A delightful twist on classic meatballs, featuring a tangy and sweet glaze.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the milk, 1 tablespoon of Worcestershire sauce, ground beef, and onion powder. Mix gently until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly.
Using a small scoop ensures uniform meatballs.
Bake the meatballs in the preheated oven for 12-15 minutes, or until cooked through.
Check for doneness by cutting into one meatball to ensure no pink remains.
Meanwhile, in a saucepan, combine the ketchup, brown sugar, soy sauce, and the remaining Worcestershire sauce. Heat over medium heat, stirring until the sugar dissolves and the glaze thickens.
Stir constantly to prevent the glaze from burning.
Add the baked meatballs to the saucepan with the glaze. Stir gently to coat each meatball evenly.
Use a gentle hand to avoid breaking the meatballs.
Simmer the meatballs in the glaze for 5-10 minutes to allow the flavors to meld.
Simmering enhances the flavor and ensures the meatballs are heated through.
Serve the glazed meatballs warm, garnished with chopped parsley if desired.
Serve with toothpicks for an easy appetizer option.
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