These Gingerbread Spice Meatballs are a match made in heaven between deliciously tender meatballs and your favorite gingerbread spice - all topped off with the best Honey-Balsamic Glaze. Perfect as an appetizer for your next dinner party (maybe New Year's?) or as part of your Christmas Smörgåsbord.
Heat 2 tablespoon of butter over medium-high heat and add in the onion. Fry for 3 minutes, then add in the wine. Fry for another 3-5 minutes until the onion is soft and translucent.
Mix the ground beef and pork in a large bowl and add in the fried onion, shredded cooked potato and milk. Mix well. Season with worcestershire sauce, salt, white pepper, and gingerbread spice.
Heat the remaining 1 tablespoon of butter in a pan over medium-high heat. Make one small patty, fry it, and taste to check the seasoning. Adjust according to taste, then make all the meatballs and fry them for about 5 minutes, making sure to cook them on all sides.
Honey Balsamic Glazed Gingerbread Spice Meatballs
Melt the butter over medium heat and add in the honey and white balsamic vinegar. Bring to a boil and simmer for 5-10 minutes, until sticky - when it starts bubbling a lot it's done.
Take the Honey Balsamic Glaze off the heat and add in the sea salt flakes - crush them a bit in your hand if they are very big. Then mix in the meatballs, making sure to coat them on all sides. Place on a serving platter, maybe stick a toothpick in them, and serve.
Notes
Use at least 50% pork for the ultimate tasty meatballs and don't go low-fat - more fat means both more flavor & a juicier texture.
Use your favorite GingerbreadSpice or follow the recommendation in the recipe
Cooking your meatballs over medium-high heat will give them a nice sear and keep the moisture inside - a too low temperature risks drying them out.
White balsamic vinegar can be substituted for regular balsamic vinegar, or rice vinegar.