YOUR SOLIN GENERATED RECIPE
Agave-Glazed Beef Meatballs with Panko
Oven-baked grass-fed beef meatballs tossed in a sticky agave-tomato glaze, served with crisp steamed broccoli for a satisfying and vibrant meal.
INGREDIENTS
7 oz Ground grass-fed beef (93% lean)
3 tbsp Panko bread crumbs
1 large Egg white
0.5 tbsp Agave syrup
1 tbsp Tomato paste
0.5 tbsp Tamari
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1.5 cups Broccoli florets
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, combine the ground beef, panko bread crumbs, egg white, garlic powder, onion powder, sea salt, and black pepper.
Gently mix the ingredients with your hands until just incorporated, being careful not to overwork the meat which can make it tough.
Form the mixture into small 1-inch meatballs and space them evenly on the prepared baking sheet.
Bake the meatballs for 12 to 15 minutes or until they are cooked through and slightly browned on the outside.
While the meatballs bake, whisk the agave syrup, tomato paste, and tamari in a small saucepan over low heat until the glaze is smooth and glossy.
Steam the broccoli florets in a steamer basket for 4 to 5 minutes until they reach a tender-crisp texture.
Remove the meatballs from the oven, toss them in the warm agave glaze until well-coated, and serve immediately alongside the steamed broccoli.