Ingredients:
For the Meatballs:
1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon fresh parsley, chopped
For the Glaze:
1/2 cup ketchup
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon sriracha or chili sauce (adjust to taste)
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Prepare the Meatballs:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, onion, salt, pepper, smoked paprika, and parsley. Mix until just combined.
Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through.
2. Prepare the Glaze:
While the meatballs are baking, prepare the glaze. In a medium saucepan, combine the ketchup, honey, soy sauce, apple cider vinegar, sriracha (or chili sauce), chopped red bell pepper, minced garlic, and crushed red pepper flakes.
Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 5-7 minutes until the sauce has thickened slightly.
3. Glaze the Meatballs:
Once the meatballs are cooked, remove them from the oven and add them to the saucepan with the glaze.
Gently toss the meatballs in the glaze until they are fully coated. Let them simmer in the sauce for another 2-3 minutes to absorb the flavors.
4. Serve:
Transfer the glazed meatballs to a serving dish.
Garnish with fresh chopped parsley or cilantro for a burst of color and flavor.
5. Enjoy: