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Thai meatballs with sweet and sour dipping sauce of Blueberry Lime Jam

Ingredients

For the meatballs

  • 750 g mixed minced meat
  • 1 red onion, finely chopped
  • 2 cloves of garlic
  • 2 cm fresh ginger
  • 1 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 handful fresh coriander
  • 1 egg
  • 1 handful breadcrumbs
  • 1 glass dry white wine
  • Salt and pepper

 

For the sweet and sour dipping sauce

  • 1 shallot
  • 4 tbsp Callas Blueberry Lime Jam

Preparation

Meatballs

  • Mix all the ingredients for the meatballs in a bowl and roll into small balls.
  • Heat a little oil in a pan over medium heat and fry the meatballs. Place them on a serving dish and let them cool.
  • Garnish with coriander leaves.

 

The sweet and sour dipping sauce

  • Sauté the shallot in a pan, add the Blueberry Lime Jam and white wine. Let it simmer.
  • Serve in a small bowl as a dip with the meatballs.
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Used confiture

Bosbessen-limoen

Blueberries & Lime 218g℮

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