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Name: Gourmet Glazed Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2/3 cup milk; 3 slices Bread crust removed; 2 Eggs slightly beaten; 1 tablespoon horseradish prepared; 1 teaspoon Salt; 1/4 teaspoon Pepper; 1 1/2 lb Ground beef; 1/2 cup Ketchup; 1/4 cup maple-flavored syrup; 1/4 cup Soy sauce; 1 teaspoon Ground allspice; 1/2 teaspoon Dry mustard; 1/4 cup Water

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INGREDIENTS

2/3 cup milk
3 slices Bread ; crust removed
2 Eggs ; slightly beaten
1 tablespoon horseradish ; prepared
1 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 lb Ground beef
----SAUCE----
1/2 cup Ketchup
1/4 cup maple-flavored syrup
1/4 cup Soy sauce
1 teaspoon Ground allspice
1/2 teaspoon Dry mustard
1/4 cup Water

INSTRUCTIONS

Preheat oven to 450 degrees F.

1. In a large bowl, soak the bread in the milk until soft. Squeeze excess milk from the bread, then chop into small pieces.

2. Stir in the eggs, horseradish, salt and pepper.

3.Add the beef; mix well.

Use a mellon baller to shape mixture into 3/4-inch meatballs. Place on rack in a shallow pan and bake for 10 to 15 minutes. Remove from pan and let cool.

In a large saucepan combine sauce ingredients. Stir in meatballs.

Heat to boiling, stirring often. Reduce heat. Serve warm.

NOTE: To freeze, place cooled meatballs in a single layer on a baking

sheet, making sure edges do not touch. Freeze just until firm, then

remove from baking sheet, wrap in plastic wrap and freeze.

Makes about 65 cocktail size Meatballs.

NOTES

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Gourmet Glazed Meatballs

2/3 cup milk
3 slices Bread crust removed
2 Eggs slightly beaten
1 tablespoon horseradish prepared
1 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 lb Ground beef
 ----SAUCE----
1/2 cup Ketchup
1/4 cup maple-flavored syrup
1/4 cup Soy sauce
1 teaspoon Ground allspice
1/2 teaspoon Dry mustard
1/4 cup Water

Preheat oven to 450 degrees F.
1.  In a large bowl, soak the bread in the milk until soft.  Squeeze excess milk from the bread, then chop into small pieces.
2. Stir in the eggs, horseradish, salt and pepper.
3.Add the beef; mix well.

Use a mellon baller to shape mixture into 3/4-inch meatballs.  Place on rack in a shallow pan and bake for 10 to 15 minutes.  Remove from pan and let cool.

In a large saucepan combine sauce ingredients.  Stir in meatballs.
Heat to boiling, stirring often.  Reduce heat.  Serve warm.

NOTE: To freeze, place cooled meatballs in a single layer on a baking
sheet, making sure edges do not touch. Freeze just until firm, then
remove from baking sheet, wrap in plastic wrap and freeze.
Makes about 65 cocktail size Meatballs.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 recipe (2236g)
Recipe Makes: 4

Calories: 5263
Calories from Fat: 3558 (68%)

Amt Per Serving		% DV

	Total Fat 395.4g	527 %
	Saturated Fat 145.9g	729 %
	Monounsaturated Fat 138.1g
	Polyunsanturated Fat 15.6g
Cholesterol 3138.8mg		966 %
Sodium 4600.1mg		159 %
Potassium 4904.5mg		129 %
Total Carbohydrate 125.3g		37 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 119.7g
Protein 290.9g		416 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5263

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REVIEWS

punkie569

I used all ready made turkey meatballs and just used this recipe for the sauce. It was pretty good and very easy. I found the allspice to be slightly overpowering but I'd make it again. Next time I think I will add some red pepper flakes or something to add some spice.

11y

Mikail

[I posted this recipe.]

15y