meatballs with chutney
(1 rating)
Another recipe I came across on Home and Garden. Chutney is a favorite of mine.
(1 rating)
yield
4 serving(s)
prep time
40 Min
cook time
35 Min
Ingredients For meatballs with chutney
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1 lblean ground beef or ground turkey
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1/2 csoft bread crumbs
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1egg, lightly beaten
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2 Tbspminced onion
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crusty bread slices
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3 ozcrumbled blue cheese
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italian (flat-leaf) parsley
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1balsamic-apple chutney, (recipe and ingrediants next)
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2 Tbspolive oil
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1 1/2 cchopped onions
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1/2 tspkosher salt
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3granny smith apples
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1/3 cbalsamic vinegar
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2 tsphoney
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2/3 cwater
How To Make meatballs with chutney
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1Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside.
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2In a medium bowl combine ground beef, bread crumbs, egg, onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix to combine. Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.
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3Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
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4Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
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5CHUTNEY RECIPE
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6In large nonstick skillet heat olive oil over medium heat. Add chopped onions and kosher salt. Cook over medium to medium-high heat about 10 minutes, stirring frequently, just until golden.
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7Add Granny Smith apples, peeled, cored, and chopped; balsamic vinegar; and honey to skillet. Cook over medium heat, uncovered, until most of the liquid has evaporated. Add water to skillet; simmer, covered 20 minutes or until apples are tender.
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