• 14 oz. Can of stewed tomatoes (with juice), puréed - 398 mL
• 3/4 cup Liquid honey - 175 mL
• 1/4 cup Soy sauce - 60 mL
• 2 tsp. Cornstarch - 10 mL

Directions:

Meatballs:

Combine all 5 ingredients in large bowl. Mix well. Shape into 1 1/2 inch (3.8 cm) balls. Arrange in single layer on ungreased baking sheet. Bake in 500 F (260 C) oven for 10 to 12 minutes until browned. Transfer to ungreased 2 quart (2 L) casserole.

Honey Garlic Sauce:

Melt margarine in medium saucepan on medium. Add garlic. Heat and stir until garlic is soft but not browned.

Add tomatoes and honey. Stir.

Stir soy sauce into cornstarch in small bowl until smooth. Stir into tomato mixture. Bring to a boil, stirring constantly, until slightly thickened. Makes about 2 1/4 cups (550 mL) sauce. Pour sauce over meatballs. Bake, uncovered, in 350 F (175 C) oven for about 20 minutes until meatballs are glazed.

Makes 8 Servings

Note:

To freeze large quantities of meatballs ahead of time, arrange cooked and drained meatballs in single layer on baking sheet. Freeze, uncovered, for about 1 hour until firm. Place in airtight container. Freeze for up to 2 months.

Variation:

These are also wonderful served as an appetizer. Shape into 1 inch (2.5 cm) balls.

Serving Size: Makes 68 Meatballs