Ingredients
1/2 cup coconut flaked
1/4 cup grape jelly
1/4 cup chutney
1/4 cup red wine
2 teaspoons prepared mustard
Method
Sources
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dataset
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Recipes1M
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RecipeNLG
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Prepare the basic meatballs except -- add coconut before mixing the ingredients. Shape the mixture into 3/4 inch meatballs and bake at 400F (200C). for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes.