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

    Off

    Ingredients 

    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)

    Method  

    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.

    Sauce

    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

Visit Us On TwitterVisit Us On FacebookVisit Us On Google PlusVisit Us On PinterestVisit Us On YoutubeCheck Our Feed