I used Major Grey mango chutney instead of apricot chutney in these baked Frikkadels
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Belgian Boulettes, with Sirop de Liège
Add some cottage cheese to your meatball mixture.
Thank me later.
These ginger turkey (or pork) meatballs in coconut broth made the rounds of popular what’s for dinner on CH a few years back. Still great. My notes say don’t start your rice until the meatballs are out of the oven. And most folks doubled the tasty broth; I make a full recipe of broth for a half recipe of meatballs.
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Two more meatballs with Asian flavors:
LIONS HEAD MEATBALLS – I prefer a thinner, soupy broth, but cornstarch easily adjusts that thicker for preference. Nice with some greens and rice.
SHIU MAI MEATBALLS – these could be added to a sauce, but they are very flavorful on their own, and great with steamed or sauteed vegetables and rice. Or pan-fried and eaten as a burger.
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They look excellent.
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Thanks! My Dining Companions both liked these better than the Swedish Meatballs I have been making.
The meatballs themselves?
Is the sauce very sweet?
The sauce is fairly sweet, a sweet and sour type sauce. It’s the Liège sauce that they like more than Swedish meatball gravy.
The actual meatballs were similar to my standard recipe and proportions: ground meat, bread, milk, egg, onion, parsley. I added some nutmeg.
For the meatballs themselves, I basically made a half recipe of this recipe, using all beef:
I added the beer, Sirop de Liège, juniper berries, cloves, and bay leaf called for in the sauce, and increased the amount of wine vinegar.
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I made baked pork meatballs last night, based on this recipe. I didn’t end up making the sauce that goes with them.
The overhead lighting makes these look more yellow than they were. I like more cumin than this recipe calls for.
