Lamb Meatballs with Cilantro Chutney and Lime Yogurt

Photo by Michael Piazza / Styled by Catrine Kelty

I love to make these Indian-style lamb meatballs for a large group, since they can be made ahead of time and cooked right before serving. This recipe calls for ground lamb shoulder, which is high in fat, resulting in moist and fullflavored meatballs. Foodland (in Burlington and Cambridge) is my go-to Indian grocer; they always have a great selection of dry goods, dairy and super-fresh herbs and vegetables. I love serving these meatballs with grilled vegetables like zucchini and peppers, which also go well with the yogurt and chutney.

Makes 18–20 (2-ounce) meatballs

FOR THE MEATBALLS:
2 pounds ground lamb
1 cup cooked white rice
3 tablespoons mustard oil
2 tablespoons ground Kashmiri chili powder
1 tablespoon salt
1 tablespoon grated garlic
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 teaspoon whole cumin seeds
1 teaspoon garam masala

FOR THE MINT CHUTNEY:
(Makes 2 cups)
3 cups chopped cilantro, both leaves and stems
1 bunch mint, leaves and tender stems chopped, around a cup
1 bunch scallions, green parts only, chopped
1/3 cup minced ginger
8 Thai green chilis, stems removed
30 fresh curry leaves
1/3 cup neutral oil, like safflower or canola 1
teaspoon salt
2 ice cubes

FOR THE LIME YOGURT:
(Makes 2 cups)
2 cups full-fat yogurt
2 tablespoons lime juice
2 teaspoons salt

TO SERVE:
2 limes, cut into quarters
Roti or naan

FOR THE MEATBALLS:
Mix all meatball ingredients together using your hands until the mixture comes together.

Using a two-ounce ice cream scoop, form the mixture into balls and arrange on a parchment-lined 11- by 13-inch baking tray. After all the meatballs are portioned, roll each ball between your hands until smooth. The meatballs can be refrigerated at this point until ready to cook.

Preheat oven to 450°F and roast the meatballs for 13 minutes, rotating the tray halfway through. Allow to rest for about 5 minutes before serving with the Mint Chutney, Lime Yogurt, roti or naan and extra lime wedges at the table.

FOR THE CHUTNEY:
Put all ingredients into a blender and process until smooth. Store extra chutney in a jar in the fridge up to 3 days.

FOR THE YOGURT:
Mix together; store extra yogurt in fridge up to 3 days.

This recipe appeared in the Spring 2025 issue as part of a larger story, “In the Edible Kitchen: Spring Lamb.”