Print Options

Back to Brown Sugar-Glazed Meatballs >

Include these items:

Select reviews >

Taste of Home Logo

Brown Sugar-Glazed Meatballs

 Brown Sugar-Glazed Meatballs
I modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. —Lily Julow, Lawrenceville, Georgia
42 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

  • 3/4 pound uncooked small shrimp, peeled, deveined and chopped
  • 1/2 cup soft bread crumbs
  • 4 bacon strips, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon stone-ground mustard
  • 1-1/2 teaspoons liquid smoke, optional
  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 3/4 teaspoon dried oregano
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/2 teaspoon onion powder
  • 1 pound ground pork
  • GLAZE:
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 4 teaspoons stone-ground mustard

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 12
  • ingredients. Add pork; mix lightly but thoroughly. With wet hands,
  • shape mixture into 1-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake 14-17
  • minutes or until meatballs are cooked through. Drain on paper
  • towels.
  • Meanwhile, in a large skillet, mix glaze ingredients. Add meatballs;

2 of 2

Brown Sugar-Glazed Meatballs (continued)

Directions (continued)

  • cook over medium heat 8-10 minutes or until meatballs are glazed and
  • heated through, stirring occasionally. Yield: 3-1/2 dozen.
Nutritional Facts: 1 meatball equals 59 calories, 3 g fat (1 g saturated fat), 23 mg cholesterol, 112 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.