BROWN SUGAR-GLAZED MEATBALLS

Brown Sugar-Glazed Meatballs image

I modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 17

Ingredients

3/4 pound uncooked small shrimp, peeled, deveined and chopped
1/2 cup soft bread crumbs
4 bacon strips, finely chopped
1 egg, lightly beaten
1 tablespoon stone-ground mustard
1-1/2 teaspoons liquid smoke, optional
1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 garlic clove, minced
3/4 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon onion powder
1 pound ground pork
GLAZE:
1/2 cup packed brown sugar
1/4 cup cider vinegar
4 teaspoons stone-ground mustard

Steps:

Preheat oven to 350°. In a large bowl, combine the first 12 ingredients. Add pork; mix lightly but thoroughly. With wet hands, shape mixture into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake 14-17 minutes or until meatballs are cooked through. Drain on paper towels., Meanwhile, in a large skillet, mix glaze ingredients. Add meatballs; cook over medium heat 8-10 minutes or until meatballs are glazed and heated through, stirring occasionally.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 112mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.