Description
Impress guests at your next get together with this flavorful and unexpected appetizer.
Ingredients
Units
Scale
- 2 tsp of olive oil
For the meatballs:
- 1/4 lb (115 g) of ground veal
- 2 tsp of chopped fresh Vietnamese coriander leaves
- 4 tbsp (60 ml) of rutabaga puree
- 1/4 cup (60 ml) of cooked quinoa
- 1/2 cup (120 ml) of raw, very finely chopped cauliflower
- 1 tbsp of honey
- 1 egg white
- 1/4 tsp of ginger powder
- 1/4 tsp of onion powder
For the sauce:
- 4 tbsp (60 ml) of liquid honey
- 1/2 tsp of garlic powder
- 1/2 tsp of ginger powder
- 1/2 tsp of dried coriander
- 1 tsp of soy sauce
Instructions
- Pre-heat your oven at 350 and line a parchment paper on a baking sheet. Reserve.
- In a medium mixing bowl, mix well together all the ingredients of the meatballs and form 12 meatballs with the mixture. Put each balls on the baking sheet and bake in the oven for 40 minutes total, making sure to turn the balls half way in the cooking time.
- Wash your mixing bowl and then mix all the sauce ingredients in it. Reserve.
- Prepare a non stick flat bottom pan on the stove top and add the 2 tsp of olive oil. Open the heat of the stove on MEDIUM/HIGH and once the meatballs are out of the oven, grill them one last time in the pan to make sure all side have that nice grill color. Grill them like this for an extra 3-4 minutes.
- When you’re gone with the last grilling and your meatballs have a nice look, roll each of them gently (mini batch each time) in the honey sauce before putting them in your serving plate. Once you’re done rolling each balls in the sauce, pour the remaining sauce on top of all the meatballs and serve!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Appetiser
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 180