California Raisin Meatballs

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

California Raisin Meatball
Yields1 Serving
Meatballs:
 100 g California Raisins, roughly chopped
 1 tbsp oil
 1 small onion (60 g), finely chopped
 1 clove garlic, finely chopped
 500 g minced beef
 2 slices 2-day old bread (torn into small pieces)
 ⅓ cup finely chopped parsley
 ¾ tsp salt
 ½ tsp ground black pepper
 1 tsp paprika powder
 ⅓ cup oil for frying
Glazed California Raisins:
 100 g California Raisins
 ⅓ cup water
 2 tbsp soft brown sugar
 2 tsp apple cider vinegar
Cream sauce:
 30 g butter
 20 g plain flour
 250 ml beef stock
 125 ml milk
 3 tbsp cream
 Salt and pepper to taste
1

To make meatballs: Heat oil in a small pan and cook chopped onion and garlic for about 3 minutes, until softened. Set aside to cool.

2

In a mixing bowl, combine minced beef, onion/garlic mixture and the rest of the ingredients listed (except the frying oil). Mix well and then shape into 2 cm balls.

3

Heat oil in a frying pan and cook meatballs in batches until browned, transferring them onto a serving dish as they cook.

4

Pour off excess oil remaining in the frying pan – leaving only 1 tablespoon behind. Add butter to this oil and stir in the flour over low heat. Pour in stock and milk, stirring until mixture comes to the boil and thickens. Simmer on low heat 5 minutes. Season to taste with salt and pepper. Finally stir in cream and take pan off the heat.

5

To make glazed California Raisins, combine California Raisins and water in a small pan. Bring to the boil and cook on medium heat for 10 minutes. Add sugar and vinegar and continue cooking until liquid is syrupy. Take pan off the heat.

6

Serve meatballs over rice, pasta or mashed potatoes and drizzle on cream sauce. Garnish with glazed California Raisins.

CategoryCooking Method,

Ingredients

Meatballs:
 100 g California Raisins, roughly chopped
 1 tbsp oil
 1 small onion (60 g), finely chopped
 1 clove garlic, finely chopped
 500 g minced beef
 2 slices 2-day old bread (torn into small pieces)
 ⅓ cup finely chopped parsley
 ¾ tsp salt
 ½ tsp ground black pepper
 1 tsp paprika powder
 ⅓ cup oil for frying
Glazed California Raisins:
 100 g California Raisins
 ⅓ cup water
 2 tbsp soft brown sugar
 2 tsp apple cider vinegar
Cream sauce:
 30 g butter
 20 g plain flour
 250 ml beef stock
 125 ml milk
 3 tbsp cream
 Salt and pepper to taste

Directions

1

To make meatballs: Heat oil in a small pan and cook chopped onion and garlic for about 3 minutes, until softened. Set aside to cool.

2

In a mixing bowl, combine minced beef, onion/garlic mixture and the rest of the ingredients listed (except the frying oil). Mix well and then shape into 2 cm balls.

3

Heat oil in a frying pan and cook meatballs in batches until browned, transferring them onto a serving dish as they cook.

4

Pour off excess oil remaining in the frying pan – leaving only 1 tablespoon behind. Add butter to this oil and stir in the flour over low heat. Pour in stock and milk, stirring until mixture comes to the boil and thickens. Simmer on low heat 5 minutes. Season to taste with salt and pepper. Finally stir in cream and take pan off the heat.

5

To make glazed California Raisins, combine California Raisins and water in a small pan. Bring to the boil and cook on medium heat for 10 minutes. Add sugar and vinegar and continue cooking until liquid is syrupy. Take pan off the heat.

6

Serve meatballs over rice, pasta or mashed potatoes and drizzle on cream sauce. Garnish with glazed California Raisins.

California Raisin Meatballs
IngredientsDirections