by Gay Cook

Makes approx 60 balls

  • 900g (1½lbs) ground beef/half pork or bison balls
  • ¼ cup (60 ml) dried breadcrumbs or minced apple or carrot
  • 1 free-range large egg, lightly beaten
  • 2 grated garlic cloves or finely chopped
  • Grated medium onion (or zest)
  • ¼ tsp (2 ml) each salt and pepper
  • 2 tbsp (30 ml) minced bacon or beef fat or oil and butter
  1. In large bowl, stir and mix together the meat, breadcrumbs or apple/carrot, egg, garlic, onion, salt and pepper until well combined. Make meatballs by scooping out 1 tbsp (15 ml) mixture or use (¾ oz) ice cream baller to roll into meatballs.
  2. In large skillet, over medium heat add the fat and half the meatballs turning occasionally or shaking pan to help brown the balls and no longer pink on the inside about 8 to 10  minutes.    

Rhubarb Ginger Coulis

  • 2 cups (500 ml) fresh or frozen rhubarb, cut into ½-inch (2 cm) pieces
  • 2 shallots or 3 tbsp finely chopped onion
  • ¼ cup (50 ml) water
  • 1 tbsp (15 ml) minced grated gingerroot – about 1-inch (2.5 cm) root
  • ½ tsp cinnamon
  • ¼ tsp (1 ml) salt
  • 3 tbsp (45 ml) maple syrup
  • 1 tbsp balsamic vinegar
  1. In saucepan over medium heat, melt butter and sauté shallot or onion until softened but not brown. Stir in rhubarb, water, ginger root, cinnamon, salt and maple syrup and cook gently for 10 – 12 minutes on low-medium heat or until rhubarb is cooked but there is still texture in the coulis.
  2. Stir in vinegar and taste if more salt is needed.