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Honey-Glazed Mini Meatballs with a Tangy Twist

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Ingredients

Adjust Servings:
1/4 cup honey
1 tablespoon cornstarch
1/2 cup red wine vinegar
1/4 cup reduced sodium soy sauce
3 tablespoons brown sugar
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon red pepper flakes
1/4 cup green pepper, finely chopped
1 egg, beaten
2 slices bread
2 tablespoons milk
1 tablespoon breadcrumbs
2 tablespoons green peppers, finely chopped
1 teaspoon worcestershire sauce

Nutritional information

146.2
Calories
41 g
Calories From Fat
4.7 g
Total Fat
1.3 g
Saturated Fat
57.4 mg
Cholesterol
315.9 mg
Sodium
16.6 g
Carbs
0.4 g
Dietary Fiber
11.6 g
Sugars
9.7 g
Protein
98g
Serving Size

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Honey-Glazed Mini Meatballs with a Tangy Twist

Features:
    Cuisine:

    Originally was going to make this, along with brown rice, for a neighbor couple, but then decided to give them a roasted chicken (We have all kinds of chicken dinners!) & keep this one for ourselves! AND, I wanted to freeze some of these little tasties for a later time! I'll definitely be making these meat balls again & again, 'cause they're different from what I usually make & have such a GREAT TASTE! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

    • 60 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Sue Bee Honey Tangy Mini Meatballs, Found on the internet and made today for superbowl YUMMY! Had to switch up the cook time and some of the ingredients, but the end product was delicious! I switched out the cornstarch for cream of tartar because that is all I had in the house, and then I added maybe a 1/4 cup of flour to thicken it up a little more turning the sauce into a sauce and a glaze for the meatballs, Originally was going to make this, along with brown rice, for a neighbor couple, but then decided to give them a roasted chicken (We have all kinds of chicken dinners!) & keep this one for ourselves! AND, I wanted to freeze some of these little tasties for a later time! I’ll definitely be making these meat balls again & again, ’cause they’re different from what I usually make & have such a GREAT TASTE! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef], Found on the internet and made today for superbowl YUMMY! Had to switch up the cook time and some of the ingredients, but the end product was delicious! I switched out the cornstarch for cream of tartar because that is all I had in the house, and then I added maybe a 1/4 cup of flour to thicken it up a little more turning the sauce into a sauce and a glaze for the meatballs


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    Steps

    1
    Done

    Start With the Meatballs and Make the Sauce as They Bake.

    2
    Done

    Take the Two Slices of Bread, Cut Off the Crusts and Soak in Enough Milk to Make Them Soft.

    3
    Done

    While the Bread Is Soaking, Combine the Beaten Egg, 1 Tbs of Milk, Bread Crumbs, 2 Tbs Peppers, and Worcestershire Sauce.

    4
    Done

    Take Bread Out of Milk, Squeeze Excess Milk Until Bread Forms a Ball. Dice the Bread.

    5
    Done

    Add Bread to Egg Mixture and Mix Everything Together.

    6
    Done

    Add Meat.

    7
    Done

    Shape Into 1 Inch Balls and Bake at 350 Degrees For 20 Minutes.

    8
    Done

    Sauce: in a Saucepan, Mix 1/4 Cup Cold Water, Honey, Vinegar, Soy Sauce, Brown Sugar, Ginger and Garlic Powder, Red Pepper Flakes, and the 1/4 Cup Pepper Over Medium High Heat. Bring Mixture to a Rolling Boil and Then Reduce to Low Heat For 5 Minutes.

    9
    Done

    During the Low Heat Time Add Cornstarch or Cream of Tartar and Flour as Necessary.

    10
    Done

    Add Meatballs to Saucepan, Mixing Contents Together. Heat Until the Meat Reaches 165 Degrees to Ensure a Safe Temperature For Eating.

    Avatar Of Hanna Brown

    Hanna Brown

    Culinary cowboy known for his hearty and comforting dishes.

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