Apple-Glazed Meatballs with a Kick
2 large Fresh Eggs
½ cup Milk
4 slices White or Wheat Bread, torn
2 lb. Ground Chuck
8 cloves Fresh Garlic, minced
1 tsp. Black Pepper
½ tsp. Salt
½ tsp. Cayenne Pepper
1 cup Apple Juice
¼ cup Soy Sauce
3 tbsp. Brown Sugar, packed
1½ tsp. Cornstarch
1 tsp. Ground Ginger
¼ tsp. Cayenne Pepper
4 each Green Onions, thinly sliced
In a large bowl, whisk together the eggs and milk. Add the bread and let stand 10 minutes. Add ground chuck, garlic, black pepper, salt and cayenne pepper. Mix until well combined and make into 12, roughly 3 oz., meatballs. Place meatballs in a 12 cup muffin tin and bake in a pre-heated 375-degree oven for 20. Remove from oven and place meatballs on a paper towel lined plate for 2 minutes. While meatballs are in the oven, take a large skillet over medium heat and start the glaze. To the skillet add all the ingredients for the glaze except the onions. Whisk the mixture to combine and bring to a boil. Stirring often, boil for about 2 minutes or until thickened. If done before meatballs, turn off and wait. Add meatballs to sauce, when ready, and heat through before transferring to a serving platter. Top with green onions and serve.
Note: You could use ground chicken or turkey if desired.
Note: You could also change the size of the meatballs to smaller ones for an appetizer.
Ideas for Future Efforts_______________________________________