If you've never tried these two flavors together, you're in for a real treat! The garlic flavor is mellowed quite a bit by both the honey and the cooking process, so don't hesitate to use the full amount called for in this recipe.—Barbara De Boer, Teeswater, Ontario
- 2 pounds ground beef
- 1 cup dry bread crumbs
- 2 eggs
- 1 teaspoon salt
- 1 tablespoon butter
- 6 garlic cloves, minced
- 3/4 cup ketchup
- 1/2 cup honey
- 1/4 cup soy sauce
- Cooked rice
- Combine ground beef, bread crumbs, eggs and salt; mix well. Shape into 48 balls, about 1-1/2 in. diameter. Place meatballs on a greased rack in a shallow baking pan. Bake at 500° for 12-15 minutes, turning often; drain. Melt the butter in a large skillet; saute garlic until tender. Combine ketchup, honey and soy sauce; add to skillet. Bring to a boil. Reduce heat and simmer, covered, about 5 minutes. Add meatballs. Simmer, uncovered, until the sauce thickens and the meatballs are lightly glazed. Serve over rice. Yield: 10-12 servings.
Originally published as Honey-Garlic Meatballs in Country Ground Beef 1993, p80
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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