Garlic-Filled Meatballs Recipe

Garlic-Filled Meatballs Recipe
Garlic-Filled Meatballs Recipe photo by Taste of Home
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Garlic-Filled Meatballs Recipe

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Family and friends will go wild for these "gourmet" meatballs. I also use the chutney to top baked chicken, steaks and burgers.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 20 min.

Ingredients

  • 4 whole garlic bulbs
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 pounds ground beef
  • SWEET ONION CHUTNEY:
  • 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

Directions

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; 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 a meat thermometer reads 160°. 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.
Originally published as Garlic-Filled Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p181

Nutritional Facts

3 each: 355 calories, 19g fat (8g saturated fat), 104mg cholesterol, 663mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 28g protein.

  • 4 whole garlic bulbs
  • 1 tablespoon olive oil
  • 1 egg, beaten
  • 1/3 cup dry bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 pounds ground beef
  • SWEET ONION CHUTNEY:
  • 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
  1. 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.
  2. In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Divide into 18 portions; flatten. Top each with 1/2 teaspoon softened garlic; form beef mixture around garlic into meatballs. Set remaining garlic aside.
  3. In a large skillet, cook meatballs in batches until browned on all sides and a meat thermometer reads 160°. 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.
  4. Drain meatballs; top with chutney and goat cheese. Serve with toasted French bread if desired. Yield: 6 servings.
Originally published as Garlic-Filled Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p181

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