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Glazed Meatballs Recipe
Glazed Meatballs Recipe photo by Taste of Home

Glazed Meatballs Recipe

Publisher Photo
Allspice adds a bit of a twist to typical barbecue meatballs in this recipe from Nancy Horsburgh of Everett, Ontario.
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 14 servings

Ingredients

  • 2 eggs, lightly beaten
  • 2/3 cup milk
  • 1 tablespoon prepared horseradish
  • 1-1/4 cups soft bread crumbs
  • 1-1/2 pounds ground turkey or beef
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  • 1 cup water
  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • 1/4 cup maple syrup
  • 1/4 cup reduced-sodium soy sauce
  • 1-1/2 teaspoons ground allspice
  • 1/2 teaspoon ground mustard

Nutritional Facts

1 serving (3 each) equals 141 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 568 mg sodium, 11 g carbohydrate, trace fiber, 11 g protein.

Directions

  1. In a large bowl,combine the eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink; drain.
  3. In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally. Yield: about 3-1/2 dozen.
Originally published as Glazed Meatballs in Taste of Home December/January 2003, p19

Nutritional Facts

1 serving (3 each) equals 141 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 568 mg sodium, 11 g carbohydrate, trace fiber, 11 g protein.

Reviews for Glazed Meatballs

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MY REVIEW
Reviewed Nov. 3, 2011

These meatballs are really quite tasty! This is a recipe I had marked to try when it first appeared in the magazine, but somehow never got around to doing so until recently (probably because I kept forgetting to buy the horseradish--lol). I will admit to having had concerns about the amount of allspice---it seemed like a lot, so I started with half as much of it as I made the sauce, then kept adding until I was at the 1 1/2 teaspoons. I would recommend doing this, as personal tastes vary. I also recommend making these the day before you need them. I tasted one shortly after cooking them, and I had some doubt, so I refrigerated them and they were so much better the next evening. I think the flavors needed to mellow. I'm not sure how to accurately describe the glaze, as it is different---similar to a barbecue sauce, but without the acid "whang" of some BBQ sauces. I served this recipe with home made scalloped potatoes and steamed corn. I also added a little Mrs. Dash to the meatball mixture. Everyone in the family gave this a "thumbs up". I will make these again.

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