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The addition of Blue Moon® Belgian White Ale not only makes these meatballs tender and juicy, but also accentuates the orange flavor in the sweet and spicy glaze.
For the Mini Meatballs, preheat oven to 350°F. Beat egg, 1/2 cup of the beer and garlic in large bowl until just blended. Stir in bread crumbs, 1 teaspoon of the sea salt and 1/2 teaspoon each of the black pepper and coriander. Add ground beef; mix well.
Shape into 1-inch meatballs. Arrange meatballs in single layer on foil-lined 15x10x1-inch baking pan.
Bake 15 to 20 minutes or until cooked through. Drain well.
Meanwhile, for the Sweet and Spicy Sauce, mix tomato sauce, orange marmalade, red pepper, remaining beer, 1/2 teaspoon each sea salt and coriander, and 1/4 teaspoon black pepper in medium saucepan. Bring to boil on medium heat, stirring occasionally. Reduce heat and simmer 15 minutes or until sauce is slightly thickened, stirring occasionally. Add meatballs to sauce; simmer another 5 minutes or until meatballs are heated through.