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Ingredients
| honey: 1/4 cup |
| cornstarch: 1 Tbl |
| red wine vinegar: 1/2 cup |
| low sodium soy sauce: 1/4 cup |
| light brown sugar (packed): 3 Tbl |
| ground ginger: 1/2 tsp |
| garlic powder: 1/8 tsp |
| red pepper flakes: 1 tsp |
| green bell pepper (chopped): 1/4 cup (finely chopped) |
| eggs: 1 (beaten) |
| white bread: 2 slices |
| 2% milk: 2 Tbl |
| bread crumbs: 1 Tbl |
| green bell pepper (chopped): 2 Tbl (finely chopped) |
| worcestershire sauce: 1 tsp |
| ground turkey: 1 lb |
Sue Bee Honey Tangy Mini Meatballs
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Start with the meatballs and make the sauce as they bake.
- Take the two slices of bread, cut off the crusts and soak in enough milk to make them soft.
- While the bread is soaking, combine the beaten egg, 1 tbs of milk, bread crumbs, 2 TBS peppers, and Worcestershire sauce.
- Take bread out of milk, squeeze excess milk until bread forms a ball. Dice the bread.
- Add bread to egg mixture and mix everything together.
- Add meat.
- Shape into 1 inch balls and bake at 350 degrees for 20 minutes.
- Sauce: In a saucepan, mix 1/4 cup cold water, honey, vinegar, soy sauce, brown sugar, ginger and garlic powder, red pepper flakes, and the 1/4 cup pepper over medium high heat. Bring mixture to a rolling boil and then reduce to low heat for 5 minutes.
- During the low heat time add cornstarch or cream of tartar and flour as necessary.
- Add meatballs to saucepan, mixing contents together. Heat until the meat reaches 165 degrees to ensure a safe temperature for eating.