Deliciously tender meatballs seasoned with your favorite gingerbread spice and covered in the finest honey-balsamic glaze.
- 4 tablespoons Butter, divided
- 1 Onion, finely chopped
- 2 tablespoons Wine
- 250 grams Ground beef
- 250 grams Minced pork
- 2 Potatoes cooked, grated
- 50 milliliters Milk
- ¼ teaspoons Worcestershire Sauce
- 1 teaspoon salt
- ¼ teaspoons White pepper
- 1 teaspoon Ground cinnamon
- 1-½ tsp Grounded ginger
- 1 teaspoon Ground clove
- 100 milliliters My dear
- 2 tablespoons White balsamic vinegar
- 2 teaspoons Sea salt flakes
Heat 2 tablespoons of butter over medium-high heat and add the onion. Brown for 3 minutes then add the wine. Cook another 3 to 5 minutes until the onion is tender and translucent.
Combine ground beef and pork in a large bowl and add fried onion, grated cooked potato and milk. Mix well. Season with Worcestershire sauce, salt, white pepper, cinnamon, ginger and cloves.
Heat 1 tablespoon of butter in a skillet over medium-high heat. Make a small patty, fry it and taste to check the seasoning. Adjust according to taste, then make all the meatballs and brown them for about 5 minutes, taking care to cook them on all sides.
For the sauce, melt the remaining 1 tablespoon of 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.
Remove the glaze from the heat and add the sea salt flakes – crush them a little in your hand if they are very large. Stir in the meatballs, making sure to coat them on all sides. Place on a serving platter, stick a toothpick in and serve.