Cranberry-glazed Cocktail Meatballs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cranberry sauce lends a tangy kick to the Asian-inspired glaze on these garlicky meatballs. If you prefer your meatballs less spicy, cut the chili paste in half. Ingredients:
olive oil, for oiling baking tray and brushing meatballs |
3/4lb ground pork |
1/2 cup chopped italian parsley |
2 cloves garlic, minced |
one 1-inch thick slice french bread, crusts removed |
soaked in water and squeezed dry |
1/2 tsp 5-spice powder |
1 large egg, beaten to mix |
salt and freshly ground pepper |
cranberry glaze |
1/2 tsp olive oil |
1 clove garlic, minced |
1 tsp chili paste |
1/4 tsp sesame oil |
1/4 cup canned jellied cranberry sauce |
4 tsp soy sauce |
1 tsp honey |
1 tsp oyster sauce |
Directions:
1. Preheat oven to 400ºF and brush a baking sheet with olive oil.
2. In a medium bowl combine pork, parsley, garlic, soaked bread, 5-spice powder, egg and salt and pepper to taste.
3. Mash together with hands to mix well.
4. With wet hands, roll the mixture into 24 equal balls, about 1-inch each.
5. Place meatballs on greased baking sheet and brush lightly with olive oil.
6. Bake meatballs 15 minutes and flip them over (you may need to use a metal spatula to unstick meatballs from pan).
7. Turn on broiler and continue cooking meatballs for 5 to 10 minutes or until crispy and cooked to desired doneness.
8. To make the cranberry glaze, heat olive oil in a small saucepan over medium-low heat.
9. Add garlic and cook for about 5 minutes or until softened but not browned.
10. Whisk in chili paste, sesame oil, cranberry sauce, soy sauce, honey and oyster sauce.
11. Simmer 2 to 3 minutes.
12. Remove meatballs from oven and transfer to a large bowl.
13. Pour glaze over meatballs and toss to coat.
14. Skewer meatballs on a cocktail pick or toothpick and place on a platter.
15. Serve warm.
16. Makes 24 meatballs, serves 6
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