MEATBALLS WITH CHUTNEY

Meatballs with Chutney image

Provided by Stacey Hill

Categories Beef

Time 1h15m

Number Of Ingredients 15

1 lb lean ground beef or ground turkey
1/2 c soft bread crumbs
1 egg, lightly beaten
2 Tbsp minced onion
crusty bread slices
3 oz crumbled blue cheese
italian (flat-leaf) parsley
1 balsamic-apple chutney, (recipe and ingrediants next)
2 Tbsp olive oil
1 1/2 c chopped onions
1/2 tsp kosher salt
3 granny smith apples
1/3 c balsamic vinegar
2 tsp honey
2/3 c water

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.