Tuesday, May 24, 2011

Cocktail Meatballs

These little gems of tastiness can be made ahead of time and glazed just before serving. A real time-saver when you’re throwing a party. I did not record exactly what I put in the meatballs, so you may have to adjust the ingredients somewhat. But I had to share these with you because they turned out fantastic.
For the meat balls:
1 pkg of ground chicken
1/2 yellow onion, very finely chopped
1 clove of garlic, finely chopped
A couple tbsp of bread crumbs (maybe 4 tbsp)
And that’s it. Don’t add any spices. The glaze adds the remaining flavour and goes really well with the onion and garlic.
Preheat oven to 375F
Mix all together in a bowl. Roll small bite sized meatballs onto a baking sheet. Bake, turning occasionally for approx 15 minutes. Keep watch. If making ahead of time, allow to cool and refrigerate overnight or freeze until ready for the glaze.
For the glaze:
1/2 cup Blackcurrent Jam
1/2 cup Mango Chutney
Place both preserves into a frying pan and heat up until liquidy (I know that's not a technical term).
Dump the meat-balls in and stir until the meat balls are glazed and warm. Place on a serving platter, stick some toothpicks in and call it a party.

1 comment:

  1. Just a couple of great ingredients...just the way I like it. Thanks for the above recipe