Herb Meatballs with Maple Sweet and Sour

March 21, 2013

Herby MeatballsAlthough I prefer fresh herbs in general, the ones we dried last fall still smell and taste outstanding. I chose the earthy flavours of sage and thyme with a few refreshing notes of mint, knowing this combination would compliment and not overpower the beef, which I got from Scenic Valley Farm over in Margaree and highly recommend. For a sweet and sour sauce to drizzle on before serving, I reduced some maple syrup and apple cider vinegar, but if you’re in the mood for pasta, skip that and go with a tomato sauce. Enjoy!

dried herbsmeatballs and mapple drizzle

Makes 18-24

Herb Meatballs

• 1 1/2 lbs ground beef (or a mix w/pork)
• 1 egg
• 1/4 cup parmesan cheese, grated
• 1 tablespoon dried sage
• 1 tablespoon dried mint
• 1 teaspoon dried thyme
• 2 teaspoons sea salt
• few cracks or black pepper
• dash of hot sauce (optional)
• grapeseed or sunflower oil

In a large bowl, mix all the ingredients well.
Form 20 golf-sized balls and lay them on a plate or pan.
In a shallow pan, heat the oil on medium-high until it sizzles.
Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides.
Set aside on a plate and repeat.
Serve with the maple drizzle and some sea salt flakes.

Maple Sweet and Sour

• 1/2 cup maple syrup
• 4 tablespoons apple cider or white wine vinegar

In a small saucepan, simmer the maple syrup and vinegar for about 5 minutes.

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