- 6
Ingredients
- 4 whole garlic bulbs
- 1 T. olive oil
- 1 egg, lightly beaten
- 1/3 cup dry bread crumbs
- 1 t. each: salt and pepper
- 1 1/2 lbs. ground beef
- Sweet Onion Chutney
- 3 bacon strips, diced
- 1 1/4 cups thinly sliced sweet onion
- 1 to 2 T. red wine vinegar
- 1 1/2 t. sugar
- Dash pepper
- 1/3 cup crumbled goat cheese
- Toasted French bread slices, optional
Preparation
Step 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 degrees for 30-35 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 t. 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 the meatballs; top with the chutney and goat cheese. Serve with toasted French bread, if desired.