 | Jalapeno chile -- minced | |
| 1/4 | c | Dried bread crumbs |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1/2 | c | Cornmeal |
| 1 | Couscous or steamed rice -- | |
| 1 | For accompaniment | |
| MINTCHILE SAUCE | ||
| 1 | c | Plain yogurt |
| 1 | c | Fresh mint |
| 1/2 | c | Minced cilantro |
| 1/2 | Jalapeno chile -- minced | |
| 1 | ts | Salt |
| 1/4 | ts | Fresh ground pepper |
1. Soak skewers in water 15 minutes. In a large bowl, thoroughly mix together ground lamb, onion, garlic, parsley, minced chile, bread crumbs, eggs, salt, and pepper.
2. Preheat broiler. Wrap 1/3 cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-1/2 inches in diameter. Place cornmeal on a plate and roll skewered meatball in cornmeal to coat completely.
3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil 3 inches from heat until lightly browned on one side (about 3 minutes). Turn and broil second side until lightly browned (about 2 minutes).
4. To serve, place couscous on individual dinner plates, top with 2 meatballs on skewers, and drizzle with Mint-Chile Sauce.
Mint-Chile Sauce: In a small bowl stir together all ingredients. Let sit 30 minutes for flavors to meld.
Makes about 2 cups.
Recipe By : The California Culinary Academy
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