Dish Do-Over: Sweet and Sour Meatballs

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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!

Dish Do-Over: Sweet and Sour Meatballs

Makes 40 meatballs (10 servings)

Ingredients

Meatballs
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

Sauce
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

Directions

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.

Before:
Calories - 454
Fat - 19 grams

After:
Calories - 242
Fat - 9 grams

Chef Jo Lusted

Brought to you by

Zostavax Dairy Farmers of Canada Value Village

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