Sue Bee Honey Tangy Mini Meatballs
Bring a burst of flavor to your appetizer spread with Sue Bee Honey Tangy Mini Meatballs! These bite-sized delights feature a well-seasoned blend of ground beef, Parmesan cheese, and breadcrumbs, baked to perfection for a tender texture. The star of the dish is the irresistible honey-tangy glaze made with Sue Bee Honey, ketchup, soy sauce, and a touch of apple cider vinegar, creating the perfect balance of sweet and savory. Ideal for parties or family gatherings, these mini meatballs are quick to prepare, taking just 45 minutes from start to finish. Serve them warm straight from the skillet, topped with a glossy glaze that will have everyone reaching for seconds. Perfect as an appetizer or snack, this recipe is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Sue Bee Honey
- 0.5 cup Ketchup
- 2 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Apple cider vinegar
- 1 tbsp Olive oil (for cooking)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the ingredients are evenly combined, but do not overmix.
Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, prepare the honey tangy glaze: In a medium saucepan over medium heat, combine the Sue Bee Honey, ketchup, soy sauce, Worcestershire sauce, and apple cider vinegar. Stir well and bring to a gentle simmer.
Let the glaze cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
Once the meatballs are cooked, heat a skillet over medium heat with the olive oil. Add the baked meatballs to the skillet and pour the honey tangy glaze over them.
Gently toss the meatballs in the glaze until they are fully coated and heated through, about 2-3 minutes.
Transfer the glazed mini meatballs to a serving dish and garnish with chopped parsley, if desired. Serve warm as an appetizer or snack.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 103.3 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
