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A juicy blackberry centre is a fun surprise in these meatballs. Serve warm over noodles or with toothpicks to dip for a fancy appetizer that is a lot easier to make than it looks!
1/2 lean beef mince, turkey mince or chicken mince
2 Tablespoons dry bread crumbs
1 Tablespoon soy sauce
2 Tablespoons tomato ketchup
2 Teaspoons grated fresh ginger
3 green onions, thinly sliced
2 Punnets Driscoll's Blackberries
1/2 Cup hoisin sauce
1/2 Cup tomato ketchup
To prepare meatballs, preheat oven to 215°C.
Line a baking sheet with foil for easier clean-up.
Mix meat, crumbs, soy sauce, tomato ketchup, ginger and green onions until well combined.
Press a thin layer of meat (about 3mm) around each blackberry, sealing completely. Place on prepared baking sheet.
Bake 10-12 minutes until meat is cooked, turning balls over half-way through for more even browning.
Keep warm until serving.
To prepare sauce, combine 1 punnet blackberries, hoisin sauce and tomato ketchup in a small saucepan.
Cook over medium heat, pressing or mashing blackberries into sauce. Simmer until heated through and slightly thickened.
Serve sauce and meatballs warm. Offer toothpicks for dipping meatballs, or add meatballs to sauce.