Lamb Meatballs with Pineapple Chutney | Just Eats With Chef JJ

Instructions

Ingredients:

• 2 slices of white bread, crust removed and cut into small pieces (about 1 loosely packed cup)
• 3 tbsp coconut milk
• ½ medium yellow onion, grated, about 1/2 cup
• 1 large egg
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp crushed red pepper flakes
• ½ tsp granulated garlic
• ½ cup loosely packed fresh mint leaves, about ½ ounce, finely chopped, divided
• 3/4 cup, plus 2 tablespoons, coconut-milk strained (Greek-style) yogurt, divided
• 2 tbsp chopped fresh dill, divided, plus fronds for garnish
• 2¼ tsp Kosher salt, divided
• 1 pound ground lamb
• 1½ cups cooked brown rice
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh juice (from 1 medium lemon), plus lemon wedges to serve

Method:

1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.
2. In a large bowl, combine bread with milk and toss to coat. Let stand, stirring occasionally, until bread is completely moist, about 3-5 minutes. Squeeze bread between your fingers or mash with a spoon to make sure there are no dry spots.
3. Add onion, egg, coriander, cumin, red pepper, garlic, ¼ cup mint, 2 tablespoons yogurt, 1 tablespoon dill, and 2 teaspoons salt to bread mixture. Using a clean hand or spoon, stir until very well combined. Add ground lamb and brown rice, and, using your hand, continue mixing vigorously, squishing the meat, rice, and seasonings between your fingers, until just combined and the meat has taken on a slightly sticky texture; be careful not to overwork the meat.
4. Using wet hands, roll the lamb mixture into 2-ounce meatballs about the size of a golf ball. Place on prepared baking sheet, evenly spaced apart, and cover lightly with plastic wrap. Refrigerate meatballs until firm and cold, at least 30 minutes or up to 4 hours.
5. In a 12-inch cast-iron, carbon-steel, or stainless-steel skillet, heat oil over medium-high heat until shimmering. Add half of the meatballs in a single layer and cook, undisturbed, until browned on 1 side, 1 to 2 minutes. Using tongs, carefully turn meatballs and continue to cook, turning as needed, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a large plate. Repeat with the remaining meatballs. Once all meatballs are browned, transfer meatballs back to the skillet, and bake for 5-7 minutes or until a thermometer inserted into the center of the meatballs registers 145°.

Ingredients for Pineapple Chutney:

• 2 tbs olive oil
• 2 tsp turmeric
• 1/8 teaspoon crushed red pepper flakes
• ½ cup coarsely chopped onion
• ½ cup white wine vinegar
• 1 cup coarsely chopped pineapple, fresh or canned
• ½ teaspoon ground ginger
• ½ cup honey
• ½ teaspoon salt (to taste/ optional)

Method for Pineapple Chutney:

1. In a medium saucepan coated with olive oil, add the onion and cook it down for 30–45 seconds. Add the turmeric and mix well. Add the chili flakes. Next, add the vinegar, and allow it to reduce down.
2. Next, add in the chopped pineapple and stir. Add the ginger, mix again, then add the honey.
3. Reduce the heat to low and simmer, stirring occasionally, until the pineapple is tender and the mixture thickens, 20 to 30 minutes.
4. Take the pan off the heat and cool the chutney completely. Stir well and transfer to a container with a tight-fitting lid. Set aside or refrigerate the chutney until ready to serve for up to 4 days or freeze for up to 3 months.