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.
