Vindaloo Meatballs

By KimChi381

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 teh deli sectoin, and the chutney and vindaloo paste in the Indian section.

Ingredients

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

Details

Servings 2

Preparation

Step 1

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

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

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

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.