Those meatballs are addictive!! Enhanced with delicious cranberry, orange and sichuan pepper jam from Simon Turcotte! Make more than enough, they will go quickly at your holiday parties!
Servings: About 30 small meatballs
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients :
- ½ cup panko breadcrumbs
- 1 large egg
- 3 tbsp 2% milk
- 500 g ground lamb and/or beef
- 1 tbsp flat-leaf parsley, finely chopped
- ⅓ tsp garlic powder
- ½ tsp garam masala
- 1 tsp kosher salt
- Pepper from the mill, to taste
Frosting:
- ¼ cup + 2 tbsp Simon Turcotte cranberry, orange and Sichuan pepper jam
- 1 tbsp water
- 2 tbsp pomegranate or date molasses
Preparation :
- Add the breadcrumbs, egg and milk to a large bowl. Mix and add the remaining ingredients. Mix again so that all the ingredients are well incorporated into the meat.
- Form the balls with a small ice cream scoop or tablespoon (measuring spoon). Set the balls aside on a plate.
- Heat a large frying pan (or a takoyaki pan - the meatballs cook quickly and keep their round shape!). Add a little neutral oil and cook for 3 minutes on each side. Remove the meatballs from the pan.
- Mix the jam with a little water in a blender or with a hand blender.
- Heat the pan again (or another large pan if using a takoyaki pan ) and add the jam mixture followed by the pomegranate molasses. Stir and add the meatballs. Mix well to coat all the meatballs with the glaze. Brush the meatballs with about 2 tablespoons of additional jam, if desired.
- Serve immediately with toothpicks on a serving plate!