Description
Deliciously tender meatballs seasoned with your favorite gingerbread spice and topped off with the best honey-balsamic glaze.
Ingredients
- 4 Tablespoons Butter, Divided
- 1 Onion, finely chopped
- 2 Tablespoons Wine
- 250 grams Ground Beef
- 250 grams Ground Pork
- 2 Cooked Potatoes, Shredded
- 50 milliliters Milk
- ¼ teaspoons Worcestershire Sauce
- 1 teaspoon Salt
- ¼ teaspoons White Pepper
- 1 teaspoon Ground Cinnamon
- 1-½ teaspoon Ground Ginger
- 1 teaspoon Ground Cloves
- 100 milliliters Honey
- 2 Tablespoons White Balsamic Vinegar
- 2 teaspoons Sea Salt Flakes
Preparation
Heat 2 tablespoons butter over medium-high heat and add onion. Fry for 3 minutes, then add wine. Cook for another 3–5 minutes until onion is soft and translucent.
Mix ground beef and pork in a large bowl and add the fried onion, shredded cooked potato and milk. Mix well. Season with Worcestershire sauce, salt, white pepper, cinnamon, ginger and cloves.
Heat 1 tablespoon butter in a pan over medium-high heat. Make one small patty, fry it, and taste to check the seasoning. Adjust according to taste, then make all the meatballs and fry them for about 5 minutes, making sure to cook them on all sides.
For the sauce, melt remaining 1 tablespoon butter over medium heat. Add honey and white balsamic vinegar. Bring to a boil and simmer for 5–10 minutes, until sticky—when it starts bubbling a lot, it’s done.
Take the glaze off the heat and add the sea salt flakes—crush them a bit in your hand if they are very big. Mix in the meatballs, making sure to coat them on all sides. Place on a serving platter, maybe stick a toothpick in them, and serve.
