Cocktail Meatballs in Fruity Chutney Sauce
Prep Time
30 minutesCooking Time
25 minutes
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-Mango 1 jar (9 oz/265 mL) mango chutney
Steps
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.