Double Plum Meatballs
Vicky
ingredients
- 5 plum or 3 medium tomatoes, quartered
- 2 purple or black plums, pitted & quartered
- 1/3 cup brown sugar
- 1/4 cup red wine vinegar
- 1 1/4 tsp coarse salt
- 12 oz lean ground beef
- 3 tbsp grated white onion
- 1 egg
- 1/4 cup plain breadcrumbs
- freshly ground pepper
directions
- 1
Blend the tomatoes on low in a blender just until pureed, 15 seconds. Add plums, sugar, vinegar and 1/2 tsp salt. Blend on low 15 seconds.
- 2
Combine beef, onion, egg, breadcrumbs, remaining salt and pepper in a bowl. Form into 20 meatballs, about 1 tbsp of mixture per meatball.
- 3
Pour tomato-plum mixture into a sauce pan large enough for meatballs to fit in a single layer covered by the sauce. Add meatballs, cover and heat to a boil over high heat. Stir, reduce heat to medium and cook covered until meatballs are nearly cooked through, about 4 minutes. Turn off heat and let rest until meatballs are finished and have absorbed some of the sauce, about 10 minutes. Insert bamboo or reusable picks. Serve warm with sauce.
Source: Vicky
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