Crock Pot Meatballs With Chutney Sauce

Name: Crock Pot Meatballs With Chutney Sauce
Cook time: 3 min
Total time: 3 min
Yield: 6 servings
Ingredients: 1 (1-ounce) slice white bread, torn into pieces; 1 1/2 pounds lean ground lamb; 1/4 cup finely chopped green onions; 2 tablespoons minced seeded pickled jalapeno peppers; 1/2 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1 large egg; 1/2 cup mango chutney; 1/4 cup no-salt-added tomato paste; 3 tablespoons lower-sodium soy sauce; 1 tablespoon pickled jalapeno pepper liquid; 2 teaspoons finely chopped fresh mint; 3 cups hot cooked couscous; 1 tablespoon thinly sliced fresh mint

Cook: 3 min

Total: 3 min

Servings: 6

Ingredients

1 (1-ounce) slice white bread, torn into pieces
1 1/2 pounds lean ground lamb
1/4 cup finely chopped green onions
2 tablespoons minced seeded pickled jalapeno peppers
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 large egg
1/2 cup mango chutney
1/4 cup no-salt-added tomato paste
3 tablespoons lower-sodium soy sauce
1 tablespoon pickled jalapeno pepper liquid
2 teaspoons finely chopped fresh mint
3 cups hot cooked couscous
1 tablespoon thinly sliced fresh mint

Instructions

1
Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, lamb, and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4-inch) meatballs.
2
Heat a large nonstick skillet over medium-high heat. Add one-third of meatballs; cook 1 minute, shaking pan to brown on all sides. Transfer meatballs to a 3 1/2-or 4-quart slow cooker. Repeat procedure twice with remaining meatballs.
3
Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.