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

How to Make Meatballs with Chutney


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