Lamb Meatball with Spicy Tomato Chutney

Directions

1. Preheat oven to 350 degrees. Place a rack on a sheet tray and coat with nonstick spray. Place Fustini's Robust Mono Cultivar olive oil in a medium-size skillet over moderate heat. Once hot, add onion and cook, stirring occasionally, until softened - 3 minutes. Add bell pepper and spinach and cook, stirring constantly, until spinach is fully wilted and pepper is soft. Remove from pan to fine-mesh sieve and let cool. When cooler, press liquid from spinach with the back of a spoon then chop mixture.
2. Place oats, milk, goat cheese and egg in a large bowl and stir to combine. Let sit 10 minutes. Add spinach mixture, parsley, mint, Fustini's Thyme Balsamic Vinegar, salt and pepper and combine. Add lamb and beef and use your hands to combine until well emulsified. Form into 2 ounce balls and place one inch apart on prepared rack. Bake in a hot oven until an internal temperature of 155 degrees is achieved - 30 to 40 minutes. Remove from oven and let cool slightly before serving with Spicy Tomato Chutney.
3. Heat Fustini's Cayenne olive oil in a small saucepan over low heat and add the onion. Cook onion, stirring often, until soft - 5 minutes. Add cherry pepper, apple and tomatoes and bring to simmer. Simmer over low heat, stirring often, until the tomatoes have broken down and the chutney has thickened slightly - 30 to 45 minutes. Season with salt and pepper and serve.