Fresh meatballs, wrapped in a tangy kicked up sauce that's perfect over rice, or served as an appetizer!
Course: Main Course
Keyword: appetizer, garlic, honey, main dish, meatballs
2lbsground beef85% lean
1/4Ccornmeal or substitute - bread crumbs
In a medium bowl, mix the ground beef, eggs, allspice, salt, ketchup, Worcestershire sauce or soy-free alternative, and cornmeal.
Form the mixture into small meatballs and set aside on a lined plate or platter.
In a medium bowl, combine the sugar, honey, ketchup, garlic, and soy or soy-free alternative, just until combined.
To cook in the oven: Place the meatballs in a lined baking pan and bake for 20 minutes at 350 degrees. Remove, and pour the sauce over the meatballs - cover the baking dish with foil and return to the oven for 10 minutes.
To cook in the Instant Pot: Place the meatballs in the Instant Pot. Add the sauce + an additional 4 Tbsp of water to the bottom of the Instant Pot. Place the lid on the Instant Pot, seal the valve, and cook for 4 minutes at high (manual) pressure. Release pressure and serve atop rice.
To cook in the Crock Pot: Brown your meatballs in the oven for 10 minutes at 350, then remove and place in a 6qt crock pot. Pour sauce over the meatballs and carefully mix until all meatballs are coated. Cook on low, 3-4 hours, stirring occasionally.
Feel free to adapt the recipe to use frozen meatballs.Coconut palm sugar can be used in lieu of brown sugar using the same measurements.