Spicy Honey Glaze For Meatballs

To start off this recipe instructional, you should know that these are fabulous and a huge crowd pleaser. These are comforting meatballs in a sticky sauce with asian inspired flavours, topped with toasted sesame seeds.

Serves 8

Served with rice or mashed potatoes.

1/2 cup honey

1/2 cup low sodium soy sauce

1/2 cup ketchup

2 tablespoons brown sugar

4 cloves garlic minced 

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes

Cornstarch

40 small meatballs cooked - See Recipe for Meatballs

1 green onion sliced, for garnish 

Sesame seeds for garnish

Add honey, soy sauce, ketchup, brown sugar, garlic, ginger and red pepper flakes to a large pan over medium-low heat. Gently whisk ingredients together until smooth. Heat through until small bubbles start to form around the edge. You want a simmer, not a boil; about 2-3 minutes.

Pour about 2 tablespoons of cornstarch into a bowl and add 2 tablespoons of the simmering mixture. Whisk to combine until smooth. Whisk the cornstarch mixture into the saucepan. Continue to whisk until completely incorporated.

Cook over medium-low heat for several minutes or until thickened (consistency should be a little thick and sticky). Add the cooked meatballs to the sauce and toss to coat. Continue to stir over medium-low heat until meatballs are heated through and completely coated with the sauce. Top with toasted sesame seeds to garnish.