Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

So Simple and so good. Add garlic if you wish.

Ingredients Nutrition


  1. 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).
  2. Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
  3. Bring 2 quarts of water to a boil, add some salt.
  4. Roll the meat mixture into golfball (or a bit smaller) sized balls.
  5. Drop the balls into the boiling water and cook covered for 15 minutes.
  6. 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.
  7. Place the meatballs in a single layer in a 9X13 baking dish.
  8. Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
  9. Turn the meatballs a couple of times.
Most Helpful

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

Evie* October 03, 2002

I used beef and veal, substituted soy milk, and left off the allspice. Turned out to be a very tasty dish- I served it with rice. Thanks!

Miraklegirl November 12, 2003

I made this on 9/10/08 for the "Beyond Burgers Challenge "in the Cooking Photo Forum, and as part of our dinner.For the meat part of the meatballs I used ground beef and ground pork.The amount of breadcrumbs that this recipe called for were perfect, didn't make the meatballs too dry or too moist. Now to get to the glaze, I had some problems getting it to get thick enough so a little bit of cornstarch was added and that seemed to do the trick.I have to tell you I've never boiled a meatball before in my life. And if this is the way they turnout, I will keep doing it this way from now on.I didn't get exactly 36 meatballs, I think 28 were made. But I have a bit of trouble getting the exact amount of anything out of a recipe. I really enjoyed the taste and texture of the meatballs and the taste of the glaze just put them over the top.This recipe will be made again. Thank you for posting and,"Keep Smiling :)"

Chef shapeweaver � September 11, 2008