Meatballs with Honey Lime Sauce

• 1 pound ground beef
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• ½ cup dried breadcrumbs
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 egg, beaten
• 2 tbsp clarified butter
• ¼ cup chicken broth
• 2 tbsp honey
• 3 limes, juiced

Ingredients for 3 servings (765 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg.

2. 2

   Refrigerate for at least 1 hour.

3. 3

   Shape into 1-ounce balls and dredge meatballs in remaining breadcrumbs.

4. 4

   Melt butter in your largest sauté pan over low heat.

   Stovetop
5. 5

   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.

   Stovetop
6. 6

   Place meatballs in a 200°F oven to keep warm.

   Oven
7. 7

   Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼.

   Stovetop
8. 8

   Return meatballs to pan and toss to coat.

9. 9

   Serve warm.