Devilled Appetizer Meatballs
Mini meatballs for a snack or starter. Simple to make and everyone will love the sticky honey, soy and tomato glaze.
- Preparation Time5 mins
- Cooking Time20 mins
- 225g of extra lean minced beef steak
- 1 tsp Kikkoman Naturally Brewed Soy Sauce
- 1 tsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp prepared mustard
- 1 tsp creamed horseradish
- ½ tsp salt
- 1 clove of garlic, peeled and minced
- For the sauce
- 250ml of tomato ketchup
- 125ml of boiling water
- 1 tsp Kikkoman soy sauce
- 2 dessert spoons of runny honey
- 1 Tbs sweet chili sauce (optional)
Preheat the oven to 200°C/400°F/ gas mark 6. Have ready a small shallow casserole dish.
Mix all of the meatball ingredients together lightly in a bowl. Shape into 16 balls. Spray a non stick frying pan with some cooking spray and brown the meatballs carefully on all sides. Place them into the casserole dish. Pour all of the ingredients for the sauce into the frying pan. Bring to the boil and then pour over top of the meatballs in the dish, turning them to coat them with the sauce.
Bang the dish into the oven and allow to cook for 15 to 20 minutes until the meatballs are well glazed and the sauce has thickened nicely. Serve hot.