I don’t know if I’ve mentioned this before but I’m a bit of a perfectionist. I don’t think something is worth doing unless it is done exactly right. This causes a lot of stress in my life at times. I’m working on it.
But in the meantime, I found a way to make uniformly sized meatballs with ease…and it makes me happy! Now they are all the perfect and exact same size! Ok, maybe I’m a bit too excited about this.
After you mix the meatballs, flatten the mixture into a 1 inch thick rectangle. Try to make sure it’s an even amount of inches in both directions. Does that make sense? The length of the meat mixture was 9 inches and the width was 6 inches. Cut into 1 inch squares then roll into a ball. Awesome, right?
Anyway, to the recipe. Football season is upon us and I thought it would be nice to share a tasty, easy appetizer for your football gatherings. Joel and I both graduated from the University of Nebraska – Lincoln so we are huge Husker fans. We have a lot of friends that also are alumni so we get together for each and every game.
I first tried this recipe at one of these parties and they were the first thing to disappear. These are a great addition to any appetizer spread.
I love the sweet and savory nature of these meatballs. And the sauce truly couldn’t get any easier, we’re talking 5 super common ingredients.
If you want to make it even easier you could even use frozen meatballs instead of making your own. I’ve done this on busy weeknights and served them over creamy cheesy mashed potatoes. I like homemade better but they are still super delicious with the grocery store shortcut.
- 2 eggs
- 3/4 cup milk
- 1 cup dry bread crumbs
- 1/2 cup finely chopped onion
- 2 tsp. salt
- 2 lbs. ground beef
- 4 garlic cloves, minced
- 1 Tbsp. butter
- 3/4 cup ketchup
- 1/2 cup honey
- 3 Tbsp. soy sauce
- In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place in two greased 15-in. x 1-in. baking pans. Bake, uncovered, at 400 degrees for 12-15 minutes or until meat is no longer pink.
- Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.
- I make these up an hour or two before hand and throw them in the crockpot on the warm setting.
- Also, spray measuring cup with non-stick cooking spray before measuring out honey, that way it won’t stick.