Duck meatballs – eendenballetjes met veenbessensaus
We won’t shy away from a good challenge! And as moderator of the Belgian BBQ group I can help determine the challenge so it might be a bit weird if I didn’t like it! #showmeyourjingleballs. Meatballs with a touch of Christmas in other words. For the occasion I make these Duck Meatballs. Generous duck meatballs with feta cheese and cranberry sauce from the wood oven. Perfect as a snack for the holidays. I can already assure you that these Duck Meatballs are true taste bombs! Curious about the recipe and preparation? Read on, then I’ll tell you more about it!
Disclaimer: non sponsored post.
Since last month we try to place a monthly challenge in the Belgian BBQ group with the goal to challenge BBQ lovers to think out of the box and dare to experiment with dishes on the BBQ. We try to keep the themes as broad as possible to keep it accessabl for both beginners and advanced BBQ lovers. Previous challenge: “Make a halloween dish of chicken and rum” led to some very nice results. My entry: “The bloody chicken hearts with doritos crumble” didn’t get a podium place but the taste and the fun were no less! This time I chose a generous meatball. After all, it may be a bit more royal for Christmas. So I came up with the idea for these Duck Meatballs. Smoked meatballs from homemade duck mince.
Would you like to make these Duck meatballs yourself? Great! It’s simpler than it looks. Making your own meatballs from scratch seems difficult if you’ve never done it before (that’s what I thought) but it doesn’t mean much on its own. If you have the right material you can quickly start making your own mince. For this I use an attachment for my kitchen robot. But such “mincers” are also available separately. Then you can make minced meat of whatever meat you want! A handy tip that helps you process the food safely is to first cut the meat and put it in the freezer for about an hour before you start grinding it. This will make the structure firmer and keep the meat cold while it’s being ground. Making duck minced meat for your Duck Meatballs goes without any trouble from now on.
The biggest challenge lies in seasoning the minced meat. The seasoning is something that everyone has a personal preference for. If it is not balanced to your taste, it can quickly taste too much or too little spiced. A solution to find this out with your Smoky Duck Meatballs is to start with 1 tbsp per 500 grams of minced ducks. Then you can fry a small piece of minced meat in the pan and taste it until it has the right balance of seasoning for you. Of course you can also rely on the quantities in the recipe below. In my opinion they were well seasoned without losing the taste of the duck in the Smoked Duck Meatballs.
In order not to lose the pure taste of the duck, I chose to prepare and serve the sauce separately so that the ducks meatballs can be dipped in the cranberry sauce according to their own preference. A sauce that I actually made the weekend before as part of a delicious smoky cocktail that I will share with you soon. By the way, making this cranberry syrup is quite easy. In fact it took me longer to search it in the store last time than make it my own this weekend. All you have to do is add the ingredients to a blender. Push the button and then reduce it to a cranberry syrup in a pan. Then you can pour it through a sieve (not necessary) to get a pure syrup. The leftovers form a delicious cranberry jam that you can also use for other dishes. The nostalgic warm pears with cranberry jam for example for a 90’s main course.
The nice thing about making my blog is that on Monday afternoon I can take the time to deepen my passion. Every now and then on Monday we can enjoy a more generous dish. I ate some of the Duck Meatballs with the provided sauce as a snack. The rest I kept for the evening to use in a plate of noodles for the family. Unfortunately I didn’t take any more pictures but the combination was delicious. Festive dinner on Monday. It can be worse for a person. Unfortunately I didn’t have time to run the pounds off again (I’m starting to miss running…). That will be a job for later in the week, because the delicious food seems to be chopping down a bit more in the last year (although my condition was also on a very low level). Enjoy the holidays and don’t hesitate to let me know if you like these
- 750 grams duck breast fillet with fat
- 15 grams of duck spices
- 2 tbsp Feta cheese
- 1/3 cup crumbled toast in this case toast with tomato and olive
- 1 tsp thyme leaves
- 1 tsp oregano
- 1 gram chopped mint
- 1/2 tsp ground fenugreek
- 1/2 tsp cinnamon
- 2 tsp salt
- 1 tsp pepper
- 1 handful of fresh cranberries
- 100 grams of sugar
- 200 ml water
- juice of 1 lime
- lime zest to taste
- Cranberry syrup to taste
- fresh mint finely chopped
- feta cheese crumbled like snow
Cut the duck breasts into cubes of +- 2 cm. and place them in the freezer for an hour for better processing.
Place your meat grinder on the food processor and use the largest plate (8mm) to grind the meat. Repeat this step with the already minced meat for a nice texture.
At the end, throw the toast into the mincer. This way you can clean the mincer nicely and no leftover minced meat remains in the food processor.
Mix the ingredients for the duck spice mixture. Finely chop the mint and thyme.
Add the herbs to the minced meat and crumble the feta in it. Mix well by hand so that all the ingredients are nicely spread over the minced meat.
Then roll balls the size of a ping-pong ball and place in the refrigerator for 1 hour to set.
Prepare your BBQ for an indirect session at low temperature (+- 100°C). For this recipe I used the Vonken woodfired ovenbut this can also be done on another type of BBQ.
Smoke the meatballs with cherry wood for half an hour and place thyme between the meatballs for extra aromatic smoke. Meanwhile you can make the cranberry syrup.
Increase the temperature in your BBQ and roast the balls until they get a nice crust.
Add the ingredients to a measuring cup. Then mix with a hand blender until you get a juice.
Boil the juice and let it reduce to half.
Pour the mixture through a sieve to filter out the coarse pieces. Now you have a pure syrup left which you can use to lacquer the balls or to serve as a dip sauce.
Place the balls on a bowl and pour some of the cranberry syrup over them. Grate some feta cheese on top for a snow effect.