These beef and pork meatballs, drizzled with a dollop of mustard sauce and nestled in cheese baskets, make a tasty and stylish canape to serve with drinks.
Meatballs
| 200 g | Beef mince (Main) |
| 200 g | Pork mince (Main) |
| 1 | Small onion, grated |
| 1 tsp | Ground allspice |
| 1 tsp | Sea salt flakes |
| 1 sprinkle | Grated nutmeg |
| 1 | Egg |
| ⅓ cup | Cream |
| ⅓ cup | Breadcrumbs |
Mustard sauce
| 3 Tbsp | Mayonnaise |
| 2 Tbsp | Sour cream |
| ½ | Lemons, zest and juice |
| 1 splash | White vinegar, or cider vinegar |
| ½ tsp | Sugar |
| 1 Tbsp | American mustard (Main) |
| 1 Tbsp | Dijon mustard (Main) |
| 1 Tbsp | Wholegrain mustard (Main) |
To serve
| 35 | Cheese baskets, you may need up to 40, recipe below (Main) |
| 20 | Black olives, approximately, cut into pieces (Main) |
| 1 small handful | Chives, chopped |
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Directions
- Make the meatballs:Mix beef and pork mince with grated onion, allspice and sea salt flakes and a little grated nutmeg. Season with black pepper.
- Whisk egg into cream and mix into breadcrumbs to absorb. Mix evenly through mince, chill, then roll into 35-40 small meatballs. When ready to cook, bake in a hot oven or pan-fry until just cooked through.
- Make the mustard sauce:Whisk mayonnaise with sour cream, lemon zest and juice, white or cider vinegar, sugar and a little pepper to taste. Whisk in American, Dijon and wholegrain mustards and chill.
- To serve as canapes:Add a meatball to a cheese basket (see recipe below), top with a tsp of mustard sauce and garnish with chives.
Cheese baskets
Mix grated parmesan and cheddar cheese with a sprinkling of black sesame seeds and a little pepper. Place circles of cheese mix on to a baking paper-lined oven tray, add a piece of black olive to the centre of each and bake in a 180C oven until just golden. Remove cheese rounds and gently press into mini muffin pans to cool into crisp baskets.
