Blueberry Meatballs

6 05 2008

Speaking of blueberries, I made a pretty awesome dinner tonight. It was supposed to be cranberry meatballs, but I couldn’t find frozen cranberries at the grocery store, so I went ahead with the blueberries. It’s a fairly easy recipe, and quite delicious, but not very photogenic. I got this recipe from my menu mailer, Cooking Traditional Foods.

Cranberry Meatballs

1# ground beef

1 egg, beaten

1 tsp salt

1/4 tsp pepper

Breadcrumbs, if needed

3 tbs coconut oil

1/4 cup sucanat or 2 tbs honey or maple syrup

1 1/2 cups beef stock

12 ounces frozen blueberries, thawed

1 cup kethcup or chili sauce

hot sauce, optional

Combine the beef, beaten egg, salt and pepper in a bowl. Mix gently, add breadcrumbs if needed to help the mixture hold its shape, and shape into meatballs with your hands. In a large skillet, eat the oil over medium-high heat and brown the meatballs on all sides. Remove the meatballs and set aside.

Add the sucanat, beef stock, blueberries, and ketchup to skillet. Whisk until sucanat is disolved. Bring to a boil and cook 10 minutes. Return the meatballs to the pan, reduce to a simmer, and cook an additional 20-30 minutes until the sauce is thickened, turning meatballs regularly to coat with the sauce.

Add hot sauce before serving, if desired.

Can substitute any other ground meat if desired, and can substitute a can of cranberry sauce for the sucanat, blueberries and 1 cup of the beef stock. Reduce cooking time to 20 minutes.

Serve over rice or any other cooked whole grain.

Serves 4.




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