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Meatballs with Chutney

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  • Makes: 4 servings
  • Prep: 40 mins
  • Cook: 35 mins
  • Broil: 8 mins

Meatballs with Chutney

Directions

  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.

Balsamic-Apple Chutney

Directions

  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.

Nutrition Facts (Meatballs with Chutney)

  • Per serving:
  • 678 kcal cal.,
  • 33 g fat
  • (12 g sat. fat,
  • 2 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 33 mg chol.,
  • 1336 mg sodium,
  • 66 g carb.,
  • 3 g fiber,
  • 42 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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