Description
Glazed Meatballs
Ingredients:
For the Meatballs:
500g ground beef or chicken
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil (for frying)
For the Glaze:
1/2 cup chicken or beef broth
1/4 cup soy sauce
3 tablespoons honey or brown sugar
1 teaspoon cornstarch mixed with 2 tablespoons water
For Garnish:
Fresh parsley, chopped
Instructions:
1. Prepare the Meatballs: In a large bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, Parmesan cheese, egg, oregano, salt, and pepper. Mix until well combined. Form the mixture into medium-sized balls.
2. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs until browned on all sides, about 6-8 minutes. Transfer the meatballs to a baking dish.
3. Make the Glaze: In the same skillet, combine the broth, soy sauce, and honey. Bring to a simmer, then add the cornstarch slurry while stirring continuously until the glaze thickens.
4. Bake the Meatballs: Preheat your oven to 375°F (190°C). Pour the glaze over the meatballs in the baking dish. Bake for 15-20 minutes until fully cooked and the glaze coats the meatballs.
5. Garnish and Serve: Sprinkle the meatballs with fresh parsley and serve warm.
#GlazedMeatballs #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for perfect meatballs every time. First, ensure all meatball ingredients are cold; this helps them hold their shape. Mix the meatball ingredients with your hands or a fork just until combined—overmixing makes them tough. Use a cookie scoop or tablespoon to form uniform balls for even cooking. When browning, don’t crowd the skillet; work in batches to get a good sear. For the glaze, after simmering the broth, soy sauce, and honey, ensure the cornstarch slurry is well-mixed before slowly drizzling it in, stirring constantly until it thickens into a glossy sauce.
Serving Suggestions
These versatile glazed meatballs can be the star of many meals. Serve them over steamed jasmine rice, creamy mashed potatoes, or buttered egg noodles to soak up the delicious glaze. For a party, spear them with toothpicks as an appetizer. They also make a fantastic sandwich filling in a hoagie roll with melted provolone cheese. For a complete dinner, pair with a simple green salad or roasted vegetables like broccoli or green beans.
How-to Summary
Combine meatball ingredients and form into balls. Brown in a skillet, then transfer to a baking dish. In the same skillet, make the glaze by simmering broth, soy sauce, and honey, then thickening with a cornstarch slurry. Pour glaze over meatballs and bake at 375°F (190°C) for 15-20 minutes. Garnish with parsley and serve.
Frequently Asked Questions
Can I bake the meatballs instead of frying them? Yes. For a healthier option, place the formed meatballs on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 18-22 minutes before adding the glaze.
How can I make these gluten-free? Use gluten-free breadcrumbs and ensure your soy sauce is a gluten-free tamari. The cornstarch is naturally gluten-free.
Can I prepare these ahead of time? Absolutely. You can form the meatballs and store them covered in the fridge for up to 24 hours before cooking. The fully cooked dish also reheats well.
What’s the best way to store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to loosen the glaze, or in the microwave.
Can I use a different protein? Ground turkey, pork, or a mix work wonderfully. Adjust cooking time slightly as needed, ensuring the internal temperature reaches 165°F (74°C) for poultry.
Common Mistakes to Avoid
Avoid using lean meat (like 95% lean beef), as some fat is needed for flavor and moisture. Do not skip the browning step—it builds crucial flavor. When making the glaze, ensure the cornstarch is fully dissolved in cold water before adding to prevent lumps. Do not overbake the meatballs after adding the glaze, as they can dry out; 20 minutes is typically sufficient.
Conclusion
These glazed meatballs are a guaranteed crowd-pleaser, striking the perfect balance between savory and sweet with minimal effort. The simple, flavorful glaze elevates them from a weeknight staple to a dish worthy of guests. By following the step-by-step guide and avoiding common pitfalls, you’ll create a delicious, versatile meal that will become a regular in your recipe rotation. Enjoy the comforting, flavorful results of this easy-to-master dish.