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Cocktail Meatballs in Fruity Chutney Sauce Recipe

Cocktail Meatballs in Fruity Chutney Sauce
Source: ocean spray

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-MangoTM Cocktail
  • 1 jar (9 oz/265 mL) mango chutney

 

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

Instructions

  • 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.

Appetizers

A recipe from ocean spray

https://www.flyers-on-line.com/data/recipes/1684/cocktail-meatballs-in-fruity-chutney-sauce.jpg

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