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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Family and friends will go wild for these gourmet meatballs. I also use the chutney to top baked chicken, steaks and burgers. Ingredients:
4 whole garlic bulbs |
1 tablespoon olive oil |
1 egg, lightly beaten |
1/3 cup dry bread crumbs |
1 teaspoon salt |
1 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
sweet onion chutney: |
3 bacon strips, diced |
1-1/4 cups thinly sliced sweet onion |
1 to 2 tablespoons red wine vinegar |
1-1/2 teaspoons sugar |
dash pepper |
1/3 cup crumbled goat cheese |
toasted french bread slices (1/2 inch thick), optional |
Directions:
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.
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