Meatballs with a Plum Glaze and Black Sesame Seeds
Meatballs with a sticky sweet plum glaze lifted with the flavour of sesame seeds
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 1:15 hours
1 onion, finely chopped
2 cloves of garlic, thinly sliced
500 g venison mince, chilled
1 tbsp flat leaf parsley, chopped
A pinch of ground cumin
A pinch of coriander
1 tsp (5 ml) Ina Paarman Garlic and Herb Spice
1 tsp (5 ml) Dijon mustard
1 Tbsp (15 ml) Worcestershire sauce
2 egg whites
Salt and white pepper
Oil for frying
Sesame seeds (or Zatar)
Gold leaf (optional)
3 C (600 g) sugar
1 lemon or lime, halved
Heat the oil in a heavy-based saucepan set over low heat. Sweat the onion and garlic in the oil for 2 minutes. Remove from the heat and allow to cool completely.
Place the chilled meat into a large bowl. Add the cold onion mix and the remaining ingredients. Season well and mix thoroughly to combine. Refrigerate for 1 hour.
Halve the plums (leaving the pips in), place in a microwaveable bowl and cook on high for 10 minutes. Add the sugar, squeeze in the juice of the lemon or lime, then add the squeezed halves to the bowl.
Microwave again on high for 10 minutes. Strain out the plum pips, skins and lemon or lime halves through a muslin cloth. Microwave the strained jelly for another 8 minutes.
Test the glaze by scooping a teaspoonful out onto a cold side plate. It is ready when it sets easily. If necessary, microwave for a further 5 minutes.
Keep refrigerated in a sterilized jar.
To make the meatballs
Lightly wet your hands and shape the meat into evenly sized, small meatballs.
Fry in shallow oil, roll in sesame seeds (or Zatar) and plum glaze.
Decorate with gold leaf (optional).