Meatballs with Balsamic-Apple Chutney

recipe courtesy Better Homes and Gardens

Meatballs

1 pound lean ground beef or ground turkey

1/2 cup soft bread crumbs

1 egg, lightly beaten

2 tablespoons minced onion

1 tsp. salt

1/8 tsp. pepper

Balsamic-Apple Chutney

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

Garnish

Crusty bread slices

3 ounces crumbled blue cheese

Italian (flat-leaf) parsley

To make chutney, 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.


Meanwhile, to make meatballs, 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.

Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.

Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.