Meatball Skewers with California Prune Chutney

Aromatic, delicious and beautiful to bring to the table: they are meatball skewers, inspired by Middle Eastern Kefta, combined with a quick California Prune Chutney. Using the sweet and soft California Prunes, the Chutney is ready in 15 minutes – and it’s delicious.

Makes: 8Prep Time: 15 minutesCook Time: 15 minutes
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INGREDIENTS

  • For the skewers
  • 600g minced meat
  • 1 egg
  • salt
  • chopped aromatic herbs
  • For the Chutney
  • 150g California Prunes
  • 2 shallots
  • 3cm of fresh grated ginger
  • 1/2 cup of apple cider vinegar
  • 1 1/2 cup of water
  • 2 tablespoons of brown sugar
  • half a teaspoon of salt
  • pepper

DIRECTIONS

1. Mix the minced meat with the ingredients, make meatballs giving them a very  elongated shape and place them on a toothpick rolling them under the palms of your hands.
2. Cook them on a grill by turning them often.
3. For the chutney, cut the California Prunes into quarters, chop the shallots and grate the ginger.
4. Put everything in a saucepan, add the rest of the ingredients and cook over medium-low heat, stirring for 12/15 minutes.

AUTHOR

Viviana Dal Pozzo