Hearty meat dishes from a country kitchen
Tasmanian author and cooking school teacher Sally Wise shares four mouth-watering, meaty dishes from her country kitchen
Meatballs are always popular but can be a little mundane. The spicy maple glaze that coats these is really delicious. I serve them with toothpicks or tiny forks for a party nibble.
500g pork mince (or pork and veal, if available) ¾ cup fresh breadcrumbs 1 egg, lightly beaten 1 tablespoon cider vinegar 2 teaspoons tomato chutney 2 teaspoons soy sauce 2 teaspoons Worcestershire sauce ½ teaspoon salt 1 onion, grated (or very finely chopped in a
processor) ½ small apple, grated 3-4 tablespoons neutral oil for frying, eg canola
½ cup water ½ cup tomato sauce 3 tablespoons cider vinegar 1½ tablespoons sweet chilli sauce 1½ tablespoons lemon juice 1 tablespoon brown sugar 2 teaspoons maple syrup 1 teaspoon instant coffee powder ¼ teaspoon salt Meatballs: Combine all the ingredients except oil in a large bowl and mix well. Shape into walnut-sized meatballs.
Heat oil in a large frying pan over medium-high heat. Cook meatballs in batches for 3 minutes on each side or until just cooked through. Drain on crumpled paper towels.
When finished, wipe frying pan to remove any fat and return meatballs to pan, off the heat, while making sauce.
Glaze: Place all ingredients in a small saucepan over medium heat and bring to the boil. Simmer 3 minutes then pour over meatballs and cook over medium heat for 5-8 minutes or until sauce is reduced to a glaze. Serve garnished with a sprinkle of chopped parsley if desired. Makes about 25