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Tangy Tomato Chutney Meat Balls

Serves 4 people



500 grams minced beef

1/2 cup bread crumbs

1 egg

1 teaspoon mixed herbs

2 large tablespoons Tangy Tomato Chutney

salt and pepper


1 onion peeled and diced

1 teaspoon minced garlic

1 teaspoon mixed herbs

1 tin of Italian diced tomatoes

3/4 cup vegetable stock’3 tablespoons Tangy Tomato Chutney


Mix all the meat ball ingredients together in a bowl until well mixed. Roll into meatballs and place on a plate.Ina medium size pot place a little bit of olive oil and gently heat. Add onion, garlic and herbs and cook until onion is tender. Add the tinned tomatoes and half of the vegetable stock. Bring to the boil and simmer for 10 minutes

In a large frying pan add a little bit of olive oil and heat the pan. Add the meat balls turning occasionally until brown on all sides. Turn the heat down and gently add the sauce and bring to a simmer. Cook for about 10 minutes or until meatballs are cooked through.Pour over remaining stock and bring back to a simmer. Serve over your favourite spaghetti and top with grated parmesan cheese.