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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.
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.
Mince the onion.
Cook the bacon until nice and crispy.
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.
Squeeze in the garlic and give it 30 more seconds.
My one and only. Pour in the ketchup.
Is there a reason people call this catsup instead of ketchup, besides the obvious?
Stir in the grape jelly. It’s a great combo.
They’re lying. You wouldn’t even notice 1 drop. I gave it a nice shake.
Pour in the apple cider vinegar.
Crumble the bacon and add it to the sauce as well.
It turns into a gorgeous and bright red sauce. Let it simmer over very low heat for a minute or 4.
Your meatballs should be done by now. Remove them from the oven.
Add them to the sauce.
Shake the skillet until all meatballs are coated with sauce and give them another 5 minutes over very low heat.
This truly was meatball heaven.
| Mahogany Meatballs | |||||||||
| Ingredients |
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 |
|
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 |
|
26 Comments »
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Yummie i think this is very good with mashed patatoes or a few thick slices of bread.
We ate them for dinner with oven wedges, peas and corn and a salad. It was delicious.
Oh wow, that looks fabulous! I have grapes growing in my back yard, and I’m always trying to find new ways to use the preserves I make (unfortunately my kids aren’t big on grape jelly, can you believe it?!) They’d love this sauce though!
Love your blog :)
Some bottles of the product say Catsup and some say Ketchup. I’ve only heard people say “Ketchup” around these parts. Washington, USA
Kay, this looks so incredibly delicious! I will be trying it this weekend.
Oh, grape jam and jelly is a Greek thing. We make it all the time during the summer and early autumn, I have a jar stocked in my pantry. :)
I found one or two jars online and apparently it was considered a specialty product because they asked E4,50 for a small jar (+E6,75 shipping).
Could you please post the grape jelly recipe for those of us who did not have access to this product? :)
I too would like a copy of your recipe for Grape Jelly. I can’t find it in stores in Australia either…..love your blog….thanks for sharing
I used a simple recipe from the BBC goodfood website that someone on facebook passed along! Took less than an hour for me to whip it up.
I am from California and I have seen this sauce made with apricot jam as well if that is easier for some people to find!
This is what I call, “comfort food at it’s best!”..
Wow…..no grape jelly? What would peanut butter and jelly sandwich be without grape jelly? Sorry, I’m from Missouri and pbj is pretty much a kid staple. Have made good sauce for meatballs with a jar of Chili sauce and jar of grape jelly, very simple.
People here in Holland don’t understand jelly (only jam), much less PB&J. What we call peanut butter the Dutch call “peanut cheese” – pindakaas – and unfortunately cheese and jelly doesn’t make sense here.
I tried to make grape jelly once using red grapes I bought in the market but it was an abject failure, not setting up at all. Sure wouldn’t mind a few tips…
I used 2 boxes fresh grapes. Placed them in a pan and cooked them over low fire while mashing them with a masher every now and then. I drained the juice (using a jam cloth) and added the juice of 1 lemon (normal size) until I ended up with 600ml clear grape juice.
Put it back into the pan with 270gr van Gilse geleisuiker speciaal (for a less sweet jelly) and cooked it until it was 105C, this will take roughly 10 to 12 minutes. Pour it into a sterilised jar and let it cool off upside down.
The entire household is addicted to grape jelly now :)
So just 2 boxes of grapes from the AH? I’ll give it another try (but I’ll use the full-sugar van Gilse as I like my home-made PB salty…) - Thanks!
I bought my grapes at the ‘groenteboer’, but yes… 2 boxes of grapes is all.
looks yummy i live in asia but i dunno if we can find grape jelly here, is there any substitute for grape jelly??
Mahogany sauce is ketchup and grape jelly so I don’t think so.
I have to tell you… I LOVE YOUR BLOG! :-) Mor Photoshop tip please…
/Anna in Sweden.
love your style and I can’t wait to try your recipes!
Did u know that Heinze has a new healthier ketchup that doesn’t use corn syrup called Simply Heinze. FYI for people who would prefer it like me.
We maken al jaren druivenkas en siroop ook super de moeite waard! De gehaktballen waren lekkwaaraan ik weet nog niet of ze de druivenkas waard waren. ga het de volgende keer met bramengelei proberen….
Nog een fotootje uit mijn keuken http://mijkimproves.blogspot.nl/2009/10/my-domestic-god.html
Hi Kay, de ate the meatballs yesterday with rice and green beans. It was delicious. Here on Curacao Grape Jelly enough! This summer we will return to Holland, so thanks for your story about the jelly! Now I know I have to fill my moving Container with Grape Jelly ;-)
Your blog is fabulous! I’m going to try out a few recipes including this one!