Meatballs with Delicious Dipping Sauces

[cappuccino]

Serves: Makes 40 meatballs.

Ingredients

3/4 cup fresh breadcrumbs

1/4 cup very finely chopped onion

1/3 cup Egg Creations OriginalTM, well shaken

1 tbsp Lea & Perrins Worcestershire Sauce

1 tsp salt

1/2 tsp pepper

1 lb each lean ground beef and pork

2 cups beef broth

2 tbsp cornstarch

Preparation

1. Preheat oven to 350°F (180°C). Stir the breadcrumbs with the onion, eggs, Worcestershire sauce, salt and pepper in a large bowl. Crumble in the beef and pork and mix gently using hands until combined.

2. Shape into 1-inch (2.5 cm) balls. Bake on a baking sheet for 15 minutes or until cooked through. (Meatballs can be prepared up to this point and frozen for up to 1 month.)

3. Transfer the meatballs to a slow cooker or chafing dish. Whisk the broth with the cornstarch and bring to a boil. Stir until thickened. Pour the hot broth mixture over meatballs and simmer gently to keep warm.

4. Serve with toothpicks to skewer and dip into sauces.

• Spicy Teriyaki-Sesame Sauce: Stir 1/4 cup (60 mL) each Diana MarinadeTM Teriyaki with sweet Thai chili sauce, and 1 tsp (5 mL) each sesame oil and finely grated lime rind.

• Maple-Fig Balsamic Sauce: Stir 1/2 cup (125 mL) Diana Sauce® Maple with 2 tbsp (30 mL) each melted fig spread and balsamic vinegar and 1/2 tsp (2 mL) finely grated orange rind.

Credit: www.newscanada.com