clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2014-12-09 11:48 am
clevermanka) wrote2014-12-09 11:48 am
Entry tags:
Sweet and spicy meatballs
Sweet and spicy meatballs
Meatballs:
1 lb ground beef
1 t toasted onion powder
1/2 t granulated garlic
1/2 t ancho chili powder
1/2 t cumin
1 T dried parsley
2 T plain balsamic vinegar
1/4 t cream of tartar
1/4 t baking soda
2 T warm water
Glaze:
1/2 c bone broth or equal amount of roasted chicken drippings
1 T coconut aminos
1 T Black Mission Fig balsamic vinegar
1 T date syrup
Preheat oven to 400F.
Mix meatball ingredients together in large bowl (I use my Kitchen-Aid). Don't handle/mix the meat too much or it will get tough. Roll meatballs into desired size. I prefer large (about 1/4 cup meat mixture) because I'm lazy and also I think they stay a bit more moist. Bake 20-30 minutes--shorter if smaller, longer if larger, obviously.
Combine all glaze ingredients into wide, shallow saucepan and simmer until reduced to desired glaze consistency.
When meatballs are done, place in glaze and stir to coat.
These paired nicely with carrots, diced small and roasted with a mix of onion powder, granulated garlic, thyme, and sage.
Meatballs:
1 lb ground beef
1 t toasted onion powder
1/2 t granulated garlic
1/2 t ancho chili powder
1/2 t cumin
1 T dried parsley
2 T plain balsamic vinegar
1/4 t cream of tartar
1/4 t baking soda
2 T warm water
Glaze:
1/2 c bone broth or equal amount of roasted chicken drippings
1 T coconut aminos
1 T Black Mission Fig balsamic vinegar
1 T date syrup
Preheat oven to 400F.
Mix meatball ingredients together in large bowl (I use my Kitchen-Aid). Don't handle/mix the meat too much or it will get tough. Roll meatballs into desired size. I prefer large (about 1/4 cup meat mixture) because I'm lazy and also I think they stay a bit more moist. Bake 20-30 minutes--shorter if smaller, longer if larger, obviously.
Combine all glaze ingredients into wide, shallow saucepan and simmer until reduced to desired glaze consistency.
When meatballs are done, place in glaze and stir to coat.
These paired nicely with carrots, diced small and roasted with a mix of onion powder, granulated garlic, thyme, and sage.
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I was pleased with how it was just barely sweet. If you don't have date syrup and have to use honey, I'd recommend halving the amount and upping the balsamic.
Also, I thought these were perfectly fine cold, and ate one for breakfast this morning straight out of the fridge. I almost didn't even bother with a fork.
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