• Sweet and Sour Glazed Beef or Lamb Meatballs Posted October 10, 2014



    500g lamb or beef Halves & Holes mince of your choiceMeatballs-Lamb-web1

    3 cloves garlic, minced

    2 tbsp chopped fresh parsley

    1 tbsp fresh thyme, leaves removed from stems

    3 tbsp fresh bread crumbs, use gluten free as required

    1 egg, slightly beaten

    1/2 tsp salt

    1/4 tsp freshly ground pepper

    olive or coconut oil

    Sweet & Sour Glaze

    1/2 cup honey

    1/4 cup plum sauce

    1/3 cup dried cranberries

    2 tbsp rice vinegar

    1 tsp minced ginger

    1/4 cup pineapple juice

    1 tbsp tomato sauce of choice (ketchup)

    1 tsp cornflour (cornstarch)


    Combine beef, garlic, parsley, thyme, bread crumbs, egg, salt & pepper. Mix well and shape into 25mm (1 inch) balls. Place on a flat tray, cover and rest in the fridge for 1 hour.

    Preheat oven to 175C

    Heat the oil in a large skillet or heavy based frying pan over medium high heat. Cook the meatballs straight from the fridge in 2-3 batches for 3 minutes per side or until the center is cooked.

    Drain on paper towels. Add more oil if necessary between batches.

    Place the meatballs in a large casserole dish and cover with the sweet & sour glaze and bake for 15 minutes.


    Combine all ingredients in a small saucepan and cook over medium low heat for minutes until slightly thickened.

Ordering meat is temporarily on hold as from 24 August 2016

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