Pork Canapes And Meatballs With Homemade Beetroot Chutney

 I was recently sent a jar of Chili & Lime food seasoning that the manufacturers Santa Maria said was perfect for pork and seafood.  I absolutely adore seafood but The Boy & Girl are the complete opposite.  Santa Maria asked me to make some canapes.  HHMMM….canapes.  Delicate little bites of yummy food.  I can do the yummy food but delicate?  Delicate?? Delicate and me??? That’s certainly a new one for me!


Well I decided to give it a go and make something with pork.  In the depths of the freezer I found some pork mince and some sausage meat.  I left them to defrost over night and then got cooking.  


I mixed the meats up together with my hands.  Well I did say i don’t do delicate!  I added a good sprinkling of the Santa Maria seasoning and mixed some more.



Added 2 eggs and mixed again using my hands.  At this point ‘delicate’ has run for the hills!


I had some part baked french stick which I thinly sliced and then cooked for 5 minutes in a hot oven as per instructions.


Whilst the bread was cooking I started to make the mini burgers.  With some flour on my hands, I made little balls out of the meat mixture then flattened them.


Then fried them in a little oil with a sprinkle of the seasoning in.


Once the bread was cooked, I added a thin slice of mature cheese and put back in the oven for a couple of minutes to melt the cheese.


I then added the burger and drizzled (well more like dolloped – I don’t do delicate!) a little sieved beetroot chutney on top.




And were they a hit?

Think this plate says it all…


The spice was not too over powering with the right amount of chili however, there was not much of a lime taste.  Having said that we will certainly be using this spice again and perhaps I’ll try it on some seafood for me next time.

I used the remaining meat mixture to make meatballs (larger balls of meat, browned in a frying pan and then cooked in the oven for 15 minutes) and served with crusty bread, salad and beetroot chutney.

The beetroot chutney is a homemade one that I already had in the cupboard.  To make the chutney you need:

  • 500g fresh beetroot (not ready peeled and pickled), peeled and finely chopped
  • 1kg cooking apples, peeled and chopped.
  • 275g of red onion, finely chopped
  • 2cm piece of fresh ginger, grated,
  • 50g crystallised stem ginger, finely chopped.
  • 375g soft light brown sugar
  • 1 tsp table salt
  • 1tsp Ground allspice
  • 750ml red wine vinegar.
  1. Place the beetroot, apple, red onion, gingers, sugar, salt and spice into a large pan.
  2. Add the vinegar and mix well.
  3. Bring to the boil and then simmer for around 60 to 70 minutes until the beetroot is tender.  Stir every 10 minutes.
  4. Whilst still warm pour in to sterilised jars and seal.  Keep in the fridge and use within 4 weeks.

My children don’t like the lumps of beetroot so I tend to sieve half of the chutney as I put it in the jars and they will then eat it as a dip.  Remember the chutney is very sweet (not good in large quantities if you are on a diet) and does stain clothing so don’t feed little ones too much as it’s high in sugar or let them drop it down them.


For the purpose of this review I was provided with a jar of Santa Maria World Chilli & Lime seasoning.  All other products were purchased by myself.


  1. Alexandria Ingham
    3rd April 2014 / 9:55 am

    They look great! I don’t do delicate either, and it’s so great to see a blog with recipes that look realistic. Thank you so much for sharing.

  2. 3rd April 2014 / 10:08 am

    Great idea to make little ones for small hands. The beetroot chutney sounds delicious. Well done.

  3. 3rd April 2014 / 1:23 pm

    These look good!

  4. lisa prince
    4th April 2014 / 12:19 pm

    great post thankyou, something i need to try with my lil ones

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