Los Jalapeño meatballs

Name: Los Jalapeño meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g dried cranberries; 100 g Barbecue sauce (bottle); 100 ml Coke; 30 g Jalapeños; 600 g Beef mince; 1 Egg (Gr. M); 40 g Breadcrumbs; 7-10 Tbsp salt, pepper; 1 TABLESPOON Sesame; 3 TABLESPOONS Oil; 2 Spring onions

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

The spirited troupe is celebrated for their delicious juggling and handles cranberries, cola, chillies, barbecue sauce and spring onions masterfully

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

150 g dried cranberries
100 g Barbecue sauce (bottle)
100 ml Coke
30 g Jalapeños
600 g Beef mince
1 Egg (Gr. M)
40 g Breadcrumbs
7-10 Tbsp salt, pepper
1 TABLESPOON Sesame
3 TABLESPOONS Oil
2 Spring onions

Directions

1
Soak the cranberries in 200 ml water for about 10 minutes. Place the berries together with the soaking water, barbecue sauce and cola in a blender or a tall mixing bowl and puree finely.
2
Clean the jalapeños, cut them lengthwise, remove the seeds, wash and chop them. Knead with minced meat, egg and breadcrumbs. Season with 1 tsp salt and 1⁄2 tsp pepper. Form approx. 24 balls from the mixture.
3
Roast sesame seeds in a pan without fat, remove. Heat the oil in the pan. Fry the meatballs in the oil for 3-5 minutes in portions. Add cranberry sauce, bring to the boil. Let the meatballs simmer for about 5 minutes at low heat, turning occasionally. Clean and wash spring onions, cut into rings and sprinkle with sesame seeds.