These meatballs are based on a meatloaf native to South Africa called bobotie. A combination of apple, curry, and almonds lends flavor to the dish. Serve them with braised red cabbage and mashed potatoes.
3 tablespoons unsalted butter
1 medium onion, chopped
1 Granny Smith apple, peeled, cored, and chopped
1/4 cup blanched almonds, finely chopped
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
1/2 cup chopped raisins
2 tablespoons chopped fresh parsley
1 tablespoon curry powder
1 teaspoon granulated sugar
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat butter in a small skillet over medium-high heat. Add onion, apple, and almonds, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, raisins, parsley, curry powder, and sugar, and mix well.
3. Add vegetable mixture and lamb to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.