Lamb Meatballs Glazed with Toota’s Pepper Jelly
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Lamb Meatballs Glazed with Toota’s Pepper Jelly

Prep Time15 mins
Cook Time30 mins
Keyword: Mint, Jalapeños, Lamb
Servings: 20 small meatballs

Ingredients

For the Jelly:

  • 3 large jalapeno pepper seeded
  • 3 red bell peppers seeded and cut into chunks
  • 1 ½ cups cider vinegar
  • 3 ¼ cups sugar
  • 1 ounce pectin about ¼ cup

For the Meatballs:

  • 1 pound ground lamb
  • 10 fresh mint leaves finely chopped
  • 1 egg
  • ¼ cup grated onion
  • 1 ½ teaspoons kosher salt
  • 2 small garlic clove grated
  • 1 tablespoon lemon juice
  • ½ teaspoon cumin
  • 1 teaspoon paprika

Instructions

For the Jelly:

  • Use a food processor to finely chop the peppers. Put in a large saucepan with the vinegar and sugar and bring to a boil. Boil 90 seconds.
  • Remove from the heat and whisk in the pectin. Boil again for another 90 seconds. Remove from the heat.
  • Let cool slightly, then spoon into jars and cool completely. Jelly will keep in the refrigerator for 3-4 weeks.

For the Meatballs:

  • Preheat oven to 375.
  • Combine all ingredients for the lamb meatballs, except the lamb, in a bowl and mix until completely combined. You could also do this in a food processor and grind everything together instead of grating the onions and garlic. Add the lamb to the mixture and combine very thoroughly with your hands.
  • Shape into small, bite-sized balls for appetizers, or larger balls for a main course. Place them on a sheet pan or large baking dish. Cook 12 minutes for the smaller balls, 16 for larger.
  • Remove from the oven and drain the fat. Scoop a teaspoon of the pepper jelly over each meatball (slightly more for the larger ones) and return to the oven. Bake 10 minutes more. The jelly should slightly caramelize and the meat should just be cooked through. Serve warm.