Go Back

Honey Balsamic Glazed Meatballs with Goat Cheese

Juicy beef and pork meatballs coated in a sticky balsamic glaze, served over creamy whipped potatoes and topped with tangy goat cheese.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Modern American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 80/20 lean
  • 1 lb ground pork
  • 1 cup panko breadcrumbs
  • 0.5 cup milk
  • 1 large egg
  • 2 cloves garlic minced
Glaze
  • 1 cup balsamic vinegar
  • 3 tbsp brown sugar or honey
  • 1 tbsp Worcestershire sauce
Serving
  • 2 lbs Yukon Gold potatoes for mash
  • 4 oz goat cheese crumbled
  • 1 bunch fresh thyme

Equipment

  • Large mixing bowl
  • Baking sheet
  • Large Skillet
  • Potato ricer or masher

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix breadcrumbs and milk in a small bowl; let sit for 5 minutes.
  3. Combine meats, soaked breadcrumbs, egg, garlic, and seasonings. Form into balls and bake for 20 minutes.
  4. Boil potatoes until tender, drain, and mash with butter and cream until smooth.
  5. In a skillet, simmer vinegar, sugar, and seasonings until reduced and syrupy.
  6. Toss baked meatballs in the glaze to coat evenly.
  7. Serve meatballs over mashed potatoes, topped with crumbled goat cheese and thyme.

Notes

To ensure tenderness, do not overmix the meat. The glaze will thicken as it cools, so serve immediately.