Vindaloo Meatballs

By Grammie926

These spicy but not super-hot meatballs are a great change from ordinary supermarket fare. Ground lamb is most easily bought at a butcher shop. Raita can often be found in major grocery stores in the deli section, and the chutney and vindaloo paste in the Indian section.

Ingredients

• 1 lb (250 g) ground lamb
• 2 tbsp (25 mL) dried unseasoned bread crumbs
• 2 tbsp (25 mL) store-bought or homemade raita or plain yogurt
• 2 tbsp (25 mL) fi nely chopped coriander
• 4 tsp (20 mL) Indian curry paste, preferably vindaloo
• 1 green onion, fi nely minced
• 1 tbsp (15 mL) fi nely minced ginger
• tsp (1 mL) salt
• Raita and sweet mango chutney

Details

Servings 24
Adapted from lcbo.com

Preparation

Step 1

1 Preheat oven to 375F (190C). Line a rimmed baking sheet with parchment paper.

2 Place lamb, bread crumbs, 2 tbsp (25 mL) raita, coriander, vindaloo paste, onion, ginger and salt in a medium bowl. Mix gently just until combined.

3 Form into 1-inch (2.5-cm) meatballs, then place on tray. Bake in centre of preheated oven until cooked through, about 15 minutes.


4 Serve warm with raita and mango chutney. If chutney is too thick for dipping in meatballs, thin with a little orange juice or water.