Recipe

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• 4 whole garlic bulbs
• 1 tbsp olive oil
• 1 egg, lightly beaten
• 1/3 cup dry bread crumbs
• 1 tsp salt
• 1 tsp pepper
• 1-1/2 lb ground turkey or beef
• sweet onion chutney:
• 3 bacon strips, diced
• 1-1/4 cups thinly sliced sweet onion
• 1 to 2 tbsp red wine vinegar
• 1-1/2 tsp sugar
• dash pepper
• 1/3 cup crumbled goat cheese
• toasted french bread slices (1/2 inch thick ), optional

• 1 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.
• 2 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.
• 3 In a large skillet, cook meatballs in batches until browned on all sides and meat is no longer pink.
• 4 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.
• 5 Drain meatballs; top with chutney and goat cheese. Serve with toasted French bread if desired. Yield: 6 servings.