GARLIC-FILLED MEATBALLS

Garlic-Filled Meatballs image

Family and friends will go wild for these "gourmet" meatballs. I also use the chutney to top baked chicken, steaks and burgers.

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

4 whole garlic bulbs
1 tablespoon olive oil
1 egg, lightly beaten
1/3 cup dry bread crumbs
1 teaspoon salt
1 teaspoon pepper
1-1/2 pounds ground beef
SWEET ONION CHUTNEY:
3 bacon strips, diced
1-1/4 cups thinly sliced sweet onion
1 to 2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
Dash pepper
1/3 cup crumbled goat cheese
Toasted French bread slices (1/2 inch thick), optional

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl; set aside. , In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Divide into 18 portions; flatten. Top each with 1/2 teaspoon softened garlic; form beef mixture around garlic into meatballs. Set remaining garlic aside., In a large skillet, cook meatballs in batches until browned on all sides and meat is no longer pink. , Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Add onion; cook for 4-6 minutes or until tender. Reduce heat; stir in the vinegar, sugar, pepper and remaining roasted garlic. Cook for 2 minutes or until heated through. , Drain meatballs; top with chutney and goat cheese. Serve with toasted French bread if desired.

Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 663mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.