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Raspberry and Balsamic Glazed Meatballs
November 28, 2016
For me, this time of the year means fun and festive apps to bring to your next party. Everyone loves meatballs, and making them with a sweet and sour glaze can be a real crowd pleaser. I used raspberries to flavor and also color these meatballs, and topped them with chopped pecans, mint, and goat cheese. Served right in the pan, these meatballs are a modern classy update on the usual cocktail meatballs.
The meatballs have beef, pork, pecorino, breadcrumbs, garlic, and mint.
Cook them in the pan, then add raspberries and balsamic and let it simmer for about 15 minutes until the raspberries dissolve into a sticky sauce.
Serve and top with more mint, pecans, and goat cheese. Serving right in the pan is a nice touch that makes the meatballs feel special for your guests. Make sure to put some toothpicks out so people know they are allowed to dig right in.
These meatballs have an elegant feel, and are super delicious with the creamy cheese and the tart sauce. The red hue combined with the chopped mint makes them feel extra festive.
I made this recipe in partnership with REVERE® Cookware, who is relaunching their line of pots and pans with a cool new feature called Nest&Protect™, that allows the pans to stack on top of each other without touching, to protect them from scratching each other. You can see it in action in the recipe video below.Raspberry and Balsamic Glazed Meatballs
- Meatballs
- 3/4 pound Ground Beef
- 3/4 pound Ground Pork
- 1 clove Garlic
- 2 teaspoons Salt
- 1/4 cup Chopped Mint
- 1/2 cup grated pecorino cheese
- 2 tablespoons minced chile peppers
- 1/2 cup Breadcrumbs
- 1 splash Milk
- Sauce and Toppings
- 4 ounces raspberries
- 1/4 cup balsamic vinegar
- 2 tablespoons Honey
- 1 handful Mint chopped
- 4 ounces Goat Cheese broken up into chunks
- 1/2 cup chopped pecans
Instructions
- Mix meatball ingredients in a bowl.
- Form meatballs and place on a baking sheet or cutting board
- Heat pan with a little olive oil to a medium high heat.
- Add meatballs to the pan and cook to brown on the first side. Gently flip and continue to cook until all sides are golden brown.
- Add the raspberries, balsamic, and honey, and lower the heat. Scrape any browned bits form the pan and incorporate them into the sauce.
- Allow to simmer for 15 minutes stirring occasionally until the raspberries and broken down and the sauce has reduced to a glaze.
- Serve and top with the cheese, mint, and pecans.
