Discussion Boards
Honey Garlic Meatballs
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You might also want to try the scrumptious sweet garlic sauce as a dip.
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MEATBALLS
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Lean ground beef
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2 lbs.
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900 g
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Fresh white bread slices, processed into crumbs
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4
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4
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Large eggs, fork-beaten
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2
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2
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Salt
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1 tsp.
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5 mL
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Cayenne pepper
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1/4 tsp.
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1 mL
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HONEY GARLIC SAUCE
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Hard margarine (or butter)
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1 tbsp.
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15 mL
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Garlic cloves, minced
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8
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8
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Can of stewed tomatoes (with juice), puréed
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14 oz.
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398 mL
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Liquid honey
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3/4 cup
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175 mL
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Soy sauce
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1/4 cup
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60 mL
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Cornstarch
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2 tsp.
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10 mL
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Meatballs: Combine all 5 ingredients in large bowl. Mix well. Shape into 1 1/2 inch (3.8 cm) balls. Arrange in single layer on ungreased baking sheet. Bake in 500°F (260°C) oven for 10 to 12 minutes until browned. Transfer to ungreased 2 quart (2 L) casserole.
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Honey Garlic Sauce: Melt margarine in medium saucepan on medium. Add garlic. Heat and stir until garlic is soft but not browned.
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Add tomatoes and honey. Stir.
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Stir soy sauce into cornstarch in small bowl until smooth. Stir into tomato mixture. Bring to a boil, stirring constantly, until slightly thickened. Makes about 2 1/4 cups (550 mL) sauce. Pour sauce over meatballs. Bake, uncovered, in 350°F (175°C) oven for about 20 minutes until meatballs are glazed. Serves 8.
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Note: To freeze large quantities of meatballs ahead of time, arrange cooked and drained meatballs in single layer on baking sheet. Freeze, uncovered, for about 1 hour until firm. Place in airtight container. Freeze for up to 2 months.
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Variation: These are also wonderful served as an appetizer. Shape into 1 inch (2.5 cm) balls. Makes 68 meatballs.
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1 serving:
354 Calories; 12.6 g Total Fat (5.7 g Mono, 0.9 g Poly, 4.5 g Sat); 112 mg Cholesterol; 37 g Carbohydrate; trace Fibre; 24 g Protein; 1132 mg Sodium
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Reprinted from Most Loved Main Courses © Company's Coming Publishing Limited
www.companyscoming.com
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