Recipe provided by | Chef Jenna Johansen
Servings: 100
INGREDIENTS
5 pounds ground American Lamb
2 cups minced shallots
1 cup minced fresh flat leaf parsley
1/4 cup minced fresh cilantro
3 tablespoons minced fresh garlic
2 tablespoons ground cumin, toasted
2 tablespoons grated or minced fresh ginger
1-1/2 tablespoons kosher salt
1 tablespoon cinnamon
1 tablespoon black pepper, ground
1 tablespoon ground coriander, toasted
1-1/2 teaspoons cayenne
green chutney (recipe follows)
100 small wooden skewers, soaked
Green Chutney (makes 2 cups)
3 cups chopped fresh cilantro
1/2 cup shredded coconut
1/2 cup fresh mint leaves, chopped
1-1/2 each jalapeño, seeded and chopped
2 tablespoons fresh lemon juice
2 teaspoons grated fresh ginger
1 teaspoon honey or agave nectar
Kosher salt to taste
1/2 cup water or as needed
DIRECTIONS
METHOD:
In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree. In a large bowl, mix herb and spice ingredients with lamb. Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray. Place a soaked wooden skewer into each meatball. Bake meatballs at 350°F, approximately 10 to 15 minutes. Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.