Enjoy this scrumptious herb meatballs recipe from Bryan Pickard.
By Bryan Pickard
Although I prefer fresh herbs in general, the ones we dried last fall still smell and taste outstanding. I chose the earthy flavours of sage and thyme with a few refreshing notes of mint, knowing this combination would compliment and not overpower the beef, which I got from Scenic Valley Farm over in Margaree and highly recommend. For a sweet and sour sauce to drizzle on before serving, I reduced some maple syrup and apple cider vinegar, but if you’re in the mood for pasta, skip that and go with a tomato sauce. Enjoy!
- • 1½ lbs ground beef (or a mix w/pork)
- • 1 egg
- • ¼ cup parmesan cheese, grated
- • 1 tablespoon dried sage
- • 1 tablespoon dried mint
- • 1 teaspoon dried thyme
- • 2 teaspoons sea salt
- • few cracks or black pepper
- • dash of hot sauce (optional)
- • grapeseed or sunflower oil
- • ½ cup maple syrup
- • 4 tablespoons apple cider or white wine vinegar
- In a large bowl, mix all the ingredients well.
- Form 20 golf-sized balls and lay them on a plate or pan.
- In a shallow pan, heat the oil on medium-high until it sizzles.
- Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides.
- Set aside on a plate and repeat.
- Serve with the maple drizzle and some sea salt flakes.
- In a small saucepan, simmer the maple syrup and vinegar for about 5 minutes.