SWEET & SPICY MEATBALLS
BY AMANDA DELAURA
Makes 2 servings
Ingredients
DIRECTIONS
1 lb ground beef
1 egg
1/2 cup bread crumbs
1 Tbsp ricotta (sour cream or milk)
1 small shallot, minced
1 tsp salt
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp garam masala
1/4 tsp black pepper
1 Tbsp sesame seeds
175 grams Apricot jam
85 grams brown sugar
2 Tbsp white vinegar
1 Tbsp rice vinegar
1 Tbsp soy sauce
2 Tbsp siracha
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Combine all of the ingredients from the first column into a large bowl and properly incorporate with your hands. The more you combine, the better the meat will adhere to itself and create smooth, moist meatball.
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Weigh the meat into 75 gram portions and roll each portion into a smooth ball. Place onto a lined baking sheet and preheat the oven to a broil.
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Separately combine all of the ingredients from the second column in a small sauce pan to make a glaze. Heat and whisk till the mixture full combines. Reduce heat to simmer.
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Place meatballs into the oven and broil for 6 minutes, till the internal temperature reaches 135/140ºF. Remove from heat and brush each meatball with glaze. Serve immediately.
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NOTE: I love to serve the meatballs over rice with wilted dark greens and pour any extra glaze over the meatballs and rice. You can also do half pork and half beef and they'll be even more moist. Just be sure to cook the meatballs till they reach an internal temperature of 155ºF.
