Honey Glazed Meatballs
Ingredients
Meatballs
- 1 lb 1lb pork
- 2 tablespoon finely chopped shallot
- 2 tablespoon shredded carrot
- 1 clove garlic, crushed
- 1 teaspoon oregano
- ½ teaspoon salt
Honey Glaze Sauce
- ½ cup water
- ⅓ cup coconut aminos
- ¼ cup honey
- 2 tablespoon apple cider vinegar
- 2 tablespoon chopped spring onion
- 4 cloves garlic, crushed
- 1 teaspoon ginger, grated
- 1 teaspoon collagen peptides (optional)
- ½ teaspoon salt
- 1 teaspoon arrowroot powder + 1 tablespoon water combined thoroughly (“slurry”)
Instructions
Meatballs
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine meatball ingredients in a bowl. Create 2” balls and place on baking sheet in rows, not overcrowding.
- Bake for 10-12 minutes. Set to broil for 2-3 minutes.
- Remove and serve warm with dipping sauce.
Honey Glaze Sauce
- Combine all the glaze ingredients, except arrowroot slurry, together in a small saucepan.
- Bring to a boil then lower heat to a steady simmer for 3-5 minutes.
- Add stirred arrowroot slurry and cook for an additional 10-12 minutes or until desired consistency.
Notes
- Make sure to roll the meatballs small! It helps create the crispiness you're after.
- Try not to overbake the meatballs otherwise they'll be dry.
- The longer you cook down the sauce the thicker it becomes. Make sure to have it on a steady simmer.
- Instead of serving as an appetizer, do not add starch to the sauce to keep it thinner. Combine with broccoli and/or cauliflower rice for a full meal.
Nutrition
Serving: 1gCalories: 399kcalCarbohydrates: 25gProtein: 20gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 1107mgPotassium: 414mgFiber: 1gSugar: 18gVitamin A: 1300IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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