Friday, December 6, 2013

Sriracha and Apricot Glazed Meatballs

 The holiday season is in full swing so you may need a quick and easy dish to share with friends and family.  I love meatballs so I always have a fun meatball appetizer on my buffet table. These are sweet, spicy and tangy with a wonderful hint of ginger. You may want to save some extra for yourself before you put them out on the table and everyone eats them up.

PS... for a faster version you can substitute your favorite frozen store bought meatballs.


For the meatballs:
2lbs lean ground meat **I used a combo of chicken and pork
2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)
2Tbs of Soy Sauce
1 Tbs of Chinese Rice Wine (or sherry)
1 tsp of Sesame Oil
 Red Chili Flakes to taste
 Black Pepper to taste
minced green onions (scallions)

For the Glaze:
1/4 cup of Apricot jelly
2-3 Tbs Sriracha sauce (to taste)
2 -3Tbs soy sauce
2 teaspoons grated fresh ginger

Note: Add a tablespoon or two of water if the glaze is too thick to coat the meatballs.  If your meatballs are to spicy, add more apricot jelly.  To sweet, add more soy sauce.  To salty, more apricot jelly. 


 Mix all the meatball ingredients together and make into walnut size meatballs.

In a frying pan with some canola oil, brown meatballs until cooked through on medium heat.

Add your glaze/sauce and cook the meatballs for a few minutes.   Serve hot or warm with toothpicks.  Enjoy.


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