Picture this: a bustling kitchen, filled with the aroma of honey and lime dancing through the air—it’s a scene straight out of a food lover’s dream.
These meatballs, oh, they’re not just any meatballs; they’re little bites of joy, perfect for those nights when you crave something that’s both sweet and tangy. (Imagine the sound of applause as they hit the table!
) Whether you’re sharing them with friends or savoring them solo, they’re guaranteed to be the star of your next dinner.
Steps
- Lightly coat a 3 1/2- or 4-quart slow cooker with oil and set it aside. Mix ground beef, turkey sausage, oats, eggs, green onions, Worcestershire sauce, and crushed red pepper in a large bowl.
- Form the mixture into about 60 small meatballs, each approximately 2 inches in diameter. Spray a 12-inch nonstick skillet with cooking spray and brown the meatballs in batches over medium heat, turning them once.
- Transfer the browned meatballs to the prepared slow cooker. Cover and cook on a low setting for 4 to 5 hours, or on a high setting for 2 to 2 1/2 hours.
- In a small bowl, whisk together honey, soy sauce, and lime juice. Pour this sauce over the meatballs in the slow cooker and gently toss to coat them evenly.
- Serve the meatballs immediately or keep them warm by covering them and setting the slow cooker to a warm or low setting for up to 1 hour.
Ingredients
- Nonstick cooking spray
- 1½ pounds extra-lean ground beef
- 8 ounces uncooked hot Italian turkey sausage links, casings removed
- 1 cup quick-cooking rolled oats
- 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
- 1 cup finely chopped green onions (about 8 onions)
- 4 teaspoons Worcestershire sauce
- 1 teaspoon crushed red pepper
- 6 tablespoons honey
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons lime juice
Nutritional Values
Calories: 2100 kcal | Protein: 210 g | Carbohydrates: 180 g | Fats: 60 g | Saturated Fat: 30 g | Cholesterol: 510 mg | Sodium: 5250 mg | Fiber: 15 g | Sugar: 75 g
FAQ
- Can the meatballs be baked instead of browned in a skillet?
- Yes, you can bake the meatballs as an alternative to browning them in a skillet. This method might be more convenient if you prefer to avoid extra stovetop cooking.
- How many servings does this recipe make?
- This recipe yields approximately 15 servings, with each serving consisting of four mini meatballs.
- Can I use regular eggs instead of an egg product?
- Absolutely, you can substitute the egg product with regular eggs. You’ll need four lightly beaten eggs if you choose to go this route.
- What is the recommended cooking time in the slow cooker?
- The meatballs should be cooked in the slow cooker on a low-heat setting for 4 to 5 hours, or on a high-heat setting for 2 to 2 1/2 hours.
- What can I serve these meatballs with?
- These Honey-Lime Meatballs make excellent appetizers on their own, but you can also serve them over noodles to transform them into a main dish.
Tips
- When forming the meatballs, use damp hands to prevent the mixture from sticking, ensuring perfectly shaped meatballs every time.
- For a quicker preparation, consider baking the meatballs in the oven on a baking sheet lined with parchment paper instead of browning them in a skillet.
- To enhance the flavor, let the meatballs sit in the honey-lime sauce for a few minutes before serving, allowing them to absorb more of the tangy sweetness.
- If you prefer a spicier kick, increase the amount of crushed red pepper or add a dash of cayenne pepper to the meatball mixture.
Equipment
- Lime Meatballs (Slow Cooker) recipe that you might not normally have at home and may need to buy:
- Slow Cooker (3 1/2- or 4-quart capacity)
- Nonstick Skillet (12-inch)
