Heavenly Meatballs with Dipping Sauce
What You Need:
2 TBSP vegetable oil
1 C yellow onion, chopped fine
1 garlic clove, minced
1 TBSP curry powder
1 tsp cumin, ground
1 tsp ginger
1 (28 oz.) can plum tomatoes and juice
1 TBSP light brown sugar, packed firm
2 tsp salt, divided
1 tsp pepper, divided
6 TBSP bread crumbs, fine
1/2 C cold water
2 large eggs
2 lbs ground lamb
2 TBSP jalapeno peppers, minced
2 green peppers, cleaned and cut into 1 inch pieces
How to Make It:
Place the vegetable oil in a large skillet over medium heat.
Once hot add the onion and cook 5 minutes or until light brown.
Stir in the garlic and allow cooking 1 minute.
Add the curry powder, cumin and ginger and stir well and cook one minute.
Split mixture in half reserving one half for dipping.
Place the tomatoes and juice in a blender and puree.
Pour the tomato puree into the onion mixture left in the skillet.
Add the brown sugar, 1 tsp. salt and ½ tsp. of pepper and bring to a boil.
Reduce heat to low, cover and simmer 30 minutes or until mixture become thick.
Stir together the bread crumbs and the cold water together in a large mixing bowl.
Allow mixture to stand 5 minutes.
Gently stir in the eggs until well blended.
Add the lamb, the jalapeno peppers and the reserved onion mixture.
Sprinkle with the remaining 1 tsp. of salt and ½ tsp. pepper.
Mix together with your hands until all ingredients are blended together.
Form into meatballs, cover with plastic wrap and refrigerate 30 minutes.
Place the meatballs and green pepper slices alternating back forth on the skewers.
Brush with vegetable oil and cook over medium high heat 8 minutes turning once.
Reheat sauce and serve as a dipping sauce with the meatballs.