Wednesday, April 7, 2010

Honey-Garlic Glazed Meatballs

These are similar to the other meatball recipe I have on this site, but still very tasty. I used the full amount of garlic suggested in the recipe and there wasn't much of a garlic flavor - the ketchup can overpower it. So I'm recommending you use more garlic.

To save on clean-up, I lined my pan with foil and then sprayed the foil with cooking spray.

Following some reviews, I doubled the sauce. Totally unnecessary! Unless you want your meatballs drowning in sauce.

adapted from

2 eggs
3/4 cup evaporated milk
1 cup breadcrumbs (Italian style is fine)
1 Tbsp minced dried onion
2 tsp. salt
1 1/2 tsp. garlic powder
2 lbs. ground beef

4-6 garlic cloves, minced
1 Tbsp. butter
3/4 cup ketcup
1/2 cup honey
3 Tbsp. soy sauce

Preheat oven to 400 degrees. In a large bowl combine eggs and milk. Add the bread crumbs, onion, salt, and garlic powder. Crumble beef over mixture and mix well. Shape into 1-inch balls. Place on greased jelly-roll pan and bake, uncovered, for 12-15 minutes or until meat is no longer pink.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey, and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs, if necessary; add to sauce. Carefully stir to evenly coat. Cook for 5 - 10 minutes.

No comments: