Colavita USA, LLC
Servings:
12 Servings
Prep time:
00:25
Cook time:
00:15
These meatballs with raspberry balsamic glaze will be the talk of any holiday party you have, especially with the tang of flavor from our raspberry wine vinegar.
Ingredients
- Meatballs
- 1 shallot, very finely chopped - reserve ⅓ for sauce
- 1 lb ground lamb, beef, or chicken
- 2 eggs
- 1 cup flat leaf parsley, mint or cilantro or a blend
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp ground cinnamon
- 1 tsp kosher salt, more to taste
- ½ tsp freshly ground pepper, more to taste
- ½ cup toasted breadcrumbs
- Raspberry Glaze
- ⅓ shallot, finely chopped
- 1 cup Colavita Raspberry Wine Vinegar
- 1 tbsp maple syrup or honey
- 2 tbsp Colavita Raspberry Balsamic Glaze
- Pinch salt and pepper
- ¾ cup frozen raspberries
- Garnish: Fresh herbs (cilantro, parsley or mint) and goat cheese.
Instructions
- Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.
- Start the glaze. In a small sauté pan or pot, sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add frozen raspberries, and the raspberry vinegar, a pinch of salt and pepper, and the maple syrup or honey. Simmer until it is reduced by half.
- Turn heat off.
- While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don't over-crowd) brown the meatballs, rolling them around with metal tongs or a spatula now and then to cook all the edges. Once browned, turn heat down to lowest setting, cover and cook through for about 5 minutes.
- Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
- Garnish with fresh herbs and goat cheese.
