Chutney Meatballs Food

TANGY GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.

MEATBALLS WITH CHUTNEY

Steps:

• 1. Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside.
• 2. In 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.
• 3. Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
• 4. Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
• 5. CHUTNEY RECIPE
• 6. In 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.
• 7. Add 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.

CHUTNEY MEATBALLS

Steps:

• Combine sausage, breadcrumbs, eggs, cheese, oregano, parsley, salt and pepper.
• Shape into small cocktail size balls (about 100).
• Arrange on greased cookie sheet and bake at 400°F in a preheated oven for 10 minutes.
• While the meat balls are cooking, combine chutney and sour cream in a food processor until mixed but still lumpy.
• Heat sauce until hot, add meatballs and transfer to a chafing dish.