Cocktail Meatballs in Fruity Chutney Sauce Recipe

Ingredients

	PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 48 meatballs

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.
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.