COCKTAIL MEATBALLS WITH CRANBERRY AND BLUEBERRY SAUCE
- Meatballs:
- 2 slices bread
- ¼ cup milk
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons grated onion
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 large egg beaten
- 450 g ground beef
- 450 g ground pork
- Sauce:
- 350 ml bottled barbeque sauce
- 2 – 3 tablespoons cranberry and gooseberry jam
Meatballs:
Preheat oven to 190ºC.
In a large bowl, tear up the bread into pieces and add the milk.
Mash the milk and bread together to form a paste.
Add in the salt, pepper, grated onion, garlic, Worcestershire sauce, and egg.
Mix to combine.
Add in the ground beef and pork.
Mix to combine until all the ingredients are completely combined and smooth.
Use a scoop or spoon to make 20 (30 g) size balls.
Heat a skillet over medium heat with 2 tablespoons olive oil.
When the oil is hot, add the meatballs.
Allow the meatballs to brown on both sides, about 3 – 5 minutes.
Once browned, place the meatballs on a parchment-lined baking sheet.
Bake in the preheated oven until they reach 71 ºC (15 – 20 minutes.)
While the meatballs are roasting, prepare the sauce.
Sauce:
In the same skillet in which the meat was browned, add the barbeque sauce, and berry jam.
Over low heat, bring to a simmer.
Continue to cook over a low simmer until slightly thickened (5 minutes).
Once the meatballs are baked and fully cooked, remove them from the oven and add them to the prepared sauce.
Spoon the sauce over the meatballs coating them completely.
Reserve some sauce to serve as a dip on your platter.
Serve (warm or cold) directly from the skillet or set on a platter.
Recipe and photo: Elize de Kock