Mighty Meaty

Honey-mustard meatballs

Honey-mustard meatballs | casaveneracion.com

Pour honey and mustard over just about anything and you have a great-tasting dish. Just two pantry staples and you can create a variety of wonderful meals. The basic mixture makes a rich dipping sauce for fish. Add yogurt to honey and mustard, and use in a vegetable dish. Add chilies or chili sauce and use as a chicken marinade. Combine honey, mustard and ginger for a memorable salad dressing.

In this recipe, lightly fried meatballs were braised in honey and mustard. Served over hot rice, the bright yellow meatballs with sticky sauce made a delightful lunch for Alex and myself. 

Honey-mustard meatballs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Author: Connie Veneracion
Ingredients
  • 500 grams . ground pork
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup panko (Japanese bread crumbs)
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 1/4 cup plain mustard
  • 1/4 cup honey
  • fried shallots
  • toasted garlic bits
  • thinly sliced peppermint leaves
Instructions
  1. Mix together the ground pork, chopped onion, minced garlic, salt, pepper and Worcestershire sauce. Add the panko and mix until combined. Form the mixture into two-inch meatballs.
  2. Heat the butter and cooking oil in a wide frying pan. Arrange the meatballs in the hot oil, in a single layer, and cook until the bottoms are browned. Roll them around to brown all over.
  3. Mix together the honey and mustard until smooth. Pour over the meatballs. Stir to coat the meatballs completely with the sauce. Bring to a gentle boil, lower the heat, cover the pan and simmer the meatballs in the sauce for about 20 minutes or until cooked through and the sauce has thickened and reduced.
  4. Arrange a few meatballs in a bowl of rice. Drizzle a tablespoonful or two of the sauce over the meatballs and rice. Sprinkle with fried shallots, toasted garlic bits and finely sliced peppermint leaves. Serve hot.

P.S. Alex’s tip: Sprinkle rice generously with grated Parmesan before digging in. :)

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