Meatball Skewers with California Prune Chutney

Aromatic, delicious and beautiful to bring to the table: they are meatball skewers, inspired by Middle Eastern Kefta, combined with a quick California Prune Chutney. Using the sweet and soft California Prunes, the Chutney is ready in 15 minutes – and it’s delicious.

Makes: 8Prep Time: 15 minutesCook Time: 15 minutes
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INGREDIENTS

    • For the skewers
    • 600g minced meat
    • 1 egg
    • salt
    • chopped aromatic herbs
    • For the Chutney
    • 150g California Prunes
    • 2 shallots
    • 3cm of fresh grated ginger
    • 1/2 cup of apple cider vinegar
    • 1 1/2 cup of water
    • 2 tablespoons of brown sugar
    • half a teaspoon of salt
    • pepper

    DIRECTIONS

    1. Mix the minced meat with the ingredients, make meatballs giving them a very  elongated shape and place them on a toothpick rolling them under the palms of your hands.
    2. Cook them on a grill by turning them often.
    3. For the chutney, cut the California Prunes into quarters, chop the shallots and grate the ginger.
    4. Put everything in a saucepan, add the rest of the ingredients and cook over medium-low heat, stirring for 12/15 minutes.

    AUTHOR

    Viviana Dal Pozzo