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- 1 pound lean ground beef or ground turkey
- 1/2 cup soft bread crumbs
- 1 egg, lightly beaten
- 2 tablespoons minced onion
- Crusty bread slices
- 3 ounces crumbled blue cheese
- Italian (flat-leaf) parsley
- 1 recipe Balsamic-Apple Chutney, (recipe below)
1. Line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. 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.
2. Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.
3. Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1/2 teaspoon kosher salt
- 3 Granny Smith Apples
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 2/3 cup water
1. 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. 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.
- Servings Per Recipe 4,
- cal. (kcal) 678,
- Fat, total (g) 33,
- chol. (mg) 33,
- sat. fat (g) 12,
- carb. (g) 66,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 1,
- fiber (g) 3,
- sugar (g) 42,
- pro. (g) 31,
- vit. A (IU) 340,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 1336,
- Potassium (mg) 672,
- calcium (mg) 202,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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