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Asian Meatballs with Blackberry Sauce
Servesnull
Cooking time
30m
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!
Ingredients
Meatballs
1/2 lean beef mince, turkey mince or chicken mince
2 Tbspdry bread crumbs
1 Tbspsoy sauce
2 Tbsptomato ketchup
2 tspgrated fresh ginger
3 green onions, thinly sliced
2 punnets Driscoll's blackberries
Dipping Sauce
1/2 cuphoisin sauce
1/2 cuptomato ketchup
Method
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Preparation
Preheat oven to 215°C. Line a baking sheet with foil.
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Meatballs
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 the 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.
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Sauce
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 the sauce. Simmer until heated through and slightly thickened. Serve sauce and meatballs warm. Offer toothpicks for dipping meatballs, or add meatballs to sauce.
