blisteringlydrunk

food amongst family and friends

A Humble Treat: Honey Garlic Meatballs February 16, 2011

Filed under: Mains,Make Ahead,Pork,Turkey — blisteringlydrunk @ 3:50 pm
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From Friends for friends, this is the ultimate recipe to make with – you guessed it – friends. I  first had this dish at a lovely NGO-run restaurant in Phnom Phen called Friends. Served over steamed rice, topped with spring onions and washed down with a Citrus and Mint Freeze, this meal left me blissfully food-drunk. I bought the Friends cookbook and have since made this recipe at many a let’s-drink-wine-and-cook-all-night night with friends.

Here it is, one of our favourite, go-to recipes, adapted from the original version in The Best of Friends, Honey Garlic Meatballs.

Serves 4-6

For the meatballs

1 onion, diced
2-3 T olive oil
300g ground pork
300g ground turkey
100g breadcrumbs
1 T tomato paste
1 egg
4 cloves garlic, smashed and chopped
1 T Dijon or grainy mustard
2 T Worcestershire sauce
salt and pepper to taste
1 bunch spring onions, sliced (for garnish)

For the sauce

1/2 C Manuka honey (or your favourite, good quality honey)
6 cloves garlic, smashed and chopped
1 T soy sauce
1 C BBQ sauce
2 T tomato sauce

Fry the onions over medium heat in about 1 T olive oil until translucent. Set aside to cool.

Mix together the remaining meatball ingredients (not the spring onions) and add the cooled onions. Mix well with hands. Form the mixture into small balls, wetting hands to make it easier.

Heat about 1 T olive oil in a large frying pan over medium high heat. Add meatballs and fry about 3 minutes on each side. Let drain on paper towels.

Combine all of the ingredients for the sauce in the frying pan over medium heat. Bring to simmer and add the meatballs back in for another 5 minutes (you may need to increase the heat to keep at a simmer). Break open one of the larger meatballs to ensure it is cooked through.

Serve over steamed Basmati rice and top with spring onions. Delicious!

Katie

This can be made ahead and frozen. Freeze meatballs in the sauce and leave out the spring onions until serving.


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