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Brown Sugar-Glazed Meatballs

TOTAL TIME: Prep: 35 min. Bake: 15 min. YIELD: 3-1/2 dozen.
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

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

  • 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.

Nutrition Facts

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

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