Carribean Jerk Meatballs With Pineapple Chutney - cooking recipe

Ingredients

1 lb. ground turkey or beef
1 c. soft whole-wheat bread crumbs
1/2 c. minced green bell pepper
2 tsp. Carribean jerk seasoning blend
2 cloves garlic, finely minced
1/2 tsp. ground ginger
1/2 tsp. salt (optional)
1 large egg, beaten lightly
1/2 c. skim milk
Pineapple Chutney

Preparation

Heat oven to 400\u00b0.
In large bowl, combine all ingredients except chutney; mix well.
Gently shape mixture into 1-inch balls. In large shallow baking pan, arrange meatballs in a single layer. In a small bowl, spoon about 1/4 cup chutney; brush meatballs with chutney.
Bake, rotating balls once or twice, until cooked through and brown, 15 to 20 minutes.
Place under broiler briefly to brown if needed.
Arrange on serving platter; insert wooden picks.
Spoon rest of chutney into serving bowl or pineapple shell.
Makes about 24 meatballs.
See Pineapple Chutney Sauce.