Party-Time Cranberry Lamb Koftas
Serving Size
40 meatballs
Ingredients
Cranberry Lamb Koftas . 1 1/2 lbs (750 g) lean ground lamb or beef. 1/4 cup (60 mL) chopped Ocean Spray® Craisins® Dried Cranberries. 1/4 cup (60 mL) very finely chopped onion. 1 egg, beaten . 2 tbsp (30 mL) pine nuts. 1 1/2 tsp (7 mL) each ground cinnamon, coriander and cumin. 1 tsp (5 mL) each salt and pepper. Sauce. 1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce. 1/2 cup (125 mL) chicken or vegetable broth . 1/4 cup (60 mL) each finely chopped onion and tomato paste. 2 tbsp (30 mL) each chopped fresh mint and Dijon mustard. 2 tsp (10 mL) cider vinegar . 1 clove garlic, minced
Steps
1. Sauce: Combine the cranberry sauce, broth, onion, tomato paste, mint, mustard, vinegar and garlic in the slow cooker. Cover and heat on High, stirring occasionally, or until mixture is bubbling. Turn dial to Low. 2. Preheat oven to 350ºF (180ºC). Combine the lamb, Craisins®, onion, egg, pine nuts, cinnamon, coriander, cumin, salt and pepper in a bowl. Blend together until well mixed. Form into 3/4 inch (2 cm) balls. Place on a greased baking sheet and bake for 15 minutes. Discard fat and cool for 10 minutes. (Meatballs can be prepared up to this point and refrigerated for up to 1 day or frozen for up to 1 month). 3. Transfer the meatballs to the slow cooker. Stir to coat in sauce. Heat, on Low, stirring often until heated through. Use as an appetizer or over cooked basmati rice as a main course.