Balsamic Glazed Vegetable Meatballs
- 2 Tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1/2 Cup red bell pepper, finely diced
- 1/3 Cup small yellow bell pepper, finely diced
- 4 cloves garlic, minced
- 1/4 Teaspoon red pepper flakes
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground pepper
- 1 large egg
- 1 Tablespoon finely chopped freshly thyme
- 1/4 Cup chopped fresh parsley
- 1 Pound ground turkey
- 3/4 Cups almond or tapioca flour
- 1 Cup balsamic vinegar
- 2 Tablespoons honey
- 3/4 Teaspoons salt
- 1/4 Teaspoon freshly ground pepper
Calories Per Serving285
Folate equivalent (total)25µg6%
What you will need to make Balsamic Glazed Meatloaf Poppers:
- Mixing Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
- Scooper- perfect for meatballs, cookies, ice cream for portioning out leftovers! I have had this set for years and use them all the time.
- 9x13 Baking Dish- I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.
Start the glaze. In a small sauté pan or pot, sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add frozen raspberries, and the raspberry vinegar, a pinch of salt and pepper, and the maple syrup or honey. Simmer until it is reduced by half.
While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don't over-crowd) brown the meatballs, rolling them around with metal tongs or a spatula now and then to cook all the edges. Once browned, turn heat down to lowest setting, cover and cook through for about 5 minutes.
Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
Balsamic glazed roasted vegetables
This recipe for balsamic glazed roasted vegetables couldn’t be easier. All you have to do is chop some of your favorite vegetables, roast them in the oven until well caramelized and then coat them with a honey (or maple syrup) and balsamic sauce and continue baking until the sauce becomes a dark and sticky glaze. Just like this honey-balsamic glazed skillet chicken with dried fruits, the balsamic glaze gives a rich and multidimensional character to the dish, making it irresistible. You can also use this sauce for grilled vegetables. Just brush the vegetables with the sauce once or twice a few minutes before you remove them from the grill. Whatever cooking method you choose, this is a delicious, healthy, and low-calorie side dish you can customize by using your favorite seasonal vegetables.
What kind of vegetables can I roast?
As I said above, this recipe is totally customizable to your taste. During summer, great options are vegetables like zucchinis, eggplant, peppers, green beans, corn, and okra. During the winter, you can totally use carrots, parsnips, cauliflower, Brussel sprouts, and broccoli. And if you happen to know someone who doesn’t like vegetables, my advise is to disguise them into a pasta sauce, like this healthy spaghetti with winter vegetables sauce.
Just remember that you may have to adjust cooking times depending on the vegetables but as a general rule, most of them will need 40-60 minutes in the oven.
Which balsamic vinegar is authentic?
Traditional balsamic vinegar is produced in small amounts and starts from grape juice which is concentrated by boiling and then fermented into a thick, sweet and savory vinegar. It usually takes 12 years and many transfers from larger barrels to smaller ones (because it gets more and more concentrated). The precise length of time that the vinegar stays in each barrel depends on the recipe of the particular family who produces it which is usually a well-kept secret.
Traditional balsamic vinegar is always labelled Aceto Balsamico Tradizionale and carries a D.O.P. (“Denominazione di Origine Protetta”) stamp. For more information you can read this article from Serious Eats.
Should you use authentic balsamic vinegar for this recipe?
Actually… no. Cooking an expensive balsamic would be a waste of money. Just make sure to pick a good quallity balsamic vinegar that contains wine vinegar and grape must as the main (and optimally the only) ingredients.
The size of the pan will affect cooking time
If you use a small, crowded pan the vegetables will take longer to cook and they won’t be well caramelized like they would in a larger pan where they’d be in a single layer. Also, the balsamic glaze will need more time to thicken and get sticky.
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Honey-Balsamic BBQ Meatballs
Honey-Balsamic BBQ Meatballs are sticky, sassy, and saucy. Gluten-free, too!
This post may contain affiliate links.
Hey y’all! How was your weekend? Ben and I bummed around on Friday evening, saving our energy for a fun night out on Saturday involving mas wine, cheese, and chocolate at a local, well, wine, cheese, and chocolate event. We had (way) too much fun! )
Sunday we watched football all day and I got to practice making some Super Bowl eats before the main event in a couple weeks. Yep, last Friday I shared my favorite Super Bowl-friendly dips, bites, and crock pot recipes, and I’m continuing the fun this week with a couple more football-friendly food ideas.
Today I am PUMPED to share gluten-free Honey-Balsamic BBQ Meatballs which Ben deemed, “the best meatball I’ve ever had.” Not even the best “gluten-free” meatball he’s ever had – just the best meatball ever PERIOD. End of sentence. Score!
Mini meatballs are held together with cooked quinoa instead of bread crumbs to make them gluten-free, then are coated in a sticky, sweet-tart homemade Honey-Balsamic BBQ Sauce. I’ve been on a meatball bender since giving this quinoa/bread crumb swap a go early last week. I made Low-Carb Spaghetti Squash and Meatballs twice, then these sweet and tangy Honey-Balsamic BBQ Meatballs. If you liked my Honey and Balsamic Onions Chicken Skillet – you will LOVE these meatballs!
Like I said, they’re a little tangy, a little sweet, and the cooked quinoa in the meat mixture gives them a great texture. They’re a great snacking option for the Super Bowl. Keep ’em warm in a saucepan on the stove top or in a crock pot set to warm so guests can go back again and again (which they will!)
Kung Pao Chicken Meatballs
Start by making a batch of thick and sticky homemade Honey-Balsamic BBQ Sauce, which is so easy to make. I sort of wanted to spoon drink this stuff it’s so luscious. Who knows, maybe I did – muwahaha!
Anyway, combine ingredients including balsamic vinegar, honey, ketchup, Worcestershire sauce (check the label to make sure yours is gluten free – I used Lea & Perrins which is GF,) Dijon mustard, brown sugar, salt, and pepper in a saucepan then bring to a boil. Lower the heat then simmer for 45 minutes. As it simmers, the BBQ sauce will thicken and sweeten – YUM.
Meanwhile, rinse 1/3 cup uncooked quinoa then cook it in 2/3 cup water for 10 minutes, or until the quinoa is tender and water is absorbed. Fluff it with a fork then cool slightly.
Combine the cooked quinoa with 1 whisked egg, 1/2 grated small onion (or 1 large shallot,) 2 microplaned or minced garlic cloves, and lots of salt and pepper.
Finally add 1 Tablespoon Worcestershire sauce (again, I used Lea & Perrins, which is gluten-free,) 1/4 teaspoon dried thyme, and 1/8 teaspoon dried rosemary then mix everything together.
Add 1lb lean ground beef (I used 90/10) then mix with your hands and separate into eight wedges.
Form three meatballs out of each wedge, placing them on a cooling rack sprayed VERY well with nonstick spray, set atop a foil-lined baking sheet. Do NOT skimp on the nonstick spray or you’ll be sorry! Bake for 15-17 minutes at 400 degrees.
Finally, add the meatballs to the Honey-Balsamic BBQ Sauce then turn the heat down to low to keep warm. Alternatively, you could add the meatballs and sauce to a crock pot set to “warm”. (We’re ignoring the fact that my stove top is a literal hot mess, mmkay?)
Set out tooth picks to pluck the meatballs from the tangy sauce with then enjoy!
Tomato-Balsamic Glazed Chicken Meatballs
I’ve been so busy since the wedding I feel like my head is spinning! We leave for Rome on Tuesday and I have so much to do before then! I’m really excited for our trip, though, and I know time will fly and it’ll be Tuesday before I know it!
When you’re busy, meatballs are a perfect thing to make because they’re a one-bowl wonder. These are a bit different from your traditional meatballs, as they’re made with chicken and glazed in a delicious tomato-balsamic glaze. The chicken combined with cheese and breadcrumbs make for a flavorful meatball, and the glaze is both tangy and sweet. This is a grown-up version of a classic dish that is sure to impress your friends and family. You can even make them a bit smaller and serve them on toothpicks for a fun appetizer!
The ingredients. California Olive Ranch sent me some amazing extra virgin olive oil that I used in this recipe.
Combine the egg, parsley, tomato paste, garlic, milk, salt, and pepper.
I know, it looks delicious, right? It gets better!
Add the ground chicken, cheese, and breadcrumbs, and mix it up with your hands.
Roll the meatballs into balls (about 2-3 tablespoons of the mixture) and place on a lined and/or greased baking sheet.
To make the tomato-balsamic glaze, combine the olive oil, balsamic vinegar, sugar, and tomato paste.
Use a brush to glaze the meatballs and bake at 325 degrees F for 30-35 minutes, until cooked all the way through. Serve with noodles, a salad, or some crusty bread.
These are really good dipped in just a bit of balsamic vinegar after they’re cooked.
Hosting a Game Day Party
Have you thought about changing up the guest list, or do you invite the same people year after year? Traditionalism is great, but it’s also good to change things up (my humble opinion).
You could also serve this recipe in the center of an epic charcuterie, if they’re eaten quickly. Otherwise, good to keep in a slow cooker so they stay nice and hot.
- (for the meatballs)
- 1 pound grass fed beef
- 2 t garlic powder
- 1/2 t cinnamon
- 3/4 t pink himalayan salt
- 1 T olive oil
- (for the sauce)
- 1/2 cup chopped strawberries
- 3 T balsamic vinegar
- 1/4 t pink himalayan salt
- 1/4 t garlic powder
- 1/2 T dried oregano
- 2 T olive oil
Preparation time 20mins
Cooking time 25mins
Adapted from adventuresinpartaking.blogspot.ae
Electric Skillet Sloppy Joes
This restaurant-quality Strawberry Chicken Salad with poppy seed dressing comes together in just 15 minutes! You'll love the combination of flavors and textures from the spinach, Romaine, rotisserie chicken, toasted almonds, celery, avocado, crumbled feta cheese, and plenty of sweet, fresh strawberries. Serve the salad with croissants, biscuits, sour cream muffins, cornbread, or a loaf of crusty French bread for a quick lunch or easy weeknight dinner -- no cooking required!
- ½ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 medium eggplants, cut into 1/2-inch slices
- 3 medium zucchinis, cut into 1/2-inch slices
- 2 medium green bell peppers, cut into 1/2-inch slices
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.