SWEET AND SOUR MEATBALLS AND CHICKEN WINGS WITH A DIP

Foto en nota’s: Elize de Kock

• MEATBALLS
• 2 slices sandwich bread, cut into small pieces
• ½ cup milk
• 500 g ground beef
• ¼ cup finely diced onion
• 1 clove garlic, grated
• 1 egg
• salt and pepper, to taste
• canola oil, for frying
• Sauce:
• 1 cup ketchup
• 2 teaspoons mustard
• ½ cup water
• 2 tablespoons finely diced onion
• 1 clove garlic, grated
• salt and pepper, to taste
• 1 tablespoon Worcestershire Sauce
• ¼ cup brown sugar
• In a large bowl, soak pieces of bread in milk until soggy, about 3 minutes. Stir in remaining ingredients for the meatballs and stir together until well blended.
• Using a cookie scoop, divide mixture into approximately 24 meatballs. Roll each individual meatball to be evenly round.
• Heat large skillet over medium heat with canola oil (I used about 2 tablespoons). Place meatballs into hot pan and brown.
• While meatballs are cooking, measure all ingredients for the sauce together and whisk to combine. Set aside.
• Once meatballs are brown, remove from pan and deglaze with sauce. Stir to remove any dark bits at the bottom of the pan and replace meatballs into skillet and coat in sauce.
• Cover and cook anywhere between 30 minutes and 3 hours. The longer they cook, the more delicious they become.
• Serve as is as an appetizer or over pasta or rice for a main dish.
• Nota: Elize de Kock
  Ek het die resep verdubbel helfte vark en helfte bees maalvleis. Die meatballs in olie gebraai tot bruin toe in groot bak gepak sous bo oor deksel op en teen 180ºC gebak vir 2 ure deksel af gehaal en verder gebak ongeveer 30min. Sal dit verseker weer maak was ongelooflik njam.
• HOENDERVLERKIES MET ‘N TAAI SOUS
• 250 ml koekmeel
• 5 ml paprika
• 2 ml rooipeper
• sout en peper
• 18 hoendervlerkies
• olie vir diepbraai
• Doopsous:
• 50 ml botter
• 9 jalapeño-brandrissies, gesny
• 10 ml Cajun-spesery (Opsioneel)
• 2 ml brandrissievlokkies
• 375 ml soetbrandrissiesous
• 125 ml water
• Meng die meel, paprika, rooipeper, sout en peper in ’n bak. Bestuif die hoendervlerkies met die meelmengsel en sit eenkant.
• Verhit genoeg olie in ’n diep pot om die vlerkies te bedek. Laat val die vlerkies in die warm olie en braai 10 min of tot verbruin. Verwydermet ’n gaatjieslepel.
• Doopsous:
• Smelt die helfte van die botter in n pan oor matige hitte. Voeg die brandrissies, Cajun-spesery en brandrissievlokkies by en braai 2min. Voeg die soetbrandrissiesous en water by en laat prut 10min oor lae hitte. Roer die res van die botter by.
• Sit die hoendervlerkies saam met die doopsous voor.
• Nota: Elize de Kock
  Ek het nie die cajun en brandrissievlokkies gebruik nie dis spicy genoeg.