SWEET AND SOUR MEATBALLS AND CHICKEN WINGS WITH A DIP

SWEET AND SOUR MEATBALLS AND CHICKEN WINGS WITH A DIP
Foto en nota: Elize de Kock
FOOD LOVERS RECIPES
2 slices sandwich bread, cut into small pieces
½ cup milk
500 g ground beef
¼ cup finely diced onion
1 clove garlic, grated
1 egg
salt and pepper, to taste
canola oil, for frying

SAUCE :
1 cup ketchup
2 teaspoons mustard
½ cup water
2 tablespoons finely diced onion
1 clove garlic, grated
salt and pepper, to taste
1 tablespoon Worcestershire Sauce
¼ cup brown sugar

In a large bowl, soak pieces of bread in milk until soggy, about 3 minutes. Stir in remaining ingredients for the meatballs and stir together until well blended. Using a cookie scoop, divide mixture into approximately 24 meatballs. Roll each individual meatball to be evenly round. Heat large skillet over medium heat with canola oil {I used about 2 tablespoons}. Place meatballs into hot pan and brown.

While meatballs are cooking, measure all ingredients for the sauce together and whisk to combine. Set aside.

Once meatballs are brown, remove from pan and deglaze with sauce. Stir to remove any dark bits at the bottom of the pan and replace meatballs into skillet and coat in sauce. Cover and cook anywhere between 30 minutes and 3 hours. The longer they cook, the more delicious they become. Serve as is as an appetizer or over pasta or rice for a main dish

Nota: Elize de Kock
Ek het die resep verdubbel helfte vark en helfte bees maalvleis. Die meatballs in olie gebraai tot bruin toe in groot bak gepak sous bo oor deksel op en teen 180ºC gebak vir 2 ure deksel af gehaal en verder gebak ongeveer 30min. Sal dit verseker weer maak was ongelooflik njam

HOENDERVLERKIES MET ‘N TAAI SOUS
HUISGENOOT
Genoeg vir 6 mense
250 ml koekmeel
5 ml paprika
2 ml rooipeper
sout en peper
18 hoendervlerkies
olie vir diepbraai
DOOPSOUS
50 ml botter
9 jalapeño-brandrissies, gesny
10 ml Cajun-spesery (OPSIONEEL)
2 ml brandrissievlokkies
375 ml soetbrandrissiesous
125 ml water

Meng die meel, paprika, rooipeper, sout en peper in ’n bak. Bestuif die hoendervlerkies met die meelmengsel en sit eenkant.
Verhit genoeg olie in ’n diep pot om die vlerkies te bedek. Laat val die vlerkies in die warm olie en braai 10min of tot verbruin. Verwyder
met ’n gaatjieslepel.
Doopsous Smelt die helfte van die botter in n pan oor matige hitte. Voeg die brandrissies, Cajun-spesery en brandrissievlokkies by en braai 2min. Voeg die soetbrandrissiesous en water by en laat prut 10min oor lae hitte. Roer die res van die botter by.
Sit die hoendervlerkies saam met die doopsous voor.
Nota:  Ek het nie die cajun en brandrissievlokkies gebruik nie dis spicy genoeg.