Wednesday, February 19, 2014

Honey-Garlic Glazed Meatballs

     These little meatballs, coated in a honey-garlic glaze are an excellent appetizer. They are small enough to serve on a toothpick and the glaze keeps them moist without dripping everywhere. The garlic and honey are great balance of flavors. After having them at the MenUmen dinner, I tried them at home. I took a short cut and used the glaze on frozen meatballs, but would make them from scratch next time. It's easy to do and only has a few common ingredients.

Honey-Garlic Glazed Meatballs
by Jason Spindler, attorney

   2 eggs
   3/4 cup milk
   1 cup dry bread crumbs
   1/2 cup finely chopped onion
   2 teaspoons salt
   2 pounds ground beef
   4 garlic cloves, minced
   1 tablespoon butter
   3/4 cup ketchup
   1/2 cup honey
   3 tablespoons soy sauce

In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° 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; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Yield: 5-1/2 dozen.
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