Chili and Lime Glazed Meatballs
Featuring Natalie's
Lime Juice
Ingredients
Meatball Ingredients:
- 1 lb Ground Beef
- ¼ Cup Natalie's Lime Juice
- ¼ Cup Breadcrumbs
- 1 Egg
- 1 Teaspoon Salt
- 1 Teaspoon Turmeric
- 1 Tablespoon Garlic Powder
- ½ An Onion Diced
- ½ Teaspoon Chili Flakes
- 4 cups Thai vermicelli Rice Noodles (or white rice)
- 3 Sliced Green Onions
Glaze Ingredients:
- ½ Cup Sweet Thai Chili Sauce
- ¼ Cup Lime Juice
- 2 Tablespoons Soy Sauce
- Zest of 1 Lime
Directions
- Prepare the meatballs by combining all ingredients in a mixing bowl and mix well. Set aside.
- Prepare the glaze by whisking together all glaze ingredients and mix well. Set aside.
- Prepare the rice noodles or white rice according to the box directions while cooking the meatballs.
- In a cast-iron skillet heat over medium-high heat.
- Using a cookie scoop to create 2 tablespoon-sized meatballs and place them in the skillet.
- Let the meatballs cook for 1 to 2 minutes on each side until browned on each side.
- Pour the glaze over the meatballs and cook for an additional 5 minutes until it has reduced a bit and thickened.
- Toss the meatballs to coat them completely and serve over rice noodles or rice and top with sliced green onion.
