Sweet & Spicy Glazed Meatballs
July 01, 2019
"A sweet heat meatball recipe that packs a lot of flavour from Asian ingredients. This recipe make about 40 meatballs for appetizer size and if you want it as a main, I made 24 larger ones that gave me 4 per serving for the 6 of us. My photo is made with beef and next time I will be using pork...as I am not a fan of the texture of ground chicken."
- Serving Size: 1 (172.5 g)
- Calories 269.9
- Total Fat - 7.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 317.4 mg
- Sodium - 819.7 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 0.6 g
- Sugars - 26.3 g
- Protein - 20.1 g
- Calcium - 40.5 mg
- Iron - 3.1 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Preheat oven to 400F.
In a large bowl combine all the ingredients for the meatballs, using your hands works best.
Wetting your hands makes forming the mixture into bite-size meatballs easier as it will not stick; form meatballs about 1 1/2 inches in diameter.
Place meatballs on a non-stick baking sheet.
Bake in preheated oven for 15-18 minutes or until cooked through; stirring meatballs once, halfway through cooking time, to brown sides.
While meatballs are cooking, prepare glaze.
In a 10 inch deep non-stick skillet, whisk together all glaze ingredients.
Cook over medium-high heat until mixture is hot and bubbly and jam has melted.
Add cooked meatballs and mix gently, ensuring every meatball is coated with sauce.
Garnish with green onions and sesame seeds if using.
Tips & Variations
No special items needed.