NY System Inspired: Meatballs With Mustard Glaze

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NY System Inspired Meatballs

makes 12 meatballs


For the meatballs:

1 pound lean ground beef

2 TBS Olneville Spice Mix

1/4 dried onion fakes

1 egg

1/4 breadcrumbs

1/2 tsp Lawry's Seasoned Salt

1/8 tsp ground fresh black pepper

2 tsp olive oil

1/4 cup chopped sweet onions

celery salt, just a sprinkle when serving


For the glaze:

1/4 cup yellow mustard

2 TBS honey

2 tsp ketchup

1/2 tsp A-1 sauce


Heat a the olive oil in large skillet over medium/low heat - have it ready so as you roll the meatballs they can go right into a hot pan.


Combine the ground beef, spice mix, onion flakes, egg, breadcrumbs, seasoned salt & pepper - using your hands mix it all until just combined - do not overwork the meat.  Roll into 12 meatballs.


Cook 4-5 minutes on each side (top and bottom) until browned and caramelized, reduce heat to low and cook another 5-7 minutes until no pink is no longer remaining in the middle - stirring frequently to ensure even cooking.


Wipe out any standing grease in the pan, optional - but recommended.


In a small bowl whisk the sauce together.  Pour over meatballs, toss to coat.  Keep over low heat for a few minutes to warm the sauce.  Remove from heat, sprinkle in chopped onion, toss to combine. Serve with celery salt.

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