Honey Garlic MeatballsPrint Print Without Images
Meatballs are a staple with any football party, and you’ll love ones smothered with honey garlic sauce.
Superbowl Sunday is just around the corner, and although I am not a big sports fan, one cannot help but being inundated by the media that this annual game day is fast approaching. Many people, us included, love to entertain and hosting a SuperBowl party is a great way to bring people together over a bunch of foods.
Combining two different types of meat gives the meatballs more complex flavour and seasoned with Chinese 5 Spice powder they are perfect with this sauce. Enjoy!
1 pound (454g) ground chuck
1 pound (454g) lean ground pork
2 large eggs
½ one half cup fine bread crumbs
¼ cup minced onion
2 tbsp finely crushed or minced garlic
1 tbsp Chinese 5 Spice powder
2 tsp salt
1 tsp pepper
1 cup + 2 tbsp beef broth
¾ cup dark brown sugar
½ cup liquid honey
6 tbsp soy sauce
3 tbsp cornstarch
1.5 tbsp finely crushed garlic
½ tsp salt
- Preheat oven to 400˚F. Spray a baking sheet with baking spray and set aside.
- In a large bowl, combine the meatball ingredients. Mix until thoroughly combined into a homogeneous mixture. Roll bits of the mixture into small meatballs approximately ¾ inch in size and place them on the prepared baking sheet. You should have approximately 45 to 50 meatballs. Bake in the preheated oven for approximately 20 minutes, or until their internal temperature reaches 160˚F.
- While the meatballs are cooking, prepare the sauce by placing all sauce ingredients in a medium heavy-bottomed pot. Place on medium-high heat and bring to a boil stirring occasionally. When it just starts to boil, stir constantly until it has reached a full rolling boil. It must reach a full boil to activate the cornstarch thickener fully. Remove from the heat and set aside.
- Place the cooked meatballs on paper towel temporarily to remove some of the fat. Transfer the meatballs to a serving dish, cover with the sauce and serve immediately with or without cooked rice.
Makes 45 to 50, ¾ inch meatballs.
Recipe created by Chef Dez