Indian-Style Meatballs with Apricot Sauce
makes 36 meatballs
NOTE: We found that freezing the meatballs briefly before frying
helps them hold their shape.
Indian-Spiced Meatballs
1 pound ground lamb
11/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon garam masala
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro leaves
2 tablespoons yogurt
1 slice white bread, chopped (about 5 tablespoons)
2 tablespoons vegetable oil
Apricot Sauce
1 cup apricot preserves
1/4 cup port wine
1 tablespoon balsamic vinegar
1/8 teaspoon ground cinnamon
1/4 teaspoon hot red pepper flakes
1 tablespoon fresh minced mint leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Mix all ingredients for meatballs except oil in large bowl. Shape into 36 meatballs, each about 1 inch in diameter. Place on parchment-lined baking sheet and freeze for 5 minutes.
2. Meanwhile, combine apricot preserves, port, vinegar, cinnamon, and red pepper flakes in small saucepan over medium-high heat. Bring to a simmer and remove from heat. Stir in mint and salt and pepper to taste. Transfer sauce to serving bowl and cover to keep warm.
3. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. Add oil to pan and swirl to coat bottom. Lay half of meatballs in pan and cook, turning occasionally, until well browned, 5 to 6 minutes. Transfer to serving platter. Repeat with remaining meatballs. Place bowl with apricot sauce on platter and serve immediately, with toothpicks.