8 servings
Prep: 20 mins,
Cooking: 1 hr 5 mins
A quick chakalaka sauce that pairs perfectly with these lamb meatballs that come together in no time at all. Brought to you by Lamb & Mutton SA.
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Ingredients (21)
For the sauce
1/4 cup | olive oil |
1/4 tsp | chilli flakes |
1 tin | chakalaka |
1/2 cup | chicken stock |
2 tbsp | tomato sauce |
1 tbsp | chutney |
salt and black pepper |
For the meatballs
1/2 cup | maize rice |
1 cup | water |
600 g | sweet potatoes — cut into wedges |
2 tbsp | olive oil |
800 g | lamb mince |
1 | medium onion — grated |
2 | eggs |
1/2 cup | fresh parsley |
1 tsp | ground coriander |
1 tsp | ground cumin |
1 tbsp | fresh thyme — finely chopped or 1 teaspoon dried thyme |
2 tbsp | Balsamic glaze |
4 | garlic cloves — crushed |
salt and black pepper |
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Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty lamb meatballs, thank you.
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Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.