Recipe by Bergy
So Simple and so good. Add garlic if you wish.
Top Review by Evie*
Thank goodness for 'Grandma!' I used beef and lamb for this recipe, very tasty and the sweet sauce drizzled over the top was very yummy. I only got 16 meatballs but this fed our family of 3 adults with another serving put on my husbands sandwiches for lunch. Thanks Bergy. =)rn
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 cup milk
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork or 1⁄2 lb ground lamb
- salt & pepper
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup finely chopped onion
- 1 egg, beaten
- 6 tablespoons brown sugar
- 1⁄2 cup beef broth, undiluted
- 2 tablespoons butter, melted
Directions See How It's Made
- Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
- Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
- Bring 2 quarts of water to a boil, add some salt.
- Roll the meat mixture into golfball (or a bit smaller) sized balls.
- Drop the balls into the boiling water and cook covered for 15 minutes.
- Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
- Place the meatballs in a single layer in a 9X13 baking dish.
- Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
- Turn the meatballs a couple of times.