Honey Garlic Cocktail Meatballs

• 1 pound ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 3 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic powder, salt, and pepper. Mix gently until just combined.
3. 3 Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
4. 4 Bake for 15-20 minutes, or until cooked through.
5. 5 While meatballs bake, whisk together honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a saucepan.
6. 6 Bring sauce to a gentle simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes.
7. 7 Toss cooked meatballs in the sauce to coat.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Baking sheet
• Parchment paper
• Saucepan

Variations

• Add a splash of orange juice to the sauce for a citrus twist.
• Incorporate chopped water chestnuts into the meat mixture for added crunch.

Substitutions

• Use ground turkey for a leaner option.
• Substitute coconut aminos for soy sauce to make it gluten-free.

Pairings

• Serve alongside spring rolls and egg rolls.
• Pair with a light lager or a crisp Pinot Grigio.

Nutrition

Tips

• For a richer flavor, use a mix of ground beef and pork.
• Keep an eye on the sauce to prevent burning; reduce heat if necessary.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked meatballs on a parchment-lined baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with a crisp Asian slaw or steamed dumplings.

FAQ