Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- ½ cup dried breadcrumbs
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 egg , beaten
- 2 tbsp clarified butter
- ¼ cup chicken broth
- 2 tbsp honey
- 3 limes , juiced
Directions
Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg.
Refrigerate for at least 1 hour.
Shape into 1- ounce balls and dredge meatballs in remaining breadcrumbs.
Melt butter in your largest sauté pan over low heat.
Raise the heat to medium. Place balls in skillet, working in batches if needed. Cook until well-browned with an internal temperature of 160 °F.
Place meatballs in a 200°F oven to keep warm.
Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼.
Return meatballs to pan and toss to coat.
Serve warm.