Cocktail meatballs
Perfect for serving for a festive occasion like Thanksgiving, Christmas or a birthday party. This recipe makes roughly 30-35 meatballs
Ingredients
- 2 small onions finely chopped
- 2 cloves garlic minced
- 500 g minced meat half beef and half pork
- 50 g dried cranberry possibly cut slightly smaller
- 1 egg
- 3 tsp dijon mustard
- 2 tsp ground coriander
- 1 tsp cumin ground
- ½ tsp cinnamon
- ½ tsp cloves ground
- 2 tbsp fresh parsley finely chopped
- 1 tsp sambal oelek or chili powder
- 30 g panko or breadcrumbs
- pepper and salt
- butter and olive oil
Pomegranate sauce
- 250 ml pomegranate juice
- 1 tbsp honey
- 1 tbsp vinegar
Serving
- 1 tbsp pine nuts toasted
- 1 tbsp fresh parsley chopped
Instructions
- For the meatballs, chop the onions and chop the garlic nice and small. Take a frying pan and heat some olive oil. Fry the onion until translucent and then add the garlic. Let it fry for a while and then transfer both to a large bowl.
- Now add minced meat, cranberries, egg, mustard, cumin, coriander, cinnamon, cloves, parsley, sambal oelek and salt and pepper. Now use your hands to mix everything. Add about 30 g of panko. You will get a firm mince that is not too wet. Regular breadcrumbs/breadcrumbs will do as well.
- Now turn the minced meat into nice round balls about the size of a ping-pong ball. You will make about 30-35 from this recipe.
- Put butter and olive oil in the frying pan and fry the meatballs until golden brown and cooked.
- Now pour the sauce over the meatballs and toss to coat.
- Transfer to a serving dish and garnish with the pine nuts and pomegranate seeds.
Nutrition
Calories: 57kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 26mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg