Sweet and Sour Meatballs with Mango Chutney

And incredible balance of complex flavors, made with pantry staples.

First, let's talk about the meatballs: To make these easy, healthy meatballs, I spiked lean ground beef with prepared mango chutney -- the sweet and savory preserve not only keeps the meatballs moist (important because we're roasting them), it adds a subtle, yet distinct flavor that perfectly compliments the sweet and sour sauce (think teriyaki).

So what is mango chutney? Mango chutney is an Indian preserve made with a blend of mango, ginger, sugar, vinegar, and spices (and often raisins and onions in homemade versions). The signature blend of ingredients gives the condiment the perfect balance of sweet and savory flavors.

Plan your side dish! Since these meatballs are served in a sauce similar to teriyaki sauce, make sure you serve them with rice, noodles, quinoa, or couscous - anything to soak up that delicious sweet, salty, and tangy flavor medley! I served mine with my Black Beans and Rice and it was the perfect culinary marriage.

Sweet and Sour Meatballs with Mango Chutney

1 pound lean ground beef
1/4 cup prepared mango chutney
Salt and ground black pepper
3/4 cup beef broth, divided
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon rice vinegar, regular or seasoned
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon cornstarch

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.
In a large bowl, combine the beef, chutney and salt and black pepper to taste (I used about 1/4 teaspoon each). Mix well and shape the mixture into 16 meatballs. Place the meatballs on the prepared baking sheet and roast for 20 minutes, until cooked through.
As the meatballs cook, prepare the sauce: In a large skillet, combine 1/2 cup of the broth, soy sauce, brown sugar, honey, vinegar, garlic powder, and ginger. Set the pan over medium heat and bring to a simmer. Simmer for 5 minutes. Dissolve the cornstarch in the remaining 1/4 cup of broth and add the mixture to the skillet. Return to a simmer.
When the meatballs are finished cooking, add them to the skillet; simmer for 3 to 5 minutes, until the sauce thickens to the consistency of gravy.







Serves 4