Honey Balls Recipes

HONEY-GARLIC GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

HONEY GARLIC MEATBALLS

Steps:

• Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
• Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
• Cook on Low for for 4 hours, stirring occasionally.

HONEY BALLS

Steps:

• mix together all ingredients except crushed corn flakes.
• Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes.
• Chill before serving.

LOUKOUMADES - GREEK HONEY BALLS (EASY HOMEMADE DONUTS)

Steps:

• In a large bowl combine all ingredients for the dough.
• Preheat oven to 45°C / 113 °F.
• Cover the bowl with a dampened tea towel and add in the oven.
• Turn off the heat and let the dough rise for about 30-45 minutes. Or leave it until the dough has tripled in size.
• Add plenty of frying oil in a pan and heat over high heat. Fill a glass with cold water and keep aside (use this water to dip your teaspoon in, after each time you're about to take a spoonful of the dough, see next step).
• Grab a handful of the dough, and squeeze it in order for it to get out at the top of your fist. With a teaspoon, scrape the excess dough (about a spoonful of a teaspoon) from the top of your fist and add it to the hot oil. Repeat this process to create as many donuts as you like.
• Cook for a minute or two on each side until they get a deep golden color. Use two forks in order to flip them. NOTE: Make sure they're not overcrowded in the pan.
• Using a skimmer transfer the donuts on paper towels to drain excess oil.
• Sprinkle with lots of honey, icing sugar, cinnamon, walnuts, or any other topping of your liking.
• Don't forget to eat them while they're warm otherwise they get spongy when they're cold.

STRUFFOLI ITALIAN HONEY BALLS

Steps:

• In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and Grand Marnier (or orange juice), start to combine with a fork until crumbly.
• Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 - 1/2 tablespoons flour and knead together to form a soft dough. Cover with a clean tea towel and let rest 30 minutes.
• Place the dough on a lightly floured surface and roll into thin ropes 1/4 inch in diameter. Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.
• In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.
• While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.
• Then form the honey balls into desired shape, dome, donut (see video)** pyramid. It is best to oil the glass before placing it in the middle of the plate. Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 - 2 hours) and then serve. Enjoy!

STRUFFOLI | ITALIAN HONEY BALLS RECIPE

Steps:

• Melt the butter in a double boiler and let it cool. In a large bowl, mix together the flour with the baking powder and a pinch of salt.
• Add sugar, melted butter, the liquor, eggs and the orange zest. Mix the ingredients with the help of a wooden spoon.
• Continue to knead with your hands, until you get a homogeneous dough, free of lumps. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.
• After the resting time, cut the dough into equal parts. With your flat hands, roll each piece on the work surface as if to make a cylinder about 1 cm (about 1/2 inch) thick.
• Slice the roll of dough with the help of a small knife into many pieces of 1 cm (1/2 inch) in size. You can leave your Sruffoli in small pieces or give them the shape of balls by rolling them between the palms of your hands.
• Fry Struffoli few at a time turning them a couple of times. In 30-40 seconds they will be ready. Drain them with a skimmer and place on a serving dish, covered with absorbent kitchen paper.
• In a saucepan that can contain all the struffoli, pour almost all the honey and some rainbow sprinkles. Heat over very low heat, stirring with a wooden spoon. This step is to make the honey more liquid and more malleable.
• Turn off the heat and add the struffoli. Add one more tablespoon of sprinkles and mix all together. When all the Struffoli are wrapped in honey and sprinkles, immediately transfer them, still hot, to a serving dish.
• Give them the shape you prefer, for example the classic pyramid or the classic donut shape that resembles a Christmas wreath!

GUY'S HONEY BALLZ: LOUKOMADES

Steps:

• For the dough: Combine all the dough ingredients in large mixing bowl. Mix until well combined. Transfer the dough to another large oiled mixing bowl. Cover and let the rise until doubled in size, about 1 1/2 hours.
• For the honey sauce: In medium pot, bring the water to a boil over medium heat and add the sugar, vanilla, cinnamon, and lemon juice. Simmer the mixture for 45 minutes, then add the honey and cook for 5 more minutes. Set aside until ready to use.
• For the topping: Mix the sugar and cinnamon in a small bowl and reserve.
• Heat a few inches of oil in a deep-fryer over high heat.
• Use a tablespoon to form 1/2-inch diameter balls of dough.
• Add the dough balls to the deep-fryer and fry until cooked through and golden brown. Remove from the oil and drain on paper towels. Transfer the fried dough balls to a serving platter. Drizzle with honey sauce and sprinkle with the cinnamon sugar.

HONEY-OAT POWER BALLS

Steps:

• Beat 1 cup each rolled oats and crunchy peanut butter with 1/2 cup sweetened shredded coconut and 1/3 cup each ground flaxseed, chopped dried cranberries and honey. Roll into 1-inch balls, then roll in ground flaxseed. Freeze until firm. Drizzle with more honey to serve.

STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

HONEY MILK BALLS

Steps:

• Mix all ingredients until evenly combined with clean hands or a silicone spoon.
• Form into 1-inch balls. Remember these are no bake!
• Serve immediately if able, but can be stored in an airtight container for later.
• Glass of milk required for a delicious treat.
• It is recommended that children under two not be served honey.