The Pioneer Woman Tasty Kitchen
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Honey Garlic Meatballs

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Easy

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Description

These make a tasty party appetizer, or if served over rice, a great main dish. I serve these every year at our New Year’s Eve party and they are gone in a flash! Use a crockpot set to warm to hold them over and keep them warm. I use an old Cooking Light recipe that I tweaked for the meatballs; feel free to use your favorite. The sauce is the star here.

Ingredients

  • FOR THE MEATBALLS:
  • 1-½ pound Ground Round
  • ¼ cups Finely Shredded Fresh Parmesan Cheese
  • ½ cups Dry Breadcrumbs
  • ⅓ cups Chopped Fresh Parsley
  • ¼ cups Tomato Sauce
  • 1 teaspoon Dry Mustard
  • ¾ teaspoons Dried Italian Seasoning
  • 1 teaspoon Salt
  • ¼ teaspoons Freshly Ground Black Pepper, Or To Taste
  • 2 cloves Garlic, Finely Minced, Pressed, Or Grated On A Microplane Zester
  • _____
  • FOR THE SAUCE:
  • 2 Tablespoons Butter
  • 3 cloves Garlic, Minced
  • ¾ cups Ketchup
  • ½ cups Honey
  • ¼ cups Soy Sauce (I Prefer Lite)

Preparation

Preheat oven to 400°.

Combine the meatball ingredients in a bowl and mix well.

Prepare a broiler pan by coating with cooking spray. Shape mixture into 30 (1 1/2-inch) meatballs. Bake at 400° for 15 minutes or until done. Drain the grease and set them aside.

While meatballs cook, make your sauce.

Melt butter in saucepan and saute garlic until it is fragrant, about 30 seconds. Add ketchup, honey and soy sauce. Bring to a boil, reduce heat, cover and simmer five minutes. Add meatballs to the sauce. Return to a boil and simmer uncovered until sauce glazes meatballs.

2 Comments

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adeline on 1.24.2011

GEEEEZZZZ…..
These look good enough to lick off the screen !!
I’ll make these very soon
Thanks

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bobbisue on 7.15.2010

As a different option for meatballs this was really nice. I served them over spaghetti because it was easy, but made in smaller balls this would be an easy appetizer.

3 Reviews

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thatedeguy on 12.28.2011

I have to agree with idlewife. Both the meatballs and the sauce are very good on their own, but the pairing is a bit off. The sauce has an asian taste to it, but the meatballs are clearly an italian recipe. The sauce is good, and it would be better with a meatball that has a more asian taste to it. At the very least, I would make it without the italian seasoning in the meatball. Maybe replace with a bit of ground ginger (not sure exactly how much). The addition of some green onions or chives to the sauce and some sesame seeds as a garnish might put this over the top as well.

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on 9.2.2010

I liked the meatballs and I liked the sauce (ok-ish), but I didn’t like them together. Does that make sense? I thought the meatballs would have been much better on their own with spaghetti and plain tomato sauce, so I *might* make those again.

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ashdmc on 8.10.2010

Made these for dinner last night, and they were absolutely delicious! I served them with mashed potatoes and bread. The meatballs were super easy to make, and the sauce really did make the recipe! Will be making them again and again!

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