Spicy Honey Garlic Meatballs Food

HONEY GARLIC MEATBALLS

Steps:

• Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
• Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
• Cook on Low for for 4 hours, stirring occasionally.

SPICY HONEY GARLIC MEATBALLS

Steps:

• Add honey, soy sauce, ketchup, brown sugar, garlic, ginger and red pepper flakes to a large pan over medium-low heat. Gently whisk ingredients together until smooth. Heat through until small bubble start to form around the edge. You want a simmer, not a boil; about 2-3 minutes.
• Pour about 2 tablespoons of cornstarch into a bowl and add 2 tablespoons of the simmering mixture. Whisk to combine until smooth. Whisk the cornstarch mixture into the saucepan. Continue to whisk until completely incorporated.
• Cook over medium-low heat for several minutes or until thickened. Add the cooked meatballs to the sauce and toss to coat. Continue to stir over medium-low heat until meatballs are heated through and completely coated with the sauce.
• As an appetizer, serve immediately, or transfer to a slow cooker to keep warm. Or serve as a main dish with rice or pasta. Garnish with sliced green onions and sesame seeds before serving if desired.
• Store in a tightly sealed container for several days in the refrigerator.
• *Slow Cooker version: Add frozen (or cooked) meatballs to the slow cooker. Whisk remaining ingredients (except cornstarch) in a bowl and pour over the meatballs. Cook on low for about 3 hours. To thicken, add 2 tablespoons of the sauce from the slow cooker to a small bowl and whisk in 2 tablespoons of cornstarch until completely smooth. Pour into the slow cooker and stir to combine. Cover and cook on low for an additional 30 minutes to thicken.

HONEY-GARLIC GLAZED MEATBALLS

Steps:

• 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-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° 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.

KITTENCAL'S HONEY-GARLIC GLAZED MEATBALLS

Steps:

• In a bowl whisk together chicken broth with cornstarch until no lumps remain.
• Add in soy sauce, vinegar and brown sugar; mix to combine; set aside.
• In a medium saucepan heat oil over medium heat.
• Add in fresh garlic and chili flakes; saute for 2 minutes.
• Add in the broth mixture with 1/2 cup honey; bring to a simmer stirring continuously until bubbly and thickened (about 3 minutes).
• Reduce the heat to low and add in cooked meatballs, simmer until heated through.
• Serve with cooked rice.