Back in the days when I used to make standing rib roasts, I removed the meaty bones and made devilled beef bones with this zippy sauce. Our beef days are over and I can’t even remember the last time I used hot ketchup. The sauce is still zippy, but you can turn it up a little if you like. This one is a fast dish and is ready as soon as the tiny meatballs cook through and no longer pink in the middle. Serve it with rice, but good with buttered noodles too.
300 g of lean ground pork or chicken [ground turkey is rude]
1/4 cup fine breadcrumbs
1 sprig of fresh parsley finely chopped
1 Tbsp onion flakes
salt to taste
2 Tbsp oil for slow frying
1/2 cup ketchup regular or hot
2 tsp Worcestershire sauce
1/2 Tbsp white wine vinegar
1/2 tsp Dijon mustard
3 large pinch of celery seed water
• Make the meatballs first. In a large mixing bowl combine the lean ground pork or chicken, egg, fine breadcrumbs, a sprig of finely chopped fresh parsley, onion flakes and salt.
• Form small meatballs, about the size of an egg yolk.
• Heat up a non stick fry pan on medium heat.
• Add the oil and slow fry the meatballs, turning them over often, until no longer pink in the middle.
• Remove from heat and set aside.
• Next make the zippy sauce.
• Add the first five sauce ingredients to a measuring cup and top it up with water to 1 cup.
• Whisk together with a fork.
• Pour the sauce over the meatballs and bring to a slow simmer over medium heat.
• Slowly simmer for 3-4 minutes or until the sauce thickens.
• Serve with rice or buttered noodles.
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