Contributed by: News Canada
Preheat oven to 350 F (180 C). Stir the breadcrumbs with the onion, eggs, Worcestershire sauce, salt and pepper in a large bowl. Crumble in the beef and pork and mix gently using hands until combined.
Shape into 1-inch (2.5 cm) balls. Bake on a baking sheet for 15 minutes or until cooked through. (Meatballs can be prepared up to this point and frozen for up to 1 month.)
Transfer the meatballs to a slow cooker or chafing dish. Whisk the broth with the cornstarch and bring to a boil. Stir until thickened. Pour the hot broth mixture over meatballs and simmer gently to keep warm.
Serve with toothpicks to skewer and dip into sauces.
Spicy Teriyaki-Sesame Sauce:
Stir 1/4 cup (60 mL) each Diana MarinadeTM Teriyaki with sweet Thai chili sauce, and 1 tsp (5 mL) each sesame oil and finely grated lime rind.;
Maple-Fig Balsamic Sauce:
Stir 1/2 cup (125 mL) Diana Sauce® Maple with 2 tbsp (30 mL) each melted fig spread and balsamic vinegar and 1/2 tsp (2 mL) finely grated orange rind.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|