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Spiced Meatballs With Coriander Dipping Sauce

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Ingredients
For meatballs
  Raisins 1⁄4 Cup (4 tbs)
  Lean ground lamb 1⁄2 Pound
  Minced water chestnuts 1⁄3 Cup (5.33 tbs)
  Minced green onions 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Ground allspice 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Freshly ground pepper To Taste
For coriander dipping sauce
  2% plain yogurt 3⁄4 Cup (12 tbs)
  Minced coriander leaves 1⁄4 Cup (4 tbs)
Directions

Meatballs: Soak raisins in hot water for 15 minutes; drain and chop.
In bowl, combine raisins, lamb, water chestnuts, onions, garlic, allspice, cinnamon and pepper to taste; mix well.
Shape into 25 bite-size balls.
Arrange in single layer in ungreased baking dish.
Bake, uncovered, in 400°F/200°C oven for 20 minutes.
Coriander Dipping Sauce: Meanwhile, in small bowl combine yogurt, coriander, and pepper to taste; cover and refrigerate for at least 30 minutes for flavors to develop.
Serve hot meatballs with toothpicks for dipping into sauce.
Makes 1 cup/250 ml sauce, 25 meatballs.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Lamb

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