Prep Time
15 mins

Cook Time
12 mins

Serves
12

  • 450g lean minced beef, turkey or chicken
  • 2 tablespoons dry bread crumbs
  • 1 soy sauce
  • 2 tablespoons ketchup
  • 2 teaspoons grated fresh ginger
  • 1 large onion, thinly sliced
  • 200g Driscoll's Victoria Blackberries

Sauce:

  • 125ml hoisin sauce
  • 125ml ketchup
  • 200g Driscoll's Victoria Blackberries

Asian Meatballs with Blackberry Hoisin Sauce

  • To prepare meatballs, preheat oven to 220°
  • Line a baking sheet with foil for easier clean-up.
  • Mix meat, crumbs, soy sauce, ketchup, ginger and green onions until well combined.
  • Press a thin layer of meat around each blackberry, sealing completely. Place on prepared baking sheet.
  • Bake 10-12 minutes until meat is cooked, turning balls over half-way through for more even browning.
  • Keep warm until serving.
  • To prepare sauce, combine blackberries, hoisin sauce and ketchup in a small saucepan.
  • Cook over medium heat, pressing or mashing blackberries into sauce. Simmer until heated through and slightly thickened.
  • Serve sauce and meatballs warm.