My friend asked me to make an appetizer to bring to her annual Oscar Party, which always makes me happy because I love any excuse to make food to feed to other people and she almost never asks for any help so I felt extra special. I made Rosemary Honey Brie Pops and these sticky meatballs. I have had this recipe from Smitten Kitchen kicking around in the back of my mind for ages and immediately thought they would be perfect for an Oscar party. In my opinion, everyone likes a little meat on a stick and it went with the brie pops theme. I could almost live my entire life eating food on a stick if I could just figure out a way to serve skewered noodles. It will come to me eventually.
I had intended to use Smitten Kitchen's meatball recipe too but I made the glaze first and it was really sweet. I felt that the meatballs needed to be a bit more savoury with, perhaps, a sour element to balance that sweetness out so I decided to make my own vietnamese meatballs but I did replace the onion in my recipe with scallion because I loved that about her recipe. I think the fish sauce in the meat really cuts some of sugar of the glaze and obviously, I skipped the part where I roll my meatballs in sugar before I bake them since you are basically drizzling them in sticky, liquid sugar.
It was a match made in heaven.
adapted from Smitten Kitchen and The Yum Yum Factor