|Post-assembly, ready to fry.|
my friend Jacqueline's technique of broiling meatballs next time to see how the results differ.
I took Deb's recommendation to reduce the glaze even longer than the recipe instructs; I found that it took about 40 minutes to reach a consistency I was happy with. While I liked the sauce, I found myself wanting something a little acidic/citrusy to counter its sweetness. I squeezed some lime juice over the whole dish, and it made me happy.
I'll definitely make these again -- It would be handy to have a bunch in the freezer, ready to go on a weeknight! They'd also make great party finger-foods.
|Grab a toothpick and dig in!|