( MAKES 35-40 small meatballs )
Photo by Tam West
These beef and pork meatballs, drizzled with a dollop of mustard sauce and nestled in cheese baskets, make a tasty and stylish canape to serve with drinks.
|200 g||Beef mince|
|200 g||Pork mince|
|1||Small onion, grated|
|1 tsp||Ground allspice|
|1 tsp||Sea salt flakes|
|1 sprinkle||Grated nutmeg|
|2 Tbsp||Sour cream|
|½||Lemon, zest and juice|
|1 splash||White vinegar, or cider vinegar|
|1 Tbsp||American mustard|
|1 Tbsp||Dijon mustard|
|1 Tbsp||Wholegrain mustard|
- Make the meatballs: Mix beef and pork mince with grated onion, allspice and sea salt flakes and a little grated nutmeg. Season with black pepper.
- Whisk egg into cream and mix into breadcrumbs to absorb. Mix evenly through mince, chill, then roll into 35-40 small meatballs. When ready to cook, bake in a hot oven or pan-fry until just cooked through.
- Make the mustard sauce: Whisk mayonnaise with sour cream, lemon zest and juice, white or cider vinegar, sugar and a little pepper to taste. Whisk in American, Dijon and wholegrain mustards and chill.
- To serve as canapes: Add a meatball to a cheese basket (see recipe below), top with a tsp of mustard sauce and garnish with chives.
Mix grated parmesan and cheddar cheese with a sprinkling of black sesame seeds and a little pepper. Place circles of cheese mix on to a baking paper-lined oven tray, add a piece of black olive to the centre of each and bake in a 180C oven until just golden. Remove cheese rounds and gently press into mini muffin pans to cool into crisp baskets.
More of Warren's Swedish-style canapes