NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- ground beef1 lb
- salt1 tsp
- black pepper1 tsp
- red pepper flakes1 tsp
- breadcrumbs, dried1/2 cup
- rosemary, dried1 tsp
- thyme, dried1 tsp
- egg, beaten1
- clarified butter2 tbsp
- chicken stock1/4 cup
- honey2 tbsp
- lime, juiced3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg.
Refrigerate for at least 1 hour.
Shape into 1-ounce balls and dredge meatballs in remaining breadcrumbs.
Melt butter in your largest sauté pan over low heat.
Raise the heat to medium. Place balls in skillet, working in batches if needed. Cook until well-browned with an internal temperature of 160 °F.
Place meatballs in a 200°F oven to keep warm.
Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼.
Return meatballs to pan and toss to coat.
Serve warm.