|Flaked coconut||1⁄2 Cup (8 tbs)|
|Currant jelly/Grape jelly||1⁄4 Cup (4 tbs)|
|Chopped chutney/Chutney sauce||1⁄4 Cup (4 tbs)|
|Dry red wine/Orange juice||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
Prepare basic meatballs except add coconut before mixing ingredients.
Shape mixture by teaspoonfuls into 3/4 inch balls and bake in 400Â° oven 15 minutes.
Drain off fat.
In large skillet, heat remaining ingredients to boiling.
Add meatballs; cover and simmer, stirring occasionally, until sauce thickens and meatballs are glazed, about 20 minutes.
Serve with wooden or plastic picks.