Oh man, I love meatballs. Who doesn’t though? I mean even if you are vegetarian I bet you like vegetarian versions. They are just so multi-purpose and easily poppable. You can have them as a snack, appetizer, main dish, tailgating, etc. And besides that you can flavor them with almost any combination – Italian, Mexican, buffalo-style, etc. Well, once ingredient that I love is balsamic vinegar. I have some great stuff I picked up in South Dakota and I was basically looking for a vehicle to get the balsamic vinegar into my mouth!!
Fine dining on my kitchen floor with a paper plate!
Prior to the kitchen remodel, I assembled and froze a bunch of soups, meats and some meatballs. I used my typical meatball recipe, rolled them in balls, froze them on a sheet pan and then placed them in a zip top bag so they’d be easy to thaw and bake when I needed them. Feel free to use any meatball recipe or just a cooked ball of meat – I don’t care! This recipe is for 1 lb. of meat. I think it would be good on chicken or turkey meatballs too. I pasted my meatball recipe below if you need one.
- 1/2 cup balsamic vinegar (mine is a fig flavor)
- 1/3 cup ketchup
- 1 T packed brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 clove garlic, minced
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
In a medium saucepan combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 20-ish minutes or until slightly thickened, stirring occasionally. Reserve a small bowl of sauce for dipping. Pour the rest of the sauce over warm meatballs and serve.
You can see above how the sauce gets thick – almost like a BBQ sauce.
- 1 lb. lean ground beef
- ½ tsp. black pepper
- 2 Tbsp. dried, minced onion
- ½ tsp. garlic salt
- 1 heaping tsp. dried Italian seasoning
- ¾ tsp. dried oregano
- ½ tsp. crushed red pepper flakes
- Few dashes of hot pepper sauce (like Frank’s)
- 1 ½ Tbsp. Worcestershire sauce
- 1/3 cup egg substitute (or 1 egg)
- 1/3 cup Italian seasoned bread crumbs
Combine all ingredients in a large bowl. Mix with your hands to incorporate and portion out to equally sized meatballs (20-24). Bake at 400 degrees for 20-25 minutes.
The balsamic vinegar makes these sweet and they are such a fun bite. I served mine with sweet potato fries and those were also excellent dipped in the reserved sauce. These would go great with rice or pasta as well. Enjoy!