Sticky Glazed Meatballs with Creamy Sauce
Sticky Glazed Meatballs with Creamy Sauce is a delicious and savory dish perfect for a cozy dinner or as a crowd-pleasing appetizer. These meatballs are tender juicy and covered in a sweet and tangy glaze with a rich creamy sauce to complement their flavors. The balance of savory sweet and creamy elements makes this recipe a real winner.
Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1/4 cup chopped parsley
2 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for frying)
For the Glaze:
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic minced
1 tbsp cornstarch (optional for thickening)
For the Creamy Sauce:
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp butter
Salt and pepper to taste
Instructions:
Make the Meatballs:
In a bowl combine ground beef breadcrumbs Parmesan egg parsley garlic salt and pepper. Mix until well combined.
Roll the mixture into small meatballs about 1 inch in diameter.
Cook the Meatballs:
Heat olive oil in a large pan over medium heat.
Add the meatballs in batches cooking them until browned on all sides and cooked through (about 8-10 minutes). Remove the meatballs from the pan and set them aside.
Make the Glaze:
In the same pan combine soy sauce honey rice vinegar sesame oil ginger and garlic. Bring it to a simmer.
If you want a thicker glaze mix cornstarch with a bit of water and add it to the sauce. Stir until thickened.
Glaze the Meatballs:
Return the meatballs to the pan with the glaze. Toss them until they’re evenly coated with the sticky glaze. Allow them to simmer for 3-4 minutes.
Make the Creamy Sauce:
In a separate small pan melt butter over medium heat. Add the heavy cream and Dijon mustard stirring to combine.
Season with salt and pepper to taste. Let it simmer for a couple of minutes until slightly thickened.
Serve:
Serve the glazed meatballs on a platter with a drizzle of creamy sauce on top or on the side for dipping.
Tips:
For Tender Meatballs: Use a combination of ground beef and pork for a juicy texture. The fat content in pork helps make the meatballs tender and moist.
Don’t Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can make the meatballs tough.
Make Ahead: You can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking. This can help save time during meal prep.
Freezing: If you want to store them for later, freeze the cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat by simmering in the glaze sauce.
Thicken the Glaze: If the glaze isn’t thick enough, add a little more cornstarch mixed with water or allow it to simmer for a few more minutes to reduce.
Adjust the Sweetness: If you prefer a sweeter glaze, increase the honey slightly, or use brown sugar for a deeper flavor.
Variations:
Different Meats: You can swap the ground beef or pork for ground turkey or chicken for a leaner option. If using lean meats, consider adding a bit of olive oil or breadcrumbs to keep the meatballs moist.
Spicy Kick: Add a little chili paste, sriracha, or red pepper flakes to the glaze for a spicy twist.
Vegetarian Option: For a meatless version, try using plant-based meat alternatives or make meatballs from cooked lentils or quinoa for a hearty option.
Add Vegetables: You can mix in finely chopped vegetables like spinach, carrots, or zucchini into the meatball mixture for added flavor and nutrition.
Glaze Variations: You can replace soy sauce with coconut aminos for a gluten-free version, or use tamari for a richer soy flavor.
Herb Variations: Instead of parsley, you can use cilantro, basil, or thyme to change the flavor profile of the meatballs.
Creamy Sauce Variations: Instead of Dijon mustard, try using whole-grain mustard or horseradish for a sharper taste. You can also add fresh herbs to the creamy sauce for extra flavor.
Questions And Answers
Q:Can I use ground turkey instead of beef?
A: Yes ground turkey works well in this recipe. It will give you a lighter meatball but be sure to add some fat like olive oil or butter to keep the meatballs moist and flavorful.
Q:What can I use instead of breadcrumbs?
A: You can substitute breadcrumbs with crushed crackers panko or even rolled oats. If you’re gluten-free try gluten-free breadcrumbs or almond flour as an alternative.
Q:How can I make the glaze thicker?
A: To thicken the glaze mix a little cornstarch with water (about 1 tbsp cornstarch with 2 tbsp water) and stir it into the simmering glaze. Let it cook for a few minutes until it thickens.
Q:Can I make the creamy sauce dairy-free?
A: Yes you can use coconut cream or a non-dairy milk like almond or oat milk to replace the heavy cream. For the butter substitute with olive oil or a plant-based butter.
Q:How do I store leftovers?
A: Store leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat them on the stovetop in a bit of sauce or in the microwave.
Q:Can I freeze the meatballs?
A: Yes you can freeze cooked meatballs. Place them in a single layer on a baking sheet to freeze then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. To reheat simmer them in the glaze sauce.
Q:Can I make the meatballs ahead of time?
A: Absolutely! You can make the meatballs the day before and store them in the fridge. Then just cook and glaze them when you’re ready to serve.
Q:How spicy is the dish?
A: The dish isn’t spicy unless you add ingredients like chili paste sriracha or red pepper flakes to the glaze. If you prefer a milder flavor skip those ingredients.
Q:What should I serve these meatballs with?
A: Sticky glazed meatballs pair well with steamed rice mashed potatoes or roasted vegetables. You can also serve them as an appetizer with dipping sauce.
Q:Can I make this recipe with different sauces?
A: Yes you can experiment with different sauces for the glaze. For example a teriyaki glaze BBQ sauce or a sweet and sour sauce would all work beautifully with the meatballs.
Nutrition (Per Serving – Approximate for 4 servings):
Calories: 420
Protein: 23g
Fat: 28g
Carbohydrates: 18g
Sugar: 9g
Fiber: 1g
Sodium: 780mg
Note: Nutrition values can vary depending on the type of meat and ingredients used. For a lighter version you can use ground turkey and light cream.
Conclusion:
Sticky Glazed Meatballs with Creamy Sauce is a flavorful comforting dish that brings together sweet savory and creamy elements in every bite. It’s easy to customize with different meats sauces or spice levels and works great as both a main dish or a party appetizer. Whether you’re making a cozy weeknight dinner or preparing for guests this recipe is sure to impress and satisfy.