Option 2: Pan-Seared
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the meatballs in batches, browning all sides for 5–7 minutes.
- Reduce heat, cover, and cook for another 5–7 minutes until fully cooked.
Step 4: Prepare the Glaze
- In a medium saucepan over medium heat, combine ketchup, honey, soy sauce, vinegar, Worcestershire sauce, garlic powder, and red pepper flakes.
- Stir well and bring to a gentle simmer for 3–5 minutes until slightly thickened.
Step 5: Coat the Meatballs
- Once meatballs are cooked, transfer them to the saucepan with the glaze.
- Gently stir to coat all meatballs evenly. Let them simmer in the glaze for 2–3 minutes to absorb the flavors.
Step 6: Serve and Enjoy
- Transfer the glazed meatballs to a serving dish.
- Garnish with chopped fresh parsley or sesame seeds for an extra touch.
- Serve as an appetizer with toothpicks, or pair with rice, noodles, or mashed potatoes for a hearty meal.
Tips for the Perfect Meatballs
- Keep them uniform in size for even cooking.
- Don’t overmix the meat to maintain a tender texture.
- Adjust sweetness or tanginess of the glaze to your preference by adding more honey or vinegar.
- Make a double batch and freeze for quick meals later.
Sweet and Tangy Glazed Meatballs are a harmonious blend of savory meat, sticky-sweet glaze, and tangy zing, making them a universal favorite. They’re simple enough for weeknight dinners yet elegant enough for gatherings, ensuring every bite is packed with flavor and love.
If you want, I can also give you a quick stovetop version that cooks in under 20 minutes, perfect for when you’re in a hurry. Do you want me to do that?
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