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850-g pkg frozen meatballs
1/4 cup red-pepper jelly
1 tbsp soy sauce
3 tbsp mango chutney
1/4 cup plain Balkan-style yogurt
Preheat oven to 400F (200C). Line a rimmed baking sheet with foil. Place meatballs in 1 layer on baking sheet. Bake according to package directions.
Meanwhile, in a medium-size bowl, whisk red-pepper jelly with soy sauce. (Hot meatballs will melt lumps.) Place chutney in another bowl. Remove large chunks, finely chop and stir back into chutney with yogurt. As soon as meatballs are cooked, place half in each bowl. Stir to coat. Serve with toothpicks. Great warm.
Calories 44, Protein 2.3g, Carbohydrates 1.6g, Fat 3.2g, Fibre 0.3g, Sodium 117mg.
Instead of starting from scratch, use your favourite frozen meatballs, then jazz them up with an Asian red-pepper glaze and a creamy chutney sauce.