Sweet and Spicy Glazed Meatballs

Here’s a great dish to add to your recipe repertoire, just in time for Father’s Day and grilling season.

Meatball fans love meatballs any way they are prepared—fried in a pan, baked in the oven, or simmered in a sauce.  But, to my mind, grilling the meatballs yields the most tasty and perfect meatballs.

To make these mouthwatering morsels, chopped meat is generously spiced with onions, garlic, and hot red pepper flakes, and flavored with barbecue and teriyaki sauces.  The mixture is then rolled into meatballs, which are threaded onto skewers and grilled on the barbecue.  A sweet and spicy glaze is brushed on the meatballs while they are grilling.

A feast for the palate and the eyes, sweet and spicy glazed meatballs are addictive, so grill up a few batches to make sure there’s enough to go around.

Serve them as a main course for an outdoor barbecue, or make them smaller, spear them with toothpicks, and serve as a toothsome appetizer.

Happy Father Day!

Heat the canola oil in a medium skillet, then sauté onion and garlic for about 5 minutes until translucent.  Cool for a few minutes.

Place the ground beef in a large mixing bowl.  Add the barbecue sauce, teriyaki sauce, bread crumbs, garlic powder, onion powder, red pepper flakes, salt and pepper.  Add the sautéed onions and garlic.  Mix together all ingredients.

Form the mixture into meatballs—about 1 and ½ inches in diameter.

Thread the meatballs onto skewers* or, if desired, grill them individually**.

Combine the glaze ingredients into a medium mixing bowl and whisk together well.

Lightly grease a grill pan or outdoor grill, then preheat for a few minutes.  Place meatball skewers or individual meatballs on the grill for about 8 to 10 minutes, turning them every few minutes to ensure even cooking and browning.

Brush on the glaze every time the meatballs are turned.

Makes about 30 meatballs.

June 2015