Pour honey and mustard over just about anything and you have a great-tasting dish. Just two pantry staples and you can create a variety of wonderful meals. The basic mixture makes a rich dipping sauce for fish. Add yogurt to honey and mustard, and use in a vegetable dish. Add chilies or chili sauce and use as a chicken marinade. Combine honey, mustard and ginger for a memorable salad dressing.
In this recipe, lightly fried meatballs were braised in honey and mustard. Served over hot rice, the bright yellow meatballs with sticky sauce made a delightful lunch for Alex and myself.
- 500 grams . ground pork
- 1/3 cup finely chopped onion
- 1 teaspoon finely minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1/3 cup panko (Japanese bread crumbs)
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 1/4 cup plain mustard
- 1/4 cup honey
- fried shallots
- toasted garlic bits
- thinly sliced peppermint leaves
- Mix together the ground pork, chopped onion, minced garlic, salt, pepper and Worcestershire sauce. Add the panko and mix until combined. Form the mixture into two-inch meatballs.
- Heat the butter and cooking oil in a wide frying pan. Arrange the meatballs in the hot oil, in a single layer, and cook until the bottoms are browned. Roll them around to brown all over.
- Mix together the honey and mustard until smooth. Pour over the meatballs. Stir to coat the meatballs completely with the sauce. Bring to a gentle boil, lower the heat, cover the pan and simmer the meatballs in the sauce for about 20 minutes or until cooked through and the sauce has thickened and reduced.
- Arrange a few meatballs in a bowl of rice. Drizzle a tablespoonful or two of the sauce over the meatballs and rice. Sprinkle with fried shallots, toasted garlic bits and finely sliced peppermint leaves. Serve hot.
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P.S. Alex’s tip: Sprinkle rice generously with grated Parmesan before digging in. :)