TANGY GLAZED MEATBALLS
The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. -John Slivon, Milton, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, mix the first six ingredients; cook and stir over medium heat until blended. Add meatballs; cook, covered, 15-20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
MEATBALLS WITH CHUTNEY
Another recipe I came across on Home and Garden. Chutney is a favorite of mine.
Provided by Stacey Hill
Categories Beef
Time 1h15m
Number Of Ingredients 15
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.
CHUTNEY MEATBALLS
Make and share this Chutney Meatballs recipe from Food.com.
Provided by Lorac
Categories Pork
Time 40m
Yield 100 meatballs
Number Of Ingredients 9
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.
More about "chutney meatballs recipes"
CHUTNEY-GLAZED MEATBALLS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category AppetizerServings 24Total Time 1 hr
- Heat oven to 375°F. In large bowl, combine all meatball ingredients; mix well. Shape into 1-inch meatballs. Place in ungreased 15x10x1-inch baking pan.
- Bake at 375°F. for 25 to 30 minutes or until meatballs are browned and thoroughly cooked in center.
- In large saucepan, combine all sauce ingredients; mix well. Cook over medium heat for about 5 minutes or until bubbly.
- Add meatballs to sauce; stir to coat. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring occasionally.
SLOW-COOKER MEATBALLS IN TOMATO CHUTNEY RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 38Total Time 4 hrs 35 minsCategory DinnerCalories 200 per serving
- 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.
- Add meatballs to slow cooker. Cover; cook on Low heat setting 1 hour. Sprinkle with additional parsley.
MEATBALLS WITH CHUTNEY | BETTER HOMES & GARDENS
From bhg.com
3.5/5
- Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. 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.
- Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
- Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
PORK CHEEK MEATBALLS WITH DRIED CURRANT CHUTNEY RECIPE ...
From jamesbeard.org
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From justamumnz.com
4.5/5 (142)Estimated Reading Time 2 minsServings 40Total Time 2 hrs 10 mins
- Form into small balls (tsp size is best for bitesized) by rolling a small amount between your hands
TURKEY MEATBALLS WITH CRANBERRY CHUTNEY | SALT & BAKER
From saltandbaker.com
Estimated Reading Time 4 mins
- In a skillet over medium heat add the vegetable oil. Once the oil is shimmering add the shallots, ginger, and mustard seeds. Cook until the shallot has softened, about 1 minute.
MINI LAMB MEATBALLS WITH CILANTRO-MINT CHUTNEY RECIPE ...
From myrecipes.com
Servings 40Calories 94 per servingTotal Time 45 mins
- Make meatballs: In a small frying pan, toast cumin over medium heat until fragrant, 3 to 5 minutes. Grind in a spice grinder, put 1 tsp. in a medium bowl, and reserve the rest for chutney. Grind coriander and fennel and add to bowl with remaining spices, salt, lamb, and egg. Mix gently. Chill mixture until firm enough to shape, about 15 minutes.
- Make chutney: Put all chutney ingredients and reserved cumin in a food processor and whirl until very smooth. Add more lemon juice if you like. Spoon into a serving bowl.
- Finish meatballs: With wet hands, form chilled meat into 1-in. balls and set on a baking sheet. Heat oil in a heavy 12-in. nonstick frying pan over medium heat. Fry meatballs until well browned all over, 8 to 10 minutes total. Transfer to paper towels.
MEATBALLS WITH CHUTNEY SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 387 per servingServings 6
- Place bread in a food processor; pulse 2 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, lamb, and next 5 ingredients (through egg) in a bowl. Shape into 36 (1 1/4-inch) meatballs.
- Heat a large nonstick skillet over medium-high heat. Add one-third of meatballs; cook 1 minute, shaking pan to brown on all sides. Transfer meatballs to a 3 1/2-or 4-quart slow cooker. Repeat procedure twice with remaining meatballs.
- Combine chutney and next 4 ingredients (through chopped mint) in a bowl; pour over meatballs. Cover and cook on LOW for 2 hours. Serve meatballs and sauce over couscous. Sprinkle with thinly sliced mint.
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Estimated Reading Time 40 secs
CURRIED MEATBALLS WITH CHUTNEY RECIPE
From recipeland.com
3.3/5 (2)Total Time 35 minsServings 48Calories 25 per serving
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Cuisine American, MexicanCategory Main Course, Lunch, Dinner, BowlServings 4Total Time 40 mins
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Servings 4Total Time 45 mins
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