Categories: Appetizers
Ingredients
- 1 lb. ground meat (Beef, turkey, pork or meatloaf mix)
- Binder (3/4 cup):
- Breadcrumbs, panko, saltines (crushed) or butter crackers (crushed)
- Seasonings (1 tsp):
- Paprika, Ras el hanout, Chili powder, fresh ginger (grated), fresh thyme (chopped)
- 1 large egg
- 1 garlic clove, grated
- 1/2 onion, grated
- 1 tbsp. Worcestershire
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 cup shredded cheddar, mozzarella or Monterey Jack
- 1/2 cup Parmesan
- Glazes:
- Apricot- 3/4 cup water, 3/4 cup ketchup, 1/2 cup apricot preserves, 3 tbsp. Worcestershire
- Hoisin- 2/3 cup water, 2/3 cup hoisin sauce, 1/4 cup ketchup, 2 tbsp. rice vinegar, 2 tbsp. honey, 5 tsp toasted sesame oil, 1 tbsp. Sriracha
- Chipotle-Cranberry- 1 cup water, 3/4 cup chili sauce, 1/2 cup jellied cranberry sauce, 2 tbsp. light brown sugar, 1/2 chopped canned chipotle pepper, plus 2 tbsp. adobo sauce
- Toppings:
- Scallions (sliced), chives (chopped), cilantro (chopped), toasted sesame seeds
Directions
-
Pick your meat. Preheat the oven to 425. Ling a baking sheet with parchment paper. Put meat in a large bowl. Add binder. Add herbs or spices to the meat.
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Add egg, garlic, onion, Worcestershire, kosher salt and pepper to the meat mixture. If desired, add cheese. Mix until well combined. Form into 1 1/2 inch meatballs (about 28) and place on the prepared baking sheet. Bake until lightly browned and cooked through, 13-15 minutes.
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Choose a flavor glaze, then combine the glaze ingredients in a large skillet over medium heat. Add the baked meatballs and bring to a steady simmer. Cook, turning the meatballs, until the sauce thickens into a glaze, 12 to 18 minutes.
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Transfer the meatballs to a platter, sprinkle with the toppings and serve with toothpicks.