
Savory Meatballs with Tangy Rhubarb Glaze
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- Serves 4
- Cooks in 40 mins (15m prep + 25m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Meatballs with rhubarb
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, combine the ground beef, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, black pepper, and ground nutmeg. Mix until well combined.
- 2.Shape the mixture into meatballs, about 1 inch in diameter.
- 3.Heat a large skillet over medium heat and add the meatballs. Cook until browned on all sides, about 8-10 minutes.
- 4.In a separate saucepan, combine the diced rhubarb, brown sugar, apple cider vinegar, and soy sauce. Bring to a simmer over medium heat and cook for 10 minutes, until the rhubarb is soft.
- 5.In a small bowl, whisk together the cornstarch and water. Add the mixture to the rhubarb sauce and stir until thickened.
- 6.Pour the rhubarb glaze over the cooked meatballs and simmer for an additional 5 minutes, until the meatballs are cooked through and the glaze is thickened.
- 7.Garnish with sliced green onions and serve hot. Enjoy!
lightbulb_outline Tips
- Serve the meatballs over rice or noodles for a complete meal.
- Feel free to adjust the sweetness of the glaze by adding more or less brown sugar.
- If you don't have rhubarb, you can substitute it with cranberries or plums for a similar tangy flavor.