Thursday, 10 December 2009
Recipe - Kicked up Meatballs
This recipe is a bit of a twist on the Kicked up Wings one I posted the other week.I guess these ones could be called Buffalo Meatballs.
No smorgasbord worth its salt in Sweden would be without meatballs. Around Christmas time the smorgasbord used to rule, might still do after all I know, the Christmas dinners that companies put on for their employees.
After what I can gather we're apparently getting close to Christmas again so this could be a nice thing to add to your planned buffet of good food. It will also be a nice surprise with the kick it gives you. Just imagine grannys face when she feels all that spicy love you've put into it.
As always when you make Swedish meatballs, try to get a 50/50 ratio of pork and beef mince.
Just a little tip. These little monsters do get quite schhhhticky, as Steve McClaren would say, so it could be a good idea to serve them with toothpicks if you go for a proper buffet way of serving.
Serve them hot or cold, they rock either way.
Ingredients (makes about 30 meatballs)
250g pork mince
250g meat mince
1 garlic clove, minced
1 small yellow onion, finely diced
1 egg, lightly beaten
Breadcrumbs, if needed
50g butter, melted
1tbsp runny honey
Lots of Frank's Red Hot Sauce
Pre-heat the oven to 180c.
Gently mix the mince, garlic, onion and egg together. Season well. If the mixture is a bit too wet, mix in some breadcrumbs.
Roll meatballs of about 2.5 diameter and put them on the grill of a roasting pan.
Cook the meatballs in then oven for about 25 minutes, turning them half way through.
Mix the butter, honey and hot sauce in a bowl. Pour in the meatballs and make sure to coat them all evenly. Either serve them directly, piping hot or let them cool down.