STOP! Throw away the grape jelly glazed meatball recipe and PLEASE make this instead. Sweet Honey Mustard and raisins, tangy Balsamic... this is a meatball to rule all meatballs. Seriously. Make it.
What you need:
3 tablespoons Tessemae’s Balsamic
2 cups chopped spinach
½ cup finely chopped yellow onion
1 large egg
1/2 cup Tessemae’s Honey Mustard
½ cup golden raisins
1 pound ground beef
What to do:
- In a large skillet, heat 1 tablespoon Balsamic over medium. Add the onion and cook until tender. Stir in the spinach until wilted. Let cool and drain off any water from the spinach.
- In a mixing bowl, stir together the veggies, egg, ¼ cup Honey Mustard, raisins, ½ teaspoon salt and 1⁄4 teaspoon pepper. Add the beef and mix until combine (hands work best!).
- Heat your broiler to high and line a sheet pan with foil. Form the beef mixture into about 24 balls, using a heaping tablespoon for each. Place on the sheet pan and broil until browned, about 5 minutes. Turn over with tongs and continue to broil until cooked through, about 5 minutes more.
- To serve, heat ¼ cup Honey Mustard and 2 tablespoons Balsamic in a skillet (use the same one from the veggies!) until combined. Add the meatballs and gently stir to coat. Serve hot.