Juicy baked beef and pork meatballs rolled in a sticky Chipotle Maple glaze. Toothpick party food or dinner over rice.
Makes: about 30 meatballs | Prep: 20 min | Cook: 20 min
Ingredients
- 500 g beef mince
- 250 g pork mince
- 1 egg
- ½ cup fresh breadcrumbs
- 1 small onion, grated
- 2 cloves garlic, grated
- 1 tsp salt
- ⅓ cup The Flavorsmith Chipotle Maple
- 2 tbsp tomato sauce
- Sliced spring onion and sesame seeds, to serve
Method
- Heat the oven to 200°C and line a tray with baking paper.
- Mix the minces, egg, breadcrumbs, onion, garlic and salt. Roll into walnut-sized balls.
- Bake 15 minutes, until browned and cooked through.
- Warm the Chipotle Maple and tomato sauce in a large pan. Add the meatballs and toss over low heat for 2 minutes to glaze.
- Finish with spring onion and sesame seeds.
Chef's tip: Wet your hands when rolling — the mince won't stick and the balls stay round.