Cilantro MeatBalls with Red Pepper-Pineapple Chutney

Meat Balls

1 pound Organic Beef, 85/15

1 small Onion

1 Jalapeno

3 Garlic Cloves

1/2 cup Cilantro, chopped

1 Egg

Salt, Pepper, to taste

In a food processor, blend onion, jalapeno, garlic, and cilantro.  Add vegetable mixture, egg, salt, and pepper to the meat.  Mix well and form meatballs.  Makes about 22-25 meatballs. 

Preheat an oven to 400 degrees F.  Arrange the meatballs on a baking tray.  Bake for 20-25 minutes.

Red Pepper-Pineapple Chutney

1 20 oz can Crushed Pineapple, with Juice

1/2 cup Red Pepper, finely chopped

2 Garlic Cloves, chopped

1 tablespoon Ginger, grated

1 tablespoon Agave Nectar

1 tablespoon Apple Cider Vinegar

Pinch of Cayenne

Salt, Pepper, to taste.

In a small pot, combine all of the ingredients.  Bring them to boil, turn the heat to low, and simmer for about 30 minutes.  Serve with the meatballs.

Serves 4