This is just how I will think of this recipe! – Katie explains where she found this delightful number here, and I also suggest splitting this recipe into 2 meals (or doubling it if needed) and putting one batch in the freezer (in the sauce) for another night – all I changed was to cut down the honey.  We loved these over brown rice with a bunch of broccoli – they really are delightful – enjoy!

Katie’s Meatballs

Meatballs

1 good-sized onion, finely diced AND 4 to 6 cloves of garlic, minced

olive oil for cooking (unless you’re baking them)

1 1/2 lbs. EACH ground pork AND ground turkey

1 c. fresh breadcrumbs

1 T. EACH tomato paste AND Dijon mustard

2 T. Worcestershire Sauce AND 1 egg

1 t. EACH salt AND freshly ground pepper

sliced green onions for garnish

Saute the onion and garlic over medium heat in a bit of olive oil until softened – about 5 minutes – then allow the mixture to cool before adding to the meatball bowl.  In a large bowl, combine the remaining meatball ingredients and mix, then add in the onions and garlic and combine well – using your hands is probably easiest.  Heat a good sized skillet, add in a bit of oil and form the meatball mixture into golf ball sized balls and cook them until they’re nicely browned on all sides.  I sprinkled them all with salt and pepper as they were cooking and then used a pair of tongs to rotate them as needed – it will take 5 to 10 minutes for each batch.  As the meatballs are browned, remove them to a paper towel lined baking sheet and allow them to drain while you make the sauce.  I ended up with about 30 big meatballs – enough for 2 meals for us.  (**Update – I have forgotten to saute the onion and garlic, and the meatballs have worked out just fine…and I’ve also bake them (I now prefer this way!) – baking sheets covered in parchment – 400 for about 30 minutes, turning once – faster and less messy!**)

Sauce

1 head of garlic, cleaned and finely minced

2 T. liquid honey AND 1/2 c. soy sauce

1 c. barbecue sauce (your favorite kind) – AND 1 to 2 c. water

Add the garlic directly into the skillet (wipe out excess oil if needed first), saute it for a couple of minutes, then add in the honey, soy sauce and barbecue sauce (I’ve used this before), and start with 1 cup of water.  Bring the mixture to a boil over medium heat, reduce it to a simmer, then add in all of the meatballs and allow them to simmer in the sauce for about 10 more minutes – feel free to break open a meatball to make sure all are cooked through.  This recipe is more about ‘gooey’ meatballs than ‘saucy’ meatballs so be sure to taste the sauce before serving and add more water to dampen the powerful flavors as needed.  Serve over a big bowl of rice and garnish as desired.

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