Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 cup honey
  • 1/4 cup soy sauce (low sodium)
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp sriracha

Instructions:

  1. Prepare the panade. Combine 1/4 cup whole milk and 1/2 cup panko breadcrumbs in a small bowl. Note: Let this sit for 5 mins to soften the crumbs.
  2. Mix the base. In a large bowl, gently fold in 1 lb ground beef, 1/2 lb ground pork, the panko mixture, 1 beaten egg, 2 cloves minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp Worcestershire sauce. Note: Do not over mix to avoid toughness.
  3. Shape the balls. Form the mixture into 24 spheres, roughly 1.25 inches in diameter. Note: Avoid squeezing the meat too hard in your palms.
  4. Bake the meat. Place on a parchment lined sheet and bake at 400°F (200°C) for 15-20 minutes until they develop a deep mahogany color and are firm.
  5. Start the glaze. In a saucepan over medium heat, combine 1/2 cup honey, 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 clove minced garlic, and 1 tsp sriracha.
  6. Reduce the sauce. Simmer for 5-7 minutes until the glaze is syrupy and coats the back of a spoon.
  7. Combine and coat. Toss the hot Party Meatballs in the glaze until fully coated.
  8. Serve. Plate them up and add toothpicks for easy grabbing.