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.
Comforting cocktail meatballs
This article has not been rated yet.
PREP TIME
15 min
Makes
64 meatballs
* PLUS Baking Time: 15 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 44,
- Protein
- 2.3 g,
- Carbohydrates
- 1.6 g,
- Fat
- 3.2 g,
- Fibre
- 0.3 g,
- Sodium
- 117 mg.
