Bring this retro crowd pleaser to your Oscar party potluck and you'll be voted 'Best Supporting Guest!' Chef Jo Lusted cuts down the calories but not the flavour!
Makes 40 meatballs (10 servings)
1 large egg
2 cloves garlic, minced
1/2 medium yellow onion, grated
1/4 cup fresh whole grain bread crumbs
2 tbsp Dijon mustard
1 tbsp dried Italian herbs
1/2 tsp each sea salt and freshly ground black pepper
1lb extra lean ground beef
1lb lean ground pork
1 tbsp olive oil
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
¼ cup tomato paste
1 cup passata tomatoes
1/4 cup apple cider vinegar
1/2 cup honey
1/2 cup sugar-free all natural cherry or black currant preserves
sea salt and freshly ground pepper to taste
Preheat oven to 425F.
In a large bowl, whisk egg until frothy. Add garlic, white onion, bread crumbs, Dijon, Italian herbs, salt and pepper; stirring until combined. Add beef and pork and mix by hand until combined.
Roll into 2 tbsp balls. Transfer to a parchment lined baking sheet and mist all over with cooking spray. Bake until browned on top, about 15 minutes. Remove from oven; drain and discard pan juices.
Reduce oven temp to 350F.
While meatballs are baking, prepare sauce.
In a medium saucepan heat olive oil over medium heat. Add onions and garlic and saute, stirring frequently, until softened. Stir in tomato paste and cook, stirring constantly, for about 4 minutes until colour changes to a deep red. Deglaze pan with vinegar; stir in passata, honey and jam. Increase heat to high and bring to a boil, reduce heat to medium-low and simmer for 5 minutes until thickened.
Transfer meatballs to casserole dish and pour sauce over top; stirring to coat. Bake for 20 minutes, stirring once. Serve with small skewers.
Calories - 454
Fat - 19 grams
Calories - 242
Fat - 9 grams