Meatballs with Roasted Tomato Chutney

  • For Meatballs
  • 1 lb. ground beef
  • 1 tablespoon dijon mustard
  • 4 oz. Roasted Tomato Chutney
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb. fettucine, if desired
  • For Sauce
  • 15 oz. can tomato sauce
  • 3/4 cup water
  • 2 tablespoons brown sugar
  • 2 oz. Roasted Tomato Chutney
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon ground pepper

For meatballs: Preheat oven to 350 degrees F. Combine all ingredients and shape into small meatballs. Place on ungreased baking sheet and bake until firm, about 15 minutes.

For sauce: Combine all ingredients and bring to a simmer. Add cooked meatballs to sauce and simmer for an additional 30 minutes.

For a main course: Cook fettucine according to package directions. Drain; place in warmed bowl, add meats and toss gently.

For appetizers: Serve meatballs warm in a chafing dish, along with toothpicks.

Serves 4 (as main course) or 12 (as appetizer).

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