Meatballs in Strawberry Rhubarb Sauce
WHAT?! You thought strawberry and rhubarb was just for dessert? Think again. This tart sauce was perfect for savory meatballs served on couscous and made for a delicious dinner. I used the ground beef that came in my ButcherBox to make the meatballs but any ground meat will work. We both really enjoyed this dinner.
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Strawberry Rhubarb Meatballs
Serves 4
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For the Meatballs:
- 1 pound ground meat
- 1 egg
- 1/2 cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 clove garlic, pressed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
For the Strawberry Rhubarb Sauce:
- 1 cup quartered strawberries
- 1/2 cup diced rhubarb
- 1/4 cup light brown sugar
- 1/4 cup soy sauce
- 2 TBS rice vinegar
- 1 TBS unsalted butter
Make the Meatballs:
- Preheat oven to 350
- Mix the ground meat, egg, breadcrumbs, garlic and spices in a mixing bowl.
- Form meatballs – I use a medium scoop so they are all the same size, about 2 TBS.
- Pan fry the meatballs to brown them, then finish cooking them in the oven.
Make the Sauce:
- Add the butter to a saucepan over medium heat, when melted add the rhubarb.
- When the rhubarb starts to soften add the strawberries.
- After the strawberries have started to cook down add the brown sugar, rice vinegar and soy sauce.
- Cook until thickened.
- Taste and adjust seasoning if needed.
- Add the meatballs to the sauce to coat.
Make the couscous according to package directions.
Serve the meatballs and sauce with the couscous and a side salad.
