To accompany the legendary Chocolate Moose Cake on Rusty and Mags’ inaugural Newfoundland dinner, the Pie and I decided to try something new and accompany it with something old.
These meatballs come from the Canadian Living Test Kitchen and are super scrummy. There are lots of ingredients involved but the process is simple and they can be made ahead of time, which is great. They also make for great hors d’oeuvres, if you put them on little pointy sticks. Or plastic swords. With paper umbrellas.
Preheat your oven to 375°F.
1/4 cup dry breadcrumbs (I used panko but it doesn’t really matter)
1/4 cup chopped green onions
2 tablespoons grated carrot (I used one whole small carrot here)
1 teaspoon grated ginger (I used powdered because I had no fresh and no minced – if you’re using powder use a little extra)
Scoop the pork mixture up with a tablespoon and roll it into balls. Place the balls (I ended up with exactly 24) on a foil-lined baking sheet and bake until they are no longer pink inside, about 15 minutes.
Reduce the oven heat to 350°F and leave it on.
1 cup pineapple juice (I like to keep several small cans of this handy, for use in sweet sauces and also in starters for sourdoughs.)
1/3 cup ketchup (we used barbecue sauce, because the Pie won’t let ketchup across the threshold of our house)
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon corn starch
2 teaspoons grated ginger (again, I used powdered)
1 tablespoon minced garlic
Add in the sauce and bring to a boil, then reduce the heat and allow it to simmer, stirring occasionally, for about five minutes or until the sauce is thickened (that’s the corn starch working there).
Add in your meatballs and stir them around to coat them.