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Spicy Glazed Meatballs
Sure, you’re beyond grateful that Grammie bequeathed her recipe box to you. (You were her favorite, after all.) But a few recipes in there need updating—like the one for cocktail meatballs calling for frozen meat and grape jelly. Oof. In this version, we prepare the balls with fresh ingredients, sauté them in a pan and coat the batch in our very own spicy glaze. Serve the meatballs at your next bash or keep them in the fridge for weeknight eats. No matter the occasion, Grammie would be proud.
8 servings
Meatballs
1 pound ground beef
3 garlic cloves, minced
½ sweet onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon garlic chile sauce
Pinch of salt
½ cup chopped fresh parsley
1 egg
1 cup panko bread crumbs
3 tablespoons peanut oil
Chopped fresh cilantro, for garnish
Chopped fresh mint, for garnish
Glaze
1 cup ketchup
⅓ cup sweet chile sauce
⅓ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon Sriracha (or more, to taste)
2 teaspoons ground cumin
1. Make the Meatballs: In a large bowl, mix the beef with the garlic, onion, Worcestershire sauce, garlic chile sauce, salt, parsley and egg until well combined. Add the bread crumbs and mix just until evenly incorporated.
2. Form the meat mixture into 1-inch balls. Set aside.
3. Make the Glaze: In a small pot, combine the ketchup with the sweet chile sauce, rice wine vinegar, soy sauce, Sriracha and cumin. Bring to a simmer and keep warm.
4. Heat the peanut oil in a large sauté pan over medium heat. Cook the meatballs until they are well browned on all sides and cooked through, about 6 to 9 minutes.
5. Toss the meatballs with the glaze and top with cilantro and mint. Serve immediately.
Meatballs
234 calories
17g fat
8g carbs
11g protein
2g sugars
Glaze
38 calories
0g fat
9g carbs
1g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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