Monday, 22 July 2013

Cocktail Meatballs with Chutney

This is one of those recipes that is sure to please, great to whip up if you are asked to bring a plate of nibbles or for a potluck dinner (just make the balls a bit bigger).  I made these and various other nibbles last Friday for a Midwinter Christmas function and they were everyone's favourite.


500 g topside mince
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 cup coconut
1 small onion (finely chopped)
1 egg
2 teaspoons Worcester sauce
1/2 teaspoon salt
1/8 teaspoon pepper

Chutney Sauce
1/2 cup tomato chutney or sauce
1/3 cup plum jam
2 tablespoons orange juice
2 teaspoons mustard
salt and pepper to taste

Preheat oven to 180 C.
Mix all ingredients together.
Shape into little balls around (2.5cm)
Place on oven tray and bake in preheated oven for 20 to 25 minutes, turning once.

Chutney Sauce
Mix all ingredients in a large pot, heat to just boiling.
Turn to low and add meatballs, heat through.
Serve meatballs with toothpicks.

Savvy Tips

# when shaping meatballs use wet hands.

# make meatballs a couple of days ahead and keep in fridge or make and freeze until you need them.

# to reheat - use a slow cooker, add meatballs pour over sauce and heat for approx. 1 hour before serving.

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