Tuesday, December 17, 2013

Cranberry Pineapple Chutney Glazed Meatballs

Here's another fun recipe if you are mad about meatballs like I am.  I had some extra cranberry pineapple chutney leftover from Thanksgiving and I tossed it with some meatballs.  My family went crazy for it so I made them again with more of a chutney glaze.  These meatballs are a fun addition to any holiday party or buffet.

For the meatballs:
2lbs lean ground meat **I used a combo of chicken and pork
2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)
2Tbs of Soy Sauce
1 Tbs of Chinese Rice Wine (or sherry)
1 tsp of Sesame Oil
 Red Chili Flakes to taste
 Black Pepper to taste
minced green onions (scallions)

For the Glaze:
1 can whole berry cranberry sauce
small can of pineapple in pineapple juice tidbits drained
1 teaspoons grated fresh ginger
1  tsp grated fresh garlic
2 Tbs rice vinegar
2 Tbs reserved pineapple juice from can
1 tsp red chili powder (or to taste)
salt and black pepper to taste


 Mix all the meatball ingredients together and make into walnut size meatballs.

In a frying pan with some canola oil, brown meatballs until cooked through on medium heat.

Add all ingredients (except for drained pineapple pieces) into a sauce pan and  simmer for a few minutes. Add pineapple and meatballs.  Then simmer on low for 15-20 minutes until glaze thickens and coats meatballs well. Serve warm  with toothpicks.  Enjoy. 

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