These delightfully seasoned meatballs are a great complement to your holiday meal. They also make a fantastic appetizer.
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Start to finish: 30 minutes
Servings: 24 meatballs
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Ingredients
•2 tablespoons butter
•1 onion, finely chopped
•3 cloves garlic, finely chopped
•1/2 cup milk
•1 egg
•2/3 cup breadcrumbs
•1 tablespoon old-style mustard
•250 grams ground pork
•250 grams ground beef
•Salt and pepper, to taste
•3/4 cup ketchup
•1/2 cup honey
•2 tablespoons soy sauce
•1 tablespoon yellow mustard
•1 tablespoon balsamic vinegar
•2 tablespoons balsamic reduction
•2 tablespoons chives, finely chopped
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Directions
1.ÌýÌýÌýÌýÌý Preheat the oven to 204 C (400 F).
2.ÌýÌýÌýÌýÌý In a small pan, melt half the butter. Add onion and 1 clove of garlic, and cook over medium-high heat until the onion is translucent. Pour into a large bowl and let cool.
3.ÌýÌýÌýÌýÌý In the same bowl, add the milk, egg, breadcrumbs, old-style mustard, pork and beef. Salt and pepper to taste. With your hands, combine the mixture until it’s uniform and then form it into 24 bite-size meatballs.
4.ÌýÌýÌýÌýÌý Place the meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes.
5.ÌýÌýÌýÌýÌý While the meatballs cook, melt the rest of the butter in a pot. Add the rest of the garlic and cook for a few minutes. Add the ketchup, honey, soy sauce, yellow mustard and balsamic vinegar. Salt and pepper to taste. Mix well and let simmer for about 5 minutes.
6.ÌýÌýÌýÌýÌý Once the meatballs are cooked, transfer them into the pot and gently mix until they’re well coated in sauce. Place them one by one on a plate.
7.ÌýÌýÌýÌýÌý Top the meatballs with the balsamic reduction and chives. Place a toothpick in each one to make them easier to serve.
