Feb 27, 2013

Mahogany Meatballs

Mahogany Meatballs

Meatballs in Mahogany sauce, I was told this recipe is about as old-school as it gets. It was new to me. The sauce itself is amazing in all its simplicity: sweet and sour with the richness of bacon and the zing of fresh garlic and onion.

I couldn’t find a single jar of grape jelly in any of our supermarkets, the only thing that came somewhat close was pie filling. Apparently grape jelly or jam is not a European thing and that’s a shame, I can tell you. So I bought grapes and made it myself and must say I’m hooked.

The seasoning comes from my Cherry Coke & Jalapeño Meatballs, because I knew that would create the perfect balance between seasoned meat and sweet and sour sauce.

This one’s perfect for your next potluck or party! Don’t like meatballs? No problem. This sauce is great for pork and chicken as well.

 

Ingredients:

 

Meatballs:

1 pound ground beef (mine was pork/beef)
2 slightly heaping tbsp seasoning (recipe is in the printable)
1 large egg
1/2 cup breadcrumbs

 
Mahogany Sauce:

1 small or 1/2 a medium onion
1 garlic clove
3 streaks bacon
1/2 cup ketchup
1/2 cup grape jelly
few drops chipotle hot sauce (my addition)
2 tsp apple cider vinegar

 
Adult version: add 1 tbsp whiskey to the sauce

 

Directions:

You can brown the meatballs in oil or butter, but I opted for my oven.

Season the meat, knead in the egg and breadcrumbs and use an ice scoop to make roughly 12 even-sized meatballs.
Mahogany Meatballs

 
Put the meatballs in the oven and give them 25 minutes at 200C° (400F°). Flip them halfway through.
 

I’m slowly becoming addicted to this grape jelly. So glad I made some myself.
Mahogany Meatballs

Mince the onion.
Mahogany Meatballs

Cook the bacon until nice and crispy.
Mahogany Meatballs

 
Don’t mind those two extra streaks of bacon, they ended up on my BLT with avocado and fried egg. A girl’s gotta eat, right?
 

Cook the onion for a minute or 3 to 4, until slightly translucent.
Mahogany Meatballs

Squeeze in the garlic and give it 30 more seconds.
Mahogany Meatballs

My one and only. Pour in the ketchup.
Mahogany Meatballs

 
Is there a reason people call this catsup instead of ketchup, besides the obvious?
 

Stir in the grape jelly. It’s a great combo.
Mahogany Meatballs

They’re lying. You wouldn’t even notice 1 drop. I gave it a nice shake.
Mahogany Meatballs

Pour in the apple cider vinegar.
Mahogany Meatballs

Crumble the bacon and add it to the sauce as well.
Mahogany Meatballs

It turns into a gorgeous and bright red sauce. Let it simmer over very low heat for a minute or 4.
Mahogany Meatballs

Your meatballs should be done by now. Remove them from the oven.
Mahogany Meatballs

Add them to the sauce.
Mahogany Meatballs

Shake the skillet until all meatballs are coated with sauce and give them another 5 minutes over very low heat.
Mahogany Meatballs

This truly was meatball heaven.
Mahogany Meatballs

Mahogany Meatballs
Ingredients
    Meatballs:
    1 pound ground beef (mine was pork/beef)
    2 slightly heaping tbsp seasoning
    1 large egg
    1/2 cup breadcrumbs

    Seasoning:
    1 1/2 tsp salt
    1 1/2 tsp sweet paprika powder
    1/2 tsp onion powder
    1 tsp black pepper
    1/2 tsp ground nutmeg
    1 tsp brown sugar
    1/4 tsp garlic powder
    pinch of cayenne

    Mahogany Sauce:
    1 small or 1/2 a medium onion
    1 garlic clove
    3 streaks bacon
    1/2 cup ketchup
    1/2 cup grape jelly
    few drops chipotle hot sauce (my addition)
    2 tsp apple cider vinegar

Directions
    Combine the spices listed under seasoning. Add 2 slightly heaping tbsp to the ground beef (mine was pork/beef), egg and breadcrumbs and mix well. Use an ice-scoop to form 12 even-sized meatballs. Put the meatballs in the oven and give them 25 minutes at 200C° (400F°). Flip them halfway through.

    Mince the onion. Cook the bacon until nice and crispy and remove it from the pan. Saute the onions for 3 to 4 minutes, add the garlic and cook for another 30 seconds. Pour in the ketchup, grape jelly, apple cider vinegar and a few drops of hot sauce. Crumble in the bacon. For a more adult version, add 1 tbsp whiskey to the sauce.

    Simmer the sauce over low heat for 5 minutes, add the meatballs, shake the skillet so all meatballs are coated and give it an extra 5 minutes.

Meal type: Side dish, Potatoes
Servings: 4
Copyright: © kayotickitchen.com
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Filed under: Expressions,giveaways,Home — Kay @ 10:27 am

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