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Garlic-Filled Meatballs

 Garlic-Filled Meatballs
Family and friends will go wild for these "gourmet" meatballs. I also use the chutney to top baked chicken, steaks and burgers.
6 ServingsPrep: 30 min. + cooling Cook: 20 min.


  • 4 whole garlic bulbs
  • 1 tablespoon olive oil
  • 1 egg, lightly beaten
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 3 bacon strips, diced
  • 1-1/4 cups thinly sliced sweet onion
  • 1 to 2 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • Dash pepper
  • 1/3 cup crumbled goat cheese
  • Toasted French bread slices (1/2 inch thick), optional


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut tops off bulbs. Brush with oil. Wrap each bulb in
  • heavy-duty foil. Bake at 425° for 30-35 minutes or until
  • softened. Cool for 10-15 minutes. Squeeze softened garlic into a
  • bowl; set aside.
  • In a large bowl, combine the egg, bread crumbs, salt and pepper.
  • Crumble beef over mixture and mix well. Divide into 18 portions;

2 of 2

Garlic-Filled Meatballs (continued)

Directions (continued)

  • flatten. Top each with 1/2 teaspoon softened garlic; form beef
  • mixture around garlic into meatballs. Set remaining garlic aside.
  • In a large skillet, cook meatballs in batches until browned on all
  • sides and meat is no longer pink.
  • Meanwhile, in a large saucepan, cook bacon over medium heat until
  • crisp. Add onion; cook for 4-6 minutes or until tender. Reduce heat;
  • stir in the vinegar, sugar, pepper and remaining roasted garlic.
  • Cook for 2 minutes or until heated through.
  • Drain meatballs; top with chutney and goat cheese. Serve with toasted
  • French bread if desired. Yield: 6 servings.