I’m always on a quest for speedy meatballs that pack a sweet and savory punch. These are a snap to pull together and can be served over rice or buttered noodles.
PREP: 30 MIN. • COOK: 15 MIN./BATCH MAKES: 3 DOZEN MEATBALLS (ABOUT 1 CUP SAUCE)
- ⅔ cup quick-cooking oats
- ½ cup crushed Ritz crackers
- 2 large eggs, lightly beaten
- 1 can (5 oz.) evaporated milk
- 1 Tbsp. dried minced onion
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. honey
- ½ tsp. pepper
- 2 lbs. lean ground beef (90% lean)
SAUCE
- ⅓ cup packed brown sugar
- ⅓ cup honey
- ⅓ cup orange marmalade
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 1 to 2 Tbsp. Louisiana-style hot sauce
- 1 Tbsp. Worcestershire sauce
1. Preheat air fryer to 380°. In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into 1 ½-in. balls.
2. In batches, arrange meatballs in a single layer on greased tray in air-fryer basket. Cook until lightly browned and cooked through, 12-15 minutes. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Serve with meatballs.
1 meatball with 1 ½ tsp. sauce: 90 cal., 3g fat (1g sat. fat), 27mg chol., 170mg sod., 10g carb. (7g sugars, 0 fiber), 6g pro.
