Thai meatballs with sweet and sour dipping sauce of Blueberry Lime Jam
Ingredients
For the meatballs
- 750 g mixed minced meat
- 1 red onion, finely chopped
- 2 cloves of garlic
- 2 cm fresh ginger
- 1 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 handful fresh coriander
- 1 egg
- 1 handful breadcrumbs
- 1 glass dry white wine
- Salt and pepper
For the sweet and sour dipping sauce
- 1 shallot
- 4 tbsp Callas Blueberry Lime Jam
Preparation
Meatballs
- Mix all the ingredients for the meatballs in a bowl and roll into small balls.
- Heat a little oil in a pan over medium heat and fry the meatballs. Place them on a serving dish and let them cool.
- Garnish with coriander leaves.
The sweet and sour dipping sauce
- Sauté the shallot in a pan, add the Blueberry Lime Jam and white wine. Let it simmer.
- Serve in a small bowl as a dip with the meatballs.
