Gluten-Free Honey Balsamic Meatballs
- 1 package (22 oz.) Rosina Gluten-Free Italian Style Meatballs
- ½ cup balsamic vinegar
- ¾ cup ketchup
- ½ cup brown sugar
- ¼ cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
In a large saucepan over medium-high heat combine Balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, garlic powder, and salt and pepper. Bring to a boil stirring intermittently. Reduce the heat to low and simmer for 45 minutes, or until the sauces has thickened and lost its vinegary bite. Meanwhile cook meatballs according to the package instructions. Gently add the cooked meatballs to the sauce and stir to coat. Serve as an appetizer with toothpicks or over cooked rice.
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