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Title: Mini Balls of Fire
Categories: Appetizer Blank
Yield: 1 Servings
| 1 l | g egg -- beaten | |
| 1 | /4 c | fine dry bread crumbs |
| 1 | /4 c | milk |
| 2 T | B fresh cilantro -- snipped | |
| : | (or fresh | |
| : | mint) | |
| 1 1 | /2 t | s habanero chili pepper -- |
| : | finely chopped | |
| 1 | /2 t | s salt |
| 1 | /2 t | s ground cinnamon |
| 1 | /2 t | s ground ginger |
| 1 | /4 t | s ground nutmeg |
| 1 | /4 t | s ground black pepper |
| 1 | /8 t | s ground cloves |
| 1 l | b ground lamb (or beef) | |
| 1 c | chutney |
"Habanero (Scotch Bonnet) chili peppers are said to be the hottest in the world. But spices round out the flavor so there's more to savor here than just heat."
Stir together egg, crumbs, milk, cilantro, and spices. Add lamb; mix well. Shape mixture into 1" balls. Place in a 15x10x1" baking pan. Bake at 350F 15-20 minutes or till no longer pink. Drain on paper towels. Serve warm with chutney. Makes 48.
Recipe By :
From: Peg Baldassari Date: 26 Oct 97 Mastercook Recipes (Mailing List) Ä
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