Lamb meatballs with chutney sauce

Submitted by Kellie

Lamb meatballs with chutney sauce

5 from 1 vote
Serving: 4
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


  • 500g lamb mince
  • 1cup breadcrumbs
  • 1 egg beaten
  • Handful chopped shallots
  • 2 cloves of garlic crushed
  • Salt+pepper to taste
  • 140g salt reduced tomato paste
  • 1 jar mango chutney
  • 3tbs salt reduced soy sauce
  • Handful chopped fresh mint


  • Combine first 6 ingredients mix well and shape into balls.
  • Heat fry pan to medium high heat brown meatballs then transfer to slow cooker.
  • Mix remaining ingredients and pour over meatballs cook on high for 2-3hrs.
  • I served mine with cous cous, diced tomato, cucumber, red onion, avocado and sprinkled with fresh mint

1 thought on “Lamb meatballs with chutney sauce”

  1. 5 stars
    I’m not keen on mango chutney so subbed that with a jar of Rosella fruit chutney. I omitted the mint as well. So easy and so delicious! The sauce is sweet and savoury at the same time and I served it with mash potato and green veggies and the sauce over the veg was so good. I’m definitely making this one often! Might even try the sauce but use some lamb chops or a boned lamb shoulder. It’s a winner!

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