Spicy lamb meatballs with mint-chile sauce

Yield: 8 Servings

Ingredients:

16 8-inch bamboo skewers
2 lb Ground lamb
1 Onion -- minced
2 Cloves garlic -- minced
6 tb Minced parsley
1/2 Jalapeno chile -- minced
1/4 c Dried bread crumbs
2 Eggs
1 ts Salt
1/2 ts Fresh ground pepper
1/2 c Cornmeal Couscous or steamed rice -- For accompaniment Mint-Chile Sauce-----
1 c Plain yogurt
1 c Fresh mint
1/2 c Minced cilantro
1/2 Jalapeno chile -- minced
1 ts Salt
1/4 ts Fresh ground pepper

Instructions:

1. Soak skewers in water 15 minutes. In a large bowl thoroughly mix together ground lamb onion garlic parsley minced chile bread crumbs eggs salt and pepper. 2. Preheat broiler. Wrap 1/3 cup lamb mixture around each bamboo skewer to form a meatball about 3 inches long by 1-1/2 inches in diameter. Place cornmeal on a plate and roll skewered meatball in cornmeal to coat completely. 3. Brush broiler pan with a thin film of oil. Place meatball skewers on broiler pan and broil 3 inches from heat until lightly browned on one side (about 3 minutes). Turn and broil second side until lightly browned (about 2 minutes). 4. To serve place couscous on individual dinner plates top with 2 meatballs on skewers and drizzle with Mint-Chile Sauce. Mint-Chile Sauce: In a small bowl stir together all ingredients. Let sit 30 minutes for flavors to meld. Makes about 2 cups. Recipe By : The California Culinary Academy