Outdoor entertaining season is here and you'll want these lamb meatballs at your next party. Inspired by Vij's Restaurant in Vancouver, these meatballs make great use of the Indian-spiced green tomato preserves, mulled wine jelly and chile pepper preserves showcased in The Preservatory cookbook.
1 lb ground lamb
1 lb ground pork
2 eggs, lightly whisked
1/4 cup preserves
1 cup bread crumbs
2 jalapeño pepper, finely chopped
3 cloves garlic, minced
1 cup chopped cilantro
2 tbsp garam masala
1 tbsp ground ginger
2 tsp salt
1 tsp cayenne pepper
1 tbsp olive oil, for frying
Preheat oven to 350°F.
Combine and gently mix all ingredients well, except for the olive oil, to fully blend flavours.
Form mixture into small, one-bite round balls.
Heat olive oil in a frying pan and sear lamb balls until evenly browned. Transfer to a baking dish or baking sheet and finish in the oven for 10 to 15 minutes or until cooked through.
Serve hot with preserves.
