Chutney Stuffed Meatballs

Name: Chutney Stuffed Meatballs
Yield: Serves 4–5
Ingredients: groundnut or sunflower oil, for frying; 4 tbsp chutney; sea salt and freshly ground black pepper; a handful of mint and coriander leaves, chopped; 1 tsp egg, lightly whisked; 100 g bulgur wheat; 1 tsp garlic clove, finely chopped; 500 g beef mince

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

The first time I made these I stuffed them with mango chutney, but I have also used one of my own chutneys made with tomatoes, sweet peppers and onions; you really can use whatever you like best. The crunchy coating of bulgur wheat combines perfectly with the deliciously soft chutney centre.

Ingredients

100 g bulgur wheat
500 g beef mince
1

Starter
Gluten-free

Method

Put the bulgur wheat into a bowl, cover with plenty of cold water and leave to soak. Place the beef mince in a mixing bowl and stir in the garlic and seasoning using a wooden spoon. Place the chutney in a separate small bowl and stir through the mint and coriander. Take up enough mince to form into a ping-pong sized ball and then flatten it in the palm of your hand so it looks like a small burg