Meatballs with Chutney | Pika Chakula

Meatballs with Chutney

2013-06-18

Toss broiled meatballs with Balsamic-Apple Chutney and blue cheese for a dinner that’s bursting with flavor.

Ingredients:

  • 1 pound lean ground beef or ground turkey
  • 1/2 cup soft bread crumbs
  • 1 egg, lightly beaten
  • 2 tablespoons minced onion
  • Crusty bread slices
  • 3 ounces crumbled blue cheese
  • Italian (flat-leaf) parsley
  • 1 recipe Balsamic-Apple Chutney, (recipe below)

Method:

1. Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. 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 8×4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.

2. Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.

3. Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.

Balsamic-Apple Chutney
 
Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1/2 teaspoon kosher salt
  • 3 Granny Smith Apples
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 2/3 cup water
Method:1. 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. 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.

 

 

source:

 

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