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Lamb Meatballs with Mango Dipping Sauce
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Servings
4
people
Ingredients
1x
2x
3x
1
pound
ground lamb
2
cloves
garlic
pressed
1
small
onion
finely chopped
1
jalapeno pepper
de-seeded and finely chopped
2
slices
center-cut bacon
finely chopped
1
tablespoon
chopped fresh parsley
1
teaspoon
freshly ground black pepper
1
teaspoon
sea salt
1/2
teaspoon
ground cumin
1
tablespoon
olive oil
2
large
mangos
pitted, skinned and cubed
2
tablespoons
cider vinegar
2
tablespoons
raw honey
Instructions
DO-AHEAD TIP: If using bamboo skewers, soak them in water for 30 minutes before using, to prevent them from burning on the grill.
Preheat grill to MEDIUM-HIGH.
In a large bowl combine first 10 ingredients (lamb through oil); blend thoroughly with your very clean hands then shape into 2-inch balls.
Slide meatballs onto skewers and grill for 10 to 13 minutes, constantly turning skewers to cook evenly on all sides.
In a food processor or blender, combine mango cubes, cider vinegar, and honey; process until smooth. Serve mixture as a dipping sauce for meatballs.
Notes
SERVING SUGGESTION: Steamed green beans and “baked” sweet potatoes (if desired, “bake” in a slow cooker or on the grill to keep your kitchen cool).
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