Meatballs with Chutney

Stacey Hill


Another recipe I came across on Home and Garden.
Chutney is a favorite of mine.


★★★★★ 1 vote

40 Min
35 Min


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1 lb
lean ground beef or ground turkey
1/2 c
soft bread crumbs
egg, lightly beaten
2 Tbsp
minced onion
crusty bread slices
3 oz
crumbled blue cheese
italian (flat-leaf) parsley
balsamic-apple chutney, (recipe and ingrediants next)
2 Tbsp
olive oil
1 1/2 c
chopped onions
1/2 tsp
kosher salt
granny smith apples
1/3 c
balsamic vinegar
2 tsp
2/3 c

How to Make Meatballs with Chutney


  • 1Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside.
  • 2In 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.
  • 3Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
  • 4Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
  • 6In 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.
  • 7Add 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.

Printable Recipe Card

About Meatballs with Chutney

Course/Dish: Beef
Hashtags: #Meatballs, #Chutney

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