Herb Meatballs W/sweet & Sour Drizzle Recipe

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Herb Meatballs w/Sweet & Sour Drizzle

C G

By
@Celestina9000

Bryan Picard from the Maritimes, Canada via his blog The Bitehouse. I used fresh herbs in place of dried and half the amount indicated.


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Rating:

Comments:

Serves:

Yield: 18-24 meatballs

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

MEATBALLS:

1 1/2 lb
ground beef (or a combination of beef and pork)
1
egg
1/4 c
parmesan cheese, grated
1 Tbsp
dried sage (mince if using fresh)
1 Tbsp
dried mint (mince if using fresh)
1 tsp
thyme (don't like thyme so replaced with marjoram-mince if using fresh herb)
2 tsp
salt
cracked black pepper
sunflower oil or grapeseed oil, for frying

MAPLE SWEET & SOUR DRIZZLE:

1/2 c
*real* maple syrup
4 Tbsp
apple cider vinegar or white wine vinegar

Directions Step-By-Step

1
MAPLE SWEET & SOUR DRIZZLE: In a small saucepan, bring the maple syrup and vinegar to a boil. Slow boil for 1-2 minutes or until the sauce reduces a little. Then simmer for about 5 minutes.
2
While the maple sweet and sour drizzle simmers, in a large mixing bowl combine all of the MEATBALL ingredients. Shape into 18-24 golf ball-sized and place them on a plate or pan.
3
In a shallow pan, heat the oil on medium-high until it sizzles.
4
Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to brown evenly on all sides. Set aside on a plate and repeat until all of the meatballs are browned.
5
Serve the meatballs with the MAPLE SWEET & SOUR DRIZZLE and a sprinkle of sea salt.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Canadian