A small update to this recipe:  if, like me, you prefer your glaze slightly more savory then sweet, add another tablespoon of soy sauce to the mixture. That  should take care of your sodium fix!

Before we get to the details I want to take this opportunity and issue a serious warning. Do not make these meatballs. I mean it. If you do, there will be no way back to the simple days of tomato sauce. You will be forever obliged to whip up this delicious rich glaze, and then what will become of your life?

I cannot even begin to explain to you how tasty these glazed meatballs are. You just have to try them for yourself.

Any old meatballs recipe would work here. Here’s mine:

Basic meatballs recipe:

1 kg (about 2 lb) lean ground beef
2 medium onions
2-3 slices whole wheat bread
1 large egg
1 cup parsley leafs
salt and pepper to taste (use generously)

I like to mince the onions, bread and parsley in the food processor to an even paste and then mix with the rest of the ingredients. If you do not have a food processor, get one! Just kidding. You can definitely mince your own onions and parsley with a knife and use bread crumbs if you like. It’s just that I’ve actually read the ingredient list on one of these commercial bread crumbs packages. Whatever it is they put in these boxes, it ain’t bread and I don’t want all that Latin in my meatballs. I keep leftover dry bread or unwanted hamburger or hot dog buns in the freezer and use them instead. Frugal AND healthier.

In short, mix minced onions, bread and parsley with meat, egg and spices. Form golf ball sized meatballs and place on an oiled baking sheet. Brush meatballs in oil  or simply use oil spray then bake at a 400 degrees Fahrenheit for 20 minutes. That’s all folks.

For the Glaze:

1 cup tomato ketchup
3-4 Tbsp low sodium soy sauce
3 Tbsp brown sugar
yes that’s it.

Heat together in a large wok to form a warm, thick sauce. Add meatballs. Mix together until meatballs are covered in a beautiful, glossy glaze. Add a sprinkle or two of water if the sauce is too thick. Serve with mashed potatoes and steamed broccoli or in a meatball sub. Fantastic!