Curried Apricot Meatballs with Sage Mayo
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Curried Apricot Meatballs with Sage Mayo
Created by Chef Dale MacKay
Ingredients
| ½ | cup mayonnaise | |
| 1 | teaspoon lime juice | |
| 1 | teaspoons fresh sage, finely chopped | |
| 2½ | cups ground pork | |
| ½ | cup red onion, finely diced | |
| 2 | tablespoons fresh sage, finely chopped | |
| 1 | teaspoon Indian yellow curry powder | |
| ½ | teaspoon salt | |
| ¼ | cup dried apricot, finely diced | |
| 1 | teaspoon garlic, minced | |
| 1 | teaspoon ginger, minced | |
| ¼ | teaspoon black pepper |
Directions
Serves: 8 as an appetizer
Prep time 5 minutes
Cook time: 12 minutes
Place mayonnaise, lime juice and fresh sage in a bowl and whisk together. Set aside.
Using your hands or a stand mixer with paddle attachment, combine all remaining ingredients until uniformly mixed and bound. Roll into one-inch meatballs. Transfer meatballs to a non-stick baking tray and broil on the middle rack of oven for about 10 to 12 minutes on high heat. Serve warm with sage mayo.
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