Food & Wine

Archive for February, 2017

MEATBALLS WITH APRICOT DIPPING SAUCE

Great for an appetizer or served with cheese , rice, toasted bread, fry or oven roasted potatoes, these  meatballs are served with a sweet apricot, mustard & chilli dipping sauce. 1-carne38

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INGREDIENTS FOR THE MEATBALLS:

1/2 kg ground beef, 300 gr white bread previously soaked in milk and squeezed dry, 1/2 cup Parmigiano Reggiano, 1 egg , salt , pepper

1. Heat oven to 200°C /400°F. Line a pan with parchment paper

2. In large bowl, mix all ingredients. Shape mixture with your hands into meatballs. Place in pan.

3. Bake uncovered for 20 minutes 

INGREDIENTS FOR THE APRICOT  SAUCE

1 can (350gr) apricot jam

2 teaspoons white wine vinegar

2 tablespoons sweet chilli sauce

1 teaspoon Dijon mustard

  1. In a large skillet mix  all ingredients together
  2. Cook the mixture for about 1 min on low heat
  3. Add (previously cooked) meatballs in a single layer and cook 2 minutes.

Serve immediately. This mixture is suitable for dipping kebabs, meat or veggie balls and it also makes a great sauce for burgers. Enjoy!

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BLUEBERRY BARBECUE MEATBALLS

Simply to make. Glazed , sticky, oven roasted meatballs with a super easy sweet bbq sauce. They require only 2 ingredients. Jam & a barbecue sauce of your choice. I have used blueberry  jam because i had it from last summer but really work great with whatever preserve you have. If you desire you can add chilli  or tabasco , you can add more than 100 gr bbq sauce. Depends on your personal taste. I use more jam because i like  sweet flavors but if you desire more bbq sauce you can add it. No limits for your fantasy. Serve hot with cheese, fry potatoes , rice or simply as an appetizer.1-carne361-carne43-001

INGREDIENTS FOR THE MEATBALLS:

1/2 kg ground beef, 300 gr white bread previously soaked in milk and squeezed dry, 1/2 cup Parmigiano Reggiano, 1 egg , salt , pepper

1. Heat oven to 200°C /400°F. Line a pan with parchment paper

2. In large bowl, mix all ingredients. Shape mixture with your hands into meatballs. Place in pan.

3. Bake uncovered for 20 minutes 

INGREDIENTS FOR THE BBQ SAUCE

1 can (350gr) blueberry jam

100 gr barbecue sauce of your choice

  1. In a large skillet mix well blueberry jam & barbecue sauce
  2. Cook the mixture on low heat until bubbly and looks like dark caramel
  3. Add (previously cooked) meatballs in a single layer. Stir to coat completely
  4. Let cook -always on low heat – for about 4-5 minutes

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