Cocktail Meatballs in Fruity Chutney Sauce

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INGREDIENTS

INGREDIENTS

  • 1 lb (500g) lean ground beef
  • ½ lb (250g) ground pork
  • 1 egg
  • ¼ cup (60 mL) finely chopped onion
  • 2 cloves garlic, finely chopped
  • ¼ cup (60 mL) chopped fresh cilantro
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) pepper
  • ¼ tsp (1 mL) ground cumin or allspice
  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) Ocean Spray® Cran-MangoTM Cocktail
  • 1 jar (9 oz/265 mL) mango chutney

DIRECTIONS

DIRECTIONS

Pre-heat oven to 350ºF (180ºC).

In a large bowl, combine beef, pork, egg, onion, garlic, cilantro, salt, pepper and cumin. Shape into 1-inch (2.54 cm) balls. Heat oil in large nonstick skillet over medium-high heat. Brown meatballs in two batches, turning frequently, about 5 minutes or until golden brown. Transfer to 2L casserole dish.

Drain excess fat from skillet if necessary; return to heat. ** Add juice. Heat to boiling; cook and stir 2 to 3 minutes or until mixture is reduced by half. Remove from heat. Stir in chutney. Pour sauce over meatballs.*

Bake uncovered, 15 to 20 minutes, or until mixture is hot and bubbly. Stir before serving.

Makes about 48 meatballs.

*Meatballs can be prepared ahead to this point. Cover and refrigerate up to 24 hours. Increase bake time to 30 to 40 minutes. **If desired, substitute frozen meatballs for the first 10 ingredients. Heat meatballs as directed on package; place in casserole. Continue making sauce as directed above.

Serving Suggestion: Serve meatballs and sauce in mini cocktail glasses with a dollop of polenta or mashed potatoes.

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