Mini Lamb Meatballs with Cilantro-Mint Chutney

Ingredients

• 0.5 teaspoon ground pepper 
• 2 cups cilantro leaves loosely packed
• 0.5 teaspoon cinnamon 
• 1 teaspoon coriander seeds 
• 1.5 teaspoons cumin seeds divided
• 1 large eggs lightly beaten
• 1 teaspoon fennel seeds 
• 1 teaspoon ginger fresh minced
• 1 cup mint leaves fresh loosely packed
• 1 pound lamb grass-fed (preferably )
• 1 tsp juice of lemon 
• 3 tablespoons greek yogurt low-fat
• 45 servings meatballs 
• 45 servings mint-cilantro chutney spread shopping list 
• 1 cup onion chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 teaspoon serrano chiles minced
• 0.3 teaspoon turmeric 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• toothpicks

Directions

1. Make meatballs: In a small frying pan, toast cumin over medium heat until fragrant, 3 to 5 minutes. Grind in a spice grinder, put 1 tsp. in a medium bowl, and reserve the rest for chutney. Grind coriander and fennel and add to bowl with remaining spices, salt, lamb, and egg.
2. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.
3. Make chutney: Put all chutney ingredients and reserved cumin in a food processor and whirl until very smooth.
4. Add more lemon juice if you like. Spoon into a serving bowl.
5. Finish meatballs: With wet hands, form chilled meat into 1-in. balls and set on a baking sheet.
6. Heat oil in a heavy 12-in. nonstick frying pan over medium heat. Fry meatballs until well browned all over, 8 to 10 minutes total.
7. Transfer to paper towels.
8. Serve meatballs with toothpicks and the chutney.
9. *For a milder chutney, seed chile before mincing.