Gluten Free Honey Balsamic Meatballs
Serving Size: 6
1 Bag Rosina Gluten Free Italian Style Meatballs
½ cup balsamic vinegar
¾ cup Ketchup
½ cup Brown Sugar
¼ cup Honey
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dijon Mustard
¼ Teaspoon Garlic Powder
Salt and Black Pepper to taste
- In a large saucepan over medium-high heat combine Balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, Dijon mustard, garlic powder, and salt and pepper. Bring to a boil stirring intermittently. Reduce the heat to low and simmer for 45 minutes, or until the sauces has thickened and lost its vinegary bite.
- Meanwhile cook Rosina Gluten Free meatballs according to the package instructions.
- Gently add the cooked meatballs to the sauce and stir to coat, Serve immediately.
- To serve Transfer meatballs to a serving dish serve as an appetizer with toothpicks or over hot cooked rice.