Lamb Meatballs featuring BEN’S ORIGINAL™ Stuffing
Ingredients
Meatballs
- 1 ea 58-ounce bag BEN’S ORIGINAL™ Traditional White Bread Stuffing, prepared
- 48 pounds ground lamb
- 3 quarts whole milk
- 33 ea eggs (brown)
- 4 ounces salt
- as needed Mango Chutney
Mango Chutney
Total Yield: 2 quarts
- 1 quart white wine vinegar
- 28 ounces granulated sugar
- 2 tsp cumin
- 2 tsp coriander seed
- 2 tsp cardamom
- 2 tsp chili powder
- 2 tsp red pepper flakes
- 2 ea red onion, diced
- 3 ea red bell pepper, diced
- 10 lb mango, peeled, seeded, chopped (or diced IQF)
- 4 tsp salt
- 4 ea garlic cloves, chopped
- 1 ea 6” piece ginger, finely grated
- 2 ea red chili, chopped
Lamb Meatballs featuring BEN’S ORIGINAL™ Stuffing
Makes: 157 portions (5 meatballs per serving)
Direction
Meatballs
- Preheat fryer to 350°F degrees.
- Mix all ingredients (excluding Mango Chutney) together. Allow to rest in the refrigerator for 10 minutes before forming.
- Form 40 gram meatballs using a Black Disher Scoop (#30).
- Set meatballs in the fridge for about 20 minutes.
- Fry meatballs until internal temp reaches 160°F. About 3½ minutes. Transfer onto a draining rack and allow to rest for 4 minutes before serving.
- Serve with Mango Chutney.
Mango Chutney
- Heat a large pan over medium heat. Add the vinegar and sugar, stirring until the sugar dissolves. Bring to a boil and until slightly reduced.
- Add spices to the vinegar mix, then add the onion, pepper, mango and salt.
- Add the garlic and ginger and bring to a boil.
- Reduce the heat and simmer for 45 minutes to 1 hour or until thick and syrupy. Add the chopped chili for the last 10 minutes.
Riff on it
Same Base. Same Method. New Flavors.
Turkey Cacciatore Meatballs: Ground Turkey, BEN’S ORIGINAL™ Classic Cornbread Stuffing, Roasted Garlic, Fresh Herbs, Cacciatore Sauce