Brown Sugar-Glazed Meatballs Recipe

3.5 4 4
Brown Sugar-Glazed Meatballs Recipe
Brown Sugar-Glazed Meatballs Recipe photo by Taste of Home
Publisher Photo

Brown Sugar-Glazed Meatballs Recipe

Read Reviews
3.5 4 4
Publisher Photo
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
MAKES:
42 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
42 servings
TOTAL TIME:
Prep: 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; cook over medium heat 8-10 minutes or until meatballs are glazed and heated through, stirring occasionally. Yield: 3-1/2 dozen.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Brown Sugar-Glazed Meatballs in Taste of Home December 2013

Nutritional Facts

1 meatball: 59 calories, 3g fat (1g saturated fat), 23mg cholesterol, 112mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, in a large skillet, mix glaze ingredients. Add meatballs; cook over medium heat 8-10 minutes or until meatballs are glazed and heated through, stirring occasionally. Yield: 3-1/2 dozen.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Brown Sugar-Glazed Meatballs in Taste of Home December 2013

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Reviews forBrown Sugar-Glazed Meatballs

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khegeman User ID: 2379383 260864
Reviewed Feb. 6, 2017

"I love shrimp, but the shrimp in this recipe was overwhelming. and the meatballs just tasted fishy. I was supposed to bring them to a party, but just ended up throwing them away."

MY REVIEW
momax2 User ID: 1024666 118510
Reviewed Sep. 3, 2014

"Really great recipe. Delicious over rice or wonderful alone as appetizers."

MY REVIEW
rinshin User ID: 1384577 112365
Reviewed Jun. 23, 2014

"Great texture. I've always liked the mixture of minced pork and shrimp in many recipes and this one is no exception. I cut back just a tiny bit on sugar for us. Thanks for sharing."

MY REVIEW
rena 55 User ID: 1935799 118509
Reviewed Jan. 9, 2014

"A very good recipe. You can customize it for the taste buds of your family. The glaze really makes these meatballs stand out on any party table."

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