Wednesday, 16 September 2015
Party pineapple meatballs
Over 150 Favourite Recipes, The Book Company, Sydney 1970s
Chutney Beef Balls
500g minced topside; 125g Australian feta cheese, crumbled; ¼ cup chopped parsley; 2 tblspn tomato chutney; ½ tspn salt; ½ cup desiccated coconut; cucumber slices and red capsicum or pineapple wedges to garnish (optional)
Mix together meat, cheese, parsley, chutney and salt. Form into bite-size balls. Toss in coconut until well coated and arrange on a buttered oven tray.
Bake at 200C for 10-15 minutes or until lightly browned.
Serve hot, piled into a bread basket lined with a paper table napkin or cold arranged on a platter and garnished with thin slices of cucumber and small wedges of red capsicum or pineapple skewered on toothpicks into the meatballs. Makes approximately 30.