Hands on time: 30 minutes
Cooking time : 1½ - 2 hours
Serves: 4-6 as a main with rice
Makes: 4½ -5 dozen appetizers (served with toothpicks)
Ingredients:
3 lbs/1.3 kg minced beef &/or chicken
1 package onion soup mix (¼ cup/1.5 oz/40 g)
½ cup water
2 tbsp bread crumbs
Sauce:
1 bottle (14 oz/455 ml) chili sauce (American style)
4 oz/ 125 ml grape or apple jelly
½ cup ginger ale
8 oz/250 ml apricot preserves
1 bay leaf
Directions:
1.
Combine
first four ingredients in bowl and make the meatballs – about the size of a
golf ball (soup spoon).
2.
In
a large pot or Dutch oven, combine the rest of the ingredients to make the
sauce.
3.
Cook
the sauce over medium high heat until jelly has melted and sauce is thoroughly
mixed (about 5 minutes).
4.
Add
meat balls (10 or so at a time), shake to coat with the sauce before adding
more meatballs. Continue to add in batches of 10 until all the meatballs are in
the pot. Simmer uncovered for the first
30 minutes. Gently (to avoid the meatballs from turning into mush. shake the pot occasionally to coat the
meatballs and ensure even cooking. After
about 1 hour gently use a spoon to
stir the pot. Continue to cook for another hour or so. Take the bay leaf out after 30 minutes.
If you are serving the meatballs as a cocktail
appetizer, drain most of the sauce off, toss with some jelly and place on a
cookie sheet under the broiler for a few minutes to caramelize the jelly. Stick the meatballs with decorative toothpicks
and, voila!
As a main course they go very nicely over garlic
mashed potatoes, steamed rice (a little saffron turns it a gorgeous golden
color), or couscous, to soak up the delicious gravy. Serve it with a side dish of broccoli or
green beans and you have a healthy, colorful, and scrumptious meal.
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