A few weeks ago I was invited to an event hosted by Ballymaloe Gourmet Irish Ketchup for a tasting of their condiments and modern Irish food. It was a fantastic event and a wonderful chance to discover a new line of all-natural and sustainable product.
I’ve been taking more time to really think about what I’m eating these days and what extra non-essential ingredients are added into the products that I buy. Ketchup should taste like tomatoes not sugar. Cranberry sauce should be tart with just a touch of sweet so your cheeks don’t instantly pucker.
This isn’t to say that junk food doesn’t find it’s way into my hands every now and then but there is a sluggish feeling I associate after eating something that isn’t completely real.
Ballymaloe generously sent us home with their entire product line that evening and two items spotted in the bag instantly sparked an idea to update a family favorite recipe. A few times a year my mom would make what I would identify as “Swedish meatballs” little did I know that her meatballs weren’t the real Swedish ones. They were simply sweet and sour meatballs, made from a sauce of currant or grape jelly and chilli sauce.
It was delicious and I ate it up. It also became my signature dish during college.
I thought it might be time for a little upgrade switching out beef for lamb, that grape jelly for cranberry sauce and a nice glaze instead of cooking directly in a big pot of sauce.
I was provided with samples of Ballymaloe Gourmet Irish Ketchup. No additional compensation was provide and always all opinions stated are my own.