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Lamb and Sweet Potato Meatballs with Cherry-Cranberry-Beets Chutney

Diana@The House of Dee
Lamb and white sweet potato meatballs alongside slightly tart and spicy berry-beets chutney will serve as a festive appetizer or a main dish.
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Prep Time 20 minutes
Cook Time 1 hour
Course Appetizer, Entrée meat, Gluten free
Cuisine American, gluten free
Servings 12

Equipment

  • Food processor, stove, oven, iron cast pan, saucepan

Ingredients
  

  • 2 lbs ground lamb
  • 1 very large white sweet potato, cooked
  • 1/4 cup thick Greek yogurt
  • 1 medium shallot, lightly fried
  • 12 oz cranberries, frozen
  • 12 oz cherries, frozen
  • 2 small beets
  • 2 Tbsp ground ginger, fresh chutney
  • 1/3 cup coconut sugar chutney
  • 1/4 cup maple syrup chutney
  • 1 Tbsp red wine meatballs
  • 2 tsp molasses chutney
  • 2 tsp garlic powder meatballs
  • 2 tsp French seasoning meatballs
  • 1 tsp sweet paprika chutney
  • 1/2 tsp sage chutney
  • 1 tsp five spice meatballs
  • 1/2 tsp cloves chutney
  • 1/4 tsp white pepper meatballs
  • 1/4 tsp salt chutney
  • 1 tsp salt meatballs
  • 6 sprigs thyme, fresh meatballs
  • 5 sprigs mint, fresh meatballs
  • 2 Tbsp olive oil frying meatballs

Instructions
 

  • Start with crushing together cherries, cranberry and beets. 
  • Transfer pulsed berries and beets into a saucepan, add water and start simmering to first bring it to a boil. 
  • Once it’s boiling, add coconut sugar and maple syrup and continue cooking.
  • Once it’s cooked half way through, add ground ginger, paprika, balsamic glaze, and the rest of the spices. 
  •  Cook it on a low flame, stirring frequently, until all liquid evaporates and chutney is soft.
  • While chutney is cooking, sauté shallots. Add it to ground lamb with white sweet potatoes, yogurt, and spices.
  • You can incorporate potato completely into the mix or you can still leave little chunks, which is what I did. Make meatballs and set them aside.
  • Heat up oil in a cast iron pan, brown meatballs for 1-2 minutes on each side.
  • Deglaze the pan with 1 Tbsp red wine.
  • Arrange mint and thyme sprigs around meatballs and put them in the oven at 375 degrees for 15-20 minutes, depending on the size.
  • Serve as individual portions appetizer on top of chutney.
  • You can also serve them as a main dish too with some crusty bread to soak up the chutney.