Best Chutney Meatballs Recipes

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.

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.

SLOW-COOKER MEATBALLS IN TOMATO CHUTNEY

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together tomatoes, 1 1/2 cups of the onions, the jalapeño, raisins, tomato sauce, tomato paste, vinegar, brown sugar, curry powder and 1/2 teaspoon of the salt. Cook uncovered on High heat setting 3 hours or until thickened.
• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix sausage, beef, 1/4 cup parsley, the egg, remaining 1/2 cup onion and remaining 1 teaspoon salt. Shape mixture into 38 (1-inch) balls. Arrange in single layer in pan.
• Bake 15 minutes or until thoroughly cooked and no longer pink in center.
• Add meatballs to slow cooker. Cover; cook on Low heat setting 1 hour. Sprinkle with additional parsley.