Posts Tagged ‘appetiser’
Island Meatballs with Sauce
This is delicious and versatile recipe. You can serve it as finger-food or as part of a meal. The meatballs can be made the day before and then cooked on the day you need them.
Island Meatballs
Ingredients:
500g topside mince (or ground beef)
black pepper
1 finely chopped onion
1 clove garlic
1 tsp chilli sauce
1/2 cup chopped parsley
1 tbsp soy sauce
3 tbsp plain flour
2 eggs (lightly beaten)
2 cups dessicated coconut
oil for frying (I do NOT reccomend canola oil)
toothpicks for serving
Method:
- Mix meat, pepper, chopped onion, crushed garlic, chopped parsley, chilli and soy sauces until well combined.
- Shape mixture in to about 50 small balls. (You need reasonably small balls to ensure that they cook evenly. If they are too large, the meatball needs to be cooked longer and you run the risk of burning the coconut coating you applied in step 4.)
- Stir flour into egg and dip meat balls into this mixture.
- Roll the balls in coconut.
- Put the meatballs in the fridge for a while to firm up. This makes them easier to handle. If you are preparing them the day beforehand you can put them in a sealed container until you are ready to cook them.
- Put about 1/2 cm (1/4 inch) deep oil in a frying pan. Heat gently. You need to ensure the oil is hot before putting the meatballs in to prevent them sticking. (No you don’t want to use a teflon coated pan – the teflon is not good for you.)
- Fry the meatballs moving them to cook on all sides. Keep warm and serve with sauce.
Sauce
Ingredients:
3 tsps dry mustard
2 tsps vinegar
6 tbsps chutney (chopped)
1/3 cup red currant jelly
2 tsps sugar
Method:
- Combine ingredients.
- Heat gently
- Serve hot with Island Meatballs.
Tips
This recipe can be prepared and frozen – provided you are using fresh mince that has not previously been frozen. You can then thaw it out and cook it on the day you need it. To prevent the meatballs from bcoming a frozen mass of meat, put them in layers separated by greaseproof paper.
