Meatballs with a honey-balsamic glaze

These delightfully seasoned meatballs are a great complement to your holiday meal. They also make a fantastic appetizer.

Start to finish: 30 minutes
Servings: 24 meatballs

Ingredients
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup milk
• 1 egg
• 2/3 cup breadcrumbs
• 1 tablespoon old-style mustard
• 9 ounces ground pork
• 9 ounces ground beef
• Salt and pepper, to taste
• 3/4 cup ketchup
• 1/2 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon yellow mustard
• 1 tablespoon balsamic vinegar
• 2 tablespoons balsamic reduction
• 2 tablespoons chives, finely chopped

Directions
1. Preheat the oven to 400 F.
2. In a small pan, melt half the butter. Add onion and 1 clove of garlic, and cook over medium-high heat until the onion is translucent. Pour into a large bowl and let cool.
3. In the same bowl, add the milk, egg, breadcrumbs, old-style mustard, pork, and beef. Salt and pepper to taste. With your hands, combine the mixture until it’s uniform and then form it into 24 bite-size meatballs.
4. Place the meatballs on a baking sheet lined with parchment paper. Bake in the oven for 12 minutes.
5. While the meatballs cook, melt the rest of the butter in a pot. Add the rest of the garlic and cook for a few minutes. Add the ketchup, honey, soy sauce, yellow mustard, and balsamic vinegar. Salt and pepper to taste. Mix well and let simmer for about 5 minutes.
6. Once the meatballs are cooked, transfer them into the pot and gently mix until they’re well coated in sauce. Place them one by one on a plate.
7. Top the meatballs with the balsamic reduction and chives. Place a toothpick in each one to make them easier to serve.