"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey Garlic Meatballs Recipe

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This recipe for Honey Garlic Meatballs, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lara Goldie
Added: Sunday, March 22, 2009


1 1/4 lbs lean ground beef
1 egg
1/2 c. breadcrumbs (I use quick oats instead)
1/4 c. onion, finely chopped
1 tsp. salt
1/4 tsp. pepper
6 cloves garlic, minced (or less, to taste)
3/4 c. water (divided)
1/2 c. ketchup
1/2 c. honey
1/4 c. soy sauce, regular or sodium reduced
1 tbsp cornstarch

Preheat oven to 375'F. In a medium bowl, combine the ground beef, egg, breadcrumbs, onion, salt and pepper. Mix well with a fork or clean bare hands until very well combined. By hand, form into 1 inch meatballs. Place meatballs in a single layer on a cookie sheet and bake for 15-20 minutes, turning them over halfway through baking. Meanwhile, in a medium saucepan, combine the garlic, 1/2 cup of water, ketchup, honey and soy sauce. Bring to boil over medium heat, then add the browned meatballs. Lower the heat and let simmer for about 5 mintues. Stir the cornstarch into the remaining 1/4 cup water and add to the meatballs and sauce. Stir, cover the pot and let cook for another 15 minutes, stirring occasionally. Serve over rice or pasta.




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