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.
(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.
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