Spiced Mini Beef & Bacon Cocktail Meatballs
with Sticky Worcestershire Glaze
Our summer platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. This one will have everyone coming back for seconds, thirds… Even fourths and who can blame them? Beef meatballs coated in a honey, Worcestershire and Dijon glaze are hard to resist.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Beef Mince
1 sachet
Nan's Special Seasoning
100 g
Diced Bacon
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
2 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs; )
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
- In a large bowl, combine beef mince, diced bacon, nan's special seasoning, fine breadcrumbs, the eggs and a good pinch of salt and pepper.
- Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (you should get 30-35 in total). Transfer to a plate.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
- Remove pan from heat and add Worcestershire sauce, dijon mustard, the honey and a splash of water, tossing meatballs to coat.
- Transfer sticky glazed beef and bacon cocktail meatballs to a serving platter and serve with toothpicks (if preferred). Enjoy!
