Sue Bee Honey Tangy Mini Meatballs

“Found on the internet and made today for superbowl. YUMMY! Had to switch up the cook time and some of the ingredients, but the end product was delicious! I switched out the cornstarch for cream of tartar because that is all I had in the house, and then I added maybe a 1/4 cup of flour to thicken it up a little more turning the sauce into a sauce and a glaze for the meatballs”
READY IN:
40mins
SERVES:
10
YIELD:
24 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Start with the meatballs and make the sauce as they bake.
  2. Take the two slices of bread, cut off the crusts and soak in enough milk to make them soft.
  3. While the bread is soaking, combine the beaten egg, 1 tbs of milk, bread crumbs, 2 TBS peppers, and Worcestershire sauce.
  4. Take bread out of milk, squeeze excess milk until bread forms a ball. Dice the bread.
  5. Add bread to egg mixture and mix everything together.
  6. Add meat.
  7. Shape into 1 inch balls and bake at 350 degrees for 20 minutes.
  8. Sauce: In a saucepan, mix 1/4 cup cold water, honey, vinegar, soy sauce, brown sugar, ginger and garlic powder, red pepper flakes, and the 1/4 cup pepper over medium high heat. Bring mixture to a rolling boil and then reduce to low heat for 5 minutes.
  9. During the low heat time add cornstarch or cream of tartar and flour as necessary.
  10. Add meatballs to saucepan, mixing contents together. Heat until the meat reaches 165 degrees to ensure a safe temperature for eating.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: