Meatballs with Honey Lime Sauce

Ingredients

• 500 gGround beef
• 6 gSalt
• 2.3 gPepper
• 1.8 gChili flakes
• 60 gBreadcrumbs
• 1 gRosemary
• 1 gThyme
• 50 gEgg
• 27.33 gButter
• 60 mlChicken broth
• 42.6 gHoney
• 90 mlLime juice

Instructions

1. 1

   Prepare the meat mixture

   • Mix the ground beef, 30 g breadcrumbs, 1 tsp salt (approx. 6 g), black pepper, red pepper flakes, rosemary, thyme and the beaten egg in a large bowl until evenly combined.
   • Cover and refrigerate at least 1 hour (this firms the mixture and lets breadcrumbs absorb moisture).
2. 2

   Shape and brown

   • Form small balls from the chilled mixture (about 28 g each).
   • Dredge the meatballs in the remaining 30 g breadcrumbs.
   • Melt the clarified butter (2 tbsp) in a large skillet over low heat, then increase to medium.
   • Cook the meatballs in batches until well browned and the internal temperature reaches about 71 °C.
   • Keep finished meatballs warm in a 95 °C oven.
3. 3

   Make the sauce and finish

   • Deglaze the pan with the chicken broth (60 ml), scraping up browned bits.
   • Add the honey (2 tbsp) and lime juice (about 90 ml) and bring to a boil.
   • Reduce until the sauce has thickened by roughly 25%.
   • Return the meatballs to the pan and toss to coat with the glaze.
   • Serve warm.