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Diana@The House of Dee

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

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
Servings: 12
Course: Appetizer, Entrée meat, Gluten free
Cuisine: American, gluten free
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Start with crushing together cherries, cranberry and beets. 
  2. Transfer pulsed berries and beets into a saucepan, add water and start simmering to first bring it to a boil. 
  3. Once it’s boiling, add coconut sugar and maple syrup and continue cooking.
  4. Once it’s cooked half way through, add ground ginger, paprika, balsamic glaze, and the rest of the spices. 
  5.  Cook it on a low flame, stirring frequently, until all liquid evaporates and chutney is soft.
  6. While chutney is cooking, sauté shallots. Add it to ground lamb with white sweet potatoes, yogurt, and spices.
  7. 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.
  8. Heat up oil in a cast iron pan, brown meatballs for 1-2 minutes on each side.
  9. Deglaze the pan with 1 Tbsp red wine.
  10. Arrange mint and thyme sprigs around meatballs and put them in the oven at 375 degrees for 15-20 minutes, depending on the size.
  11. Serve as individual portions appetizer on top of chutney.
  12. You can also serve them as a main dish too with some crusty bread to soak up the chutney.