Many of us are familiar with age-old sweet and sour meatballs, regular fare on the buffet line or served from a slow cooker or fondue pot with long-handled forks. Roasted meatballs anyone? This version is definitely upscale and will have everyone hovering with forks in hand.
Red Onion Marmalade is a delicious accompaniment to many different dishes. For the vegetarian, warm it up and serve over Camembert or goat cheese. And for a vegan touch, cube and brown tempeh or tofu and spoon warmed onion marmalade overtop.
To make marmalade, peel onions, halve, and thinly slice. Thinly slice 4 garlic cloves. In large, heavy saucepan, heat butter and oil over high heat. Add onions and garlic and stir to evenly coat. Sprinkle with sugar, fresh thyme, and red pepper flakes, and stir to dissolve sugar. Bring to a boil and then reduce heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally. Onions are ready when juices have evaporated and they begin to caramelize. Add wine, sherry vinegar, and Port and stir in. Continue to cook, uncovered, over medium heat for 25 minutes, or until liquid has reduced by two-thirds and onions are a deep mahogany colour. Remove and cool. Add a pinch of salt, to taste, if you wish. Cover and refrigerate until ready to serve. Marmalade can be stored in the refrigerator for up to a week. Simply reheat before serving.
To make meatballs, preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
In small saucepan, heat 1 Tbsp (15 mL) oil. Add minced shallots and garlic and sauté briefly until soft. Transfer to large mixing bowl along with remaining ingredients, except ground beef and chives. Stir together to blend. Add ground beef and, using your hands, work in seasoning mixture until evenly blended. Shape into 1 Tbsp (15 mL)-sized balls. You should have about 22 meatballs.
On parchment-lined baking sheet, place meatballs in single layer, making sure they don’t touch one another to allow for even browning during baking. Bake, uncovered, for 20 to 25 minutes, or until centre of meatballs read 160 F (320 C) when tested with a meat thermometer.
Place meatballs on serving platter and spoon marmalade overtop. Sprinkle with chives and serve with bamboo skewers.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.