Juicy, tender meatballs coated in a sticky hot honey glaze bring the perfect balance of heat and sweetness. The rich honey caramelizes with a kick of spice, creating bold flavors in every bite. Quick to prepare and packed with flavor, these meatballs are perfect over rice, alongside roasted veggies, or served as an appetizer.
Recette de boulettes de viande chaudes au miel et à l'ail
4
portions15
minutes20
minutes354
kcal35
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Meatballs:
450 g 1 lb bœuf haché
60 g 1/2 tasse chapelure
1 1 œuf
25 g 1/4 tasse fromage parmesan râpé
4 4 gousses d'ail
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
1/2 cuillère à café 1/2 cuillère à café paprika fumé
1/2 cuillère à café 1/2 cuillère à café sel
1/2 cuillère à café 1/2 cuillère à café poivre noir
- For the Hot Honey Glaze:
80 ml 1/3 tasse miel
1 cuillère à soupe 1 cuillère à soupe hot sauce
1 cuillère à soupe 1 cuillère à soupe beurre
1/2 cuillère à café 1/2 cuillère à café flocons de piment rouge
1 cuillère à café 1 cuillère à café vinaigre de cidre de pomme
Equipement
Bol à mélanger- Grande poêle
- Casserole
- Fouet
- pinces
Directions
- Prepare the Meatballs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper.
- Mix until just combined, avoid over-mixing to keep the meatballs tender.
- Roll the mixture into 1-inch (2.5 cm) meatballs and place them on the baking sheet.
- Cook the Meatballs
- Heat a large skillet over medium heat with a little oil.
- Cook the meatballs for 8-10 minutes, turning occasionally until browned and fully cooked.
- Make the Hot Honey Glaze
- In a small saucepan over medium-low heat, combine honey, hot sauce, butter, red pepper flakes, and apple cider vinegar.
- Stir until the butter melts and the glaze is smooth (about 2-3 minutes).
- Coat and Serve
- Toss the cooked meatballs in the hot honey glaze until evenly coated.
- Serve and garnished with fresh parsley or sesame seeds.
Notes
- Don’t over-mix : Overworking the meat mixture can make the meatballs tough.
- Adjust the heat : Increase or reduce red pepper flakes to match your spice tolerance.
Can I use a different type of meat?
Yes! While beef and pork create the juiciest texture, you can substitute ground chicken or turkey for a leaner option. Just be careful not to overcook, as lean meats dry out faster.
