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.