1/2 cup dry whole wheat bread crumbs
1 lb lean ground beef
1 tbsp Caribbean Spice* available at the Zest Spice Shoppe
3 tbsp cornstarch
1 tbsp vegetable oil
2 tbsp honey
2 tsp cornstarch
1 1/2 tbsp water
1/2 cup orange juice
2 tbsp lime juice (about 1 lime)
1 medium mango, peeled and diced
1 tsp Red Pepper Flakes (more if desired)
3 cups hot cooked rice
In a large mixing bowl, combine bread crumbs, ground meat, egg and Caribbean Spice. Mix with hands to thoroughly combine.
Shape meatballs from the ground meat mixture into 1 inch balls. You should get at least 18 balls for 6 servings.
At this point the meatballs can be placed on a tray, wrapped in plastic and refrigerated until ready to cook. Bring them back to room temperature before adding them to the hot oil.
Preheat oven to 350 degrees.
Sprinkle the 3 Tablespoons of cornstarch on a plate or board.
In a medium skillet heat the oil to medium high heat. When the oil is hot, roll the meatballs in the cornstarch and carefully add them to the hot oil. Turn the meatballs to brown all sides and remove them to a paper towel to absorb any extra oil.
In a small bowl, combine honey, 2 teaspoons cornstarch, water, orange juice, mango and red pepper flakes - whisk to combine.
Line the meatballs in one layer in a small baking dish. They can be touching, but not on top of each other. Pour the mango mixture over the meatballs and cook at 350 for 25-30 minutes, basting the meatballs with the mango mixture during cooking. Meatballs should be cooked through and sauce will thicken slightly.
Serve over hot cooked rice.
Serves: 6 servings