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Swimming in luscious, thick gravy, these garlic honey meatballs are sweet and savory and pair perfectly with a crisp Chardonnay.
Luscious gravy dunked with meatballs and a tad of honey makes Garlic Honey Meatballs. If you like eating meat then this one dish that you would most certainly not like to miss this season! I have made these using chicken mince but you can use any kind of meat for this recipe.
These meatballs can be perfectly paired with The Cutrer Chardonnay from Sonoma-Cutrer. The wine is nicely focussed with a lovely mid palate creamy richness, bright acidity and a long flavorful finish. This perfectly blends with the sweet and spicy cocktail meatballs, made with honey and garlic.
We believe in having a pretty wholesome breakfast every day and compared to the breakfast, the lunches and dinners are almost staple and light. And hence mostly for dinner, I feel like making an easy on stomach meals like One Pot Chicken Pumpkin Coconut Curry, Tomato Chicken Pulao, Pesto Chicken, Mexican Rice that makes our dinner really worth it with their deliciousness.
And then sometimes, having a plateful of flavorful rice along with gravy just makes your day worth it to the core. For instance, I recently tried my hands on making Honey Garlic Meatballs and it tasted so good I am going to make it on repeats for dinner this winter.
Luscious gravy dunked with meatballs and a tad of honey makes Honey Garlic Meatballs. If you like eating meat then this one dish that you would most certainly not like to miss this season!
Made with a fine mix of honey, garlic sauce, brown sugar, soy sauce, these sweet and spicy cocktail meatballs or Honey Garlic Meatballs is indeed a big hit for a small affair dinner party or a warm dinner plan.
You could definitely prepare meatballs in advance and then use frozen meatballs or frozen garlic meatballs and dunk it in the crock pot of sauce just when you are prepping up for the dinner.
Serve it with The Cutrer Chardonnay for a perfect holiday dinner. The wine comes from the Sonoma County, California and is a balance of Burgundian traditions mixed with Californian ingenuity and a deep appreciation for Sonoma Valley’s terroir.
Now this wine can be easily ordered and delivered to your home. Just be sure to order in advance to your holiday party. If you are around, you should even plan a trip to the vineyards to see the grapes being hand sorted and going into that perfect wine which I paired with Sweet & Spicy Cocktails meatballs.
Having made Asian Chicken Meatballs initially, I definitely had an idea that Honey Garlic Meatballs would taste delish but it took my expectations higher because it tasted way better and different.
Honey Garlic Meatballs are finger licking even as it is, but I would suggest that serve it with rice as its gravy would go very well with the same and you would end up having a pretty wholesome meal as well. Here’s its easy peasy recipe for your reference.
- 1 bread slice Remove the crust and cut into small pieces
- 1 tbsp Milk
- 300 g Chicken Mince
- 1 Egg
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt to taste
- ¼ cup Bread Crumbs
- 1 tsp Red Chilli Flakes
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 2 tsp Garlic Minced
- ¼ cup Onion Finely Chopped
- 2 tbsp Soy Sauce
- ½ cup Tomato Ketchup
- ¼ cup Honey
- 1 tbsp Cornflour
- ¼ cup Water
- Salt to taste
- 2 tbsp Spring Onion Greens Chopped
- Keep bread in a bowl and pour milk on top. Let it rest for 5 minutes.
- Add the remaining ingredients to make the meatball in the bowl and mix well.
- Add some more bread crumbs if the mixture is too sticky.
- Make small lemon sized balls from the mixture.
- Pre heat the oven to 200 degrees C.
- Arrange the meatballs in a baking tray and bake for 15-20 minutes.
- Flip the meatballs once midway.
- Heat butter and oil in a pan.
- Add garlic and onion and fry for 2-3 minutes.
- Add soy sauce, tomato ketchup, honey and cornflour mixed in water.
- Cook for 30 seconds until the sauce thickens.
- Add some more water if the sauce is too thick.
- Add the meatballs and coat them nicely with the sauce.
- Sprinkle spring onion greens on top.
- Serve hot.