Garlic-Filled Meatballs

Name: Garlic-Filled Meatballs
Ingredients: 4 whole garlic bulbs; 1 tablespoon olive oil; 1 egg, lightly beaten; 1/3 cup dry bread crumbs; 1 teaspoon salt; 1 teaspoon pepper; 1-1/2 pounds ground beef; 3 bacon strips, diced; 1-1/4 cups thinly sliced sweet onion; 1 to 2 tablespoons red wine vinegar; 1-1/2 teaspoons sugar; Dash pepper; 1/3 cup crumbled goat cheese; Toasted French bread slices (1/2 inch thick), optional

14 ingredients

5 steps

Ingredients

4 whole garlic bulbs
1 tablespoon olive oil
1 egg, lightly beaten
1/3 cup dry bread crumbs
1 teaspoon salt
1 teaspoon pepper
1-1/2 pounds ground beef
3 bacon strips, diced
1-1/4 cups thinly sliced sweet onion
1 to 2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
Dash pepper
1/3 cup crumbled goat cheese
Toasted French bread slices (1/2 inch thick), optional

Directions

1

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl; set aside.
2

In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Divide into 18 portions; flatten. Top each with 1/2 teaspoon softened garlic; form beef mixture around garlic into meatballs. Set remaining garlic aside.
3

In a large skillet, cook meatballs in batches until browned on all sides and meat is no longer pink.
4

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Add onion; cook for 4-6 minutes or until tender. Reduce heat; stir in the vinegar, sugar, pepper and remaining roasted garlic. Cook for 2 minutes or until heated through.
5

Drain meatballs; top with chutney and goat cheese. Serve with toasted French bread if desired.