These savoury meatballs served with a sweet sauce make a delightful luncheon or supper dish. Serve the dish with steamed courgettes and new potatoes.
3 lb. lean minced beef
1 oz. fresh breadcrumbs
1 oz. Parmesan cheese, grated ;½ teaspoon dry mustard
2- teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
1 tablespoons vegetable oil bacon slice, chopped celery stalks, trimmed and finely chopped
2 cooking apples, peeled, cored and chopped
1 tablespoon raisins -½ teaspoon dried marjoram
2 tablespoons mango chutney
10 fl. oz. red wine
1 teaspoon white wine vinegar
In a large mixing bowl, combine the beef, breadcrumbs, Parmesan cheese, mustard, egg, salt and pepper. Using your hands, mix and knead the ingredients well. Shape the meat mixture into about 30 balls.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the meatballs, a few at a time, and fry them, turning frequently, for 6 to 8 minutes, or until they are well browned. With a slotted spoon, transfer the meatballs to an ovenproof casserole. Keep them warm while you brown the remaining balls in the same way. Set aside.
Preheat the oven to fairly hot 375CF (Gas Mark 5, 190°C).
To make the sauce, add the bacon, celery and apples to the frying-pan and cook, stirring occasionally, for 5 minutes or until they are lightly browned. Add the raisins, marjoram, mango chutney, wine and vinegar to the pan and simmer, stirring frequently, for 10 minutes. Remove the pan from the heat.
Pour the sauce over the meatballs in the casserole. Place the casserole in the oven. Bake for 20 minutes or until the meatballs are just pink in the centre when broken open.
Remove the casserole from the oven and serve immediately.