Recipes

Lamb Meatballs with Appledore Cove Chutney

1 ½ pounds lean boneless leg of lamb, ground
½ cup dry breadcrumbs
¼ cup finely chopped green onions
3 tbsp minced seeded pickled jalapeno peppers
½ teaspoon freshly ground black pepper
1 large egg
2 garlic cloves, minced
½ cup Appledore Cove
Pineapple Mango Chutney
¼ cup no-salt-added tomato paste
3 tablespoons soy sauce
2 tablespoons pickled jalapeno pepper liquid
2 teaspoons finely chopped fresh mint

1. Combine ground lamb, breadcrumbs, green onions, minced jalapeno, black pepper, egg, and garlic in a bowl; stir well.
2. Shape into 42 (1-inch) meatballs. Place meatballs in a 3 1/2- to 4-quart electric slow cooker.
3. Shape into 42 (1-inch) meatballs. Place meatballs in a 3 1/2- to 4-quart electric slow cooker.
4. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 2 hours or until done. Makes 42 Appetizer Size Meatballs

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