Saturday, February 16, 2008

Ground Lamb Meatballs with Chutney Sauce 9 points

1.5 lbs boneless leg of lamb, ground
1/2 cup dry breadcrumbs
1/4 cup finely chopped green onions
3 TBS minced seeded pickled jalapeno peppers
1/2 tsp freshly ground black pepper
1 large egg
2 garlic cloves, minced
1/2 cup mango chutney
1/4 cup tomato paste
3 TBS low-sodium soy sauce
2 TBS pickled jalapeno pepper liquid
t tsp finely chopped fresh mint
6 cups hot cooked couscous
1 TBS thinly sliced fresh mint

Combine first 7 ingredients in a bowl. Shape into 42 (1 inch) meatballs. Place meatballs in a 3.5-4 quart electric slow cooker.

Combine chutney and next 4 ingredients(through chopped mint) in a bowl. Pour over meatballs. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 2 hours until done. Serve meatballs and sauce over coucous. Sprinkle with thinly sliced mint. Yield: 6 servings (7 meatballs and 2 1/2 TBS sauce, 1 cup couscous and 1/2 tsp mint)

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