Meatballs with Honey Lime Sauce
Beef meatballs get a sticky, tart glaze made from lime juice and honey in this simple pan recipe. The sauce is built in the same pan the meatballs browned in, so the browned bits left behind season it. Rosemary, thyme and red pepper flakes add herbal warmth and a little heat, and the lime keeps the sweetness from turning heavy. Serve them warm, straight from the pan.
Instructions
In a large bowl, mix the ground beef with the salt, black pepper, red pepper flakes, rosemary, thyme, beaten egg and ¼ cup of the breadcrumbs until evenly combined.
Cover the mixture and refrigerate it for at least 1 hour so it firms up and is easier to shape.
Roll the mixture into balls of about 1 ounce each. Roll each ball in the remaining breadcrumbs until lightly coated.
Melt the clarified butter in your largest sauté pan over low heat. Then raise the heat to medium.
Add the meatballs to the pan, working in batches if they do not fit in one layer. Cook, turning as needed, until they are well browned all over and read 160 °F in the center.
Move the cooked meatballs to a 200°F oven to keep warm while you make the sauce.
Pour the chicken broth into the same pan and scrape up the browned bits from the bottom. Stir in the honey and lime juice and boil until the liquid has reduced by one quarter.
Return the meatballs to the pan and toss them in the sauce until glazed. Serve warm.
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