Christmas season tidings!
For the Foodie Collective’s last throwdown of the year, it was only apt to celebrate our traditional side and set the theme to Christmas favourites. My recipe did not originate in my kitchen; rather it has morphed from my having to shop at IKEA for holiday gifts and attending various holiday cocktail parties. Let me explain the former… I am not fond of shopping amongst the mad crowds of people trying to buy last minute gifts or home decorations, but I find myself invariably roaming the lanes of one of these stores. The only consolation is food! IKEA has a brilliant marketing strategy in that they sell their addictive and delicious Swedish meatballs midway through shopping. So each year, I have my prize of comfort food in return for good behaviour.
Other than a few basic ingredients, this recipe adapted from a Christmas cookbook is dead simple. The meatballs and sauce can be made in advance and frozen separately. The meatballs can also be made of lamb and beef (with coriander seasoning) or other meat mixes. The juice may be substituted for orange or any other sweet liquid.
¼ cup dry bread crumbs
¼ cup diced green onions
2 tbsp grated carrot
1 tsp freshly grated ginger
1 lb or ~ 500g of lean ground pork
Salt and pepper to taste
1 cup pineapple juice
½ cup ketchup
¼ cup cider vinegar
¼ cup maple syrup, I find the juice to be sweet so the amount of maple syrup has been reduced slightly
1 tbsp cornstarch
1 tbsp of vegetable oil
1 small onion chopped finely
1 garlic clove minced
2 tsp of freshly grated ginger
- Line a large baking sheet with foil and set aside.
- In a large bowl, mix egg, bread crumbs, 2 tbsp of the green onions, carrot, ginger and pork.
- Roll in 1 tbsp balls or large bite size balls and place on the baking sheet.
- Bake in the oven set at 375 °F (190 °C) until firm and golden, about 15 minutes.
- While the pork meatballs are cooking, whisk together pineapple juice, ketchup, vinegar, maple syrup and cornstarch.
- In a large sauce pan with lid, sauté onions, garlic and ginger in vegetable oil, until soft.
- Add pineapple mixture to the pan and bring to a boil.
- Once the mixture is bubbling, reduce the heat and simmer until thickened, about 5 minutes.
- Once the meatballs are ready, add to the sauce, coat evenly and allow meatballs to finish cooking in the sauce.