The cold of January brings out my inner flexitarian as I am more apt to taste a sliver of homemade meat pie, rustic ragout or boozy meatball. When I feel so inclined to cook up some carnivorous French Canadian or Acadian eatables, as the greater number tend to be, I try more often than not to buy organic, hormone free meat products (although salt pork and pig's feet of the biologique ilk can be a rare commodity even among Quebec's health food freezers).
However, we all succumb to fast food flavours and as I am partial to Ikea's Swedish meatballs, I thought I would give this homegrown recipe a try. Swimming in lovely mango chutney, red pepper jelly and brandy bubbles these magnificent mouthfuls made their public appearance at Mini Réveillon 2006 and were simply out of this province!
Brandied Meatballs
(Adapted from Canadian House and Home)
4 cups beef broth
1 cup mango chutney
1/2 cup red pepper jelly
1/3 cup brandy
1/4 cup cornstarch whisked with 1/4 cup cold water
1 tbsp. red wine vinegar
1 bay leaf
Black pepper to taste
1 680-g package frozen meatballs
In a large pot on the stove, whisk together all ingredients (except the meatballs) and bring to a boil. Add the meatballs and bring back to a simmer; simmer for about 10 minutes. Pour into a Crockpot set on low or a chafing dish to serve. Serves 10.
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