Lamb Chorizo Albóndigas with Tomato Chutney Recipe | James Beard Foundation

Ingredients

• 3/4 pound thick-cut sliced bacon, cut into large pieces
• 1 1/4 pounds ground lamb
• 1 tablespoon plus 1 1/2 teaspoons paprika
• 1 tablespoon coriander
• 2 1/4 teaspoons cumin
• 1 1/2 teaspoons cayenne
• 1/4 cup plus 2 tablespoons tomato paste
• 1/4 cup plus 2 tablespoons abodo paste (such as Doña Maria brand)
• 1 tablespoon coarse salt
• 1/2 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 pounds (4 heaping cups) lamb chorizo
• 3 large eggs
• 2 cups panko
• 2 tablespoons olive oil
• 4 shallots, sliced thinly
• 2 1/2 pounds Roma tomatoes peeled, deseeded, and diced
• 1 cup finely diced summer squash
• 1/4 cup sugar
• 1/4 cup white vinegar
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chipotle powder
• Salt to taste
• 4 tablespoons chopped parsley
• Mint leaves for serving