Prep Time: 10 mins
Cook time: 15 mins
Start-to-table: 30 mins, tops.
Meatballs:
- 1 lb ground meat (I used lean beef from Nelson Farms)
- 1 hamburger bun or 2 slices of bread (I used O’Dough’s Vegan GF) (Can also substitute 1/2 cup of breadcrumbs!)
- 1 Egg
- 1 tbsp diced onion
- 1 clove garlic, minced
- tsp of Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- Dash of Worcestershire Sauce (There ARE GF ones)
- Splash of milk of your choosing (I used almond milk)
Preheat oven to 400. Pulse BREAD in food processor (or place breadcrumbs in bowl?), add seasonings, onion and garlic and pulse to combine. Add breadcrumb mix to all remaining ingredients in a large bowl and mush with your hands until VERY well combined. Roll into small 1 1/2 to 2″ meatballs, place on a lined cookie sheet and pop in the oven for 12-15 minutes, turning once mid cook.
SAUCE
- 1/4 cup Rice Vinegar
- 3 tbsp Brown Sugar
- 1/2 tsp pepper
- 3 cloves garlic, smashed
- dash of ground ginger
- sprinkle of kosher salt
- 3 tbsp honey
- tbsp of cornstarch combined with 3 tbsp water to form a slurry
Pulse ALL ingredients in food processor, blender or hand blend in one of those tall cups. Pour into a medium saucepan and heat to a boil over medium to medium high, whisking often. cook until it reaches a slightly thicker consistency that coats a spoon VERY well when removed, dripping off slowly. remove from heat.
TOSS meatballs in sauce, simmer if desired for a minute or two. Serve with sliced green onions for garnish.