herb meatballs w/sweet & sour drizzle
(1 rating)
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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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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For herb meatballs w/sweet & sour drizzle
- MEATBALLS:
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1 1/2 lbground beef (or a combination of beef and pork)
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1egg
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1/4 cparmesan cheese, grated
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1 Tbspdried sage (mince if using fresh)
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1 Tbspdried mint (mince if using fresh)
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1 tspthyme (don't like thyme so replaced with marjoram-mince if using fresh herb)
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2 tspsalt
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cracked black pepper
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sunflower oil or grapeseed oil, for frying
- MAPLE SWEET & SOUR DRIZZLE:
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1/2 c*real* maple syrup
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4 Tbspapple cider vinegar or white wine vinegar
How To Make herb meatballs w/sweet & sour drizzle
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1MAPLE 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.
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2While 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.
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3In a shallow pan, heat the oil on medium-high until it sizzles.
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4Lower 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.
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5Serve the meatballs with the MAPLE SWEET & SOUR DRIZZLE and a sprinkle of sea salt.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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