Mini Lamb Meatballs with Cilantro-Mint Chutney Recipe – Sunset Magazine

Ingredients

• Meatballs
• 1 1/2 teaspoons cumin seeds, divided
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1 pound ground lamb (preferably grass-fed)
• 1 large egg, lightly beaten
• 1 tablespoon vegetable oil
• Chutney
• 3 tablespoons low-fat Greek yogurt
• 1 teaspoon minced serrano chile*
• 1 teaspoon minced fresh ginger
• 2 cups loosely packed cilantro
• 1 cup loosely packed fresh mint leaves
• 1 cup chopped onion
• About 1 tsp. lemon juice