Finely chop the pepper.
Grate the onion using a grater. (For those who don’t have patience - place the pepper and onion in a food processor until they become mush)
Put the pepper and onion in a bowl with the egg, bread crumbs, soy sauce, Worcestershire sauce and black pepper.
Add the ground beef.
Mix with your hands well and good until everything becomes a unified mix.
Wrap the bowl with plastic wrap and place in the refrigerator for 20-25 minutes. (Or more - up to two hours)
3-4 minutes before the end of the cooling, light the oven to 450 Fahrenheit and line a tray with baking paper.
Remove the meat from the fridge, roll balls and arrange nicely on the baking paper.
When the balls are ready - put them in the oven for 20 - 18 minutes and not one second more! Otherwise the balls will dry!
(whilst the dish is in the oven, I recommended to prepare white rice).
Remove the balls from the oven and let them rest for a few minutes.
In the meantime, take a large skillet and turn the flame on.
When the pan is hot - Crush garlic into it and give it 10-15 seconds to get the heat and soften.
Add the beef stock, honey, and cornstarch and for those who’d like that extra kick – now is the time for Tabasco!
Cook for 2 minutes, stirring with a wooden spoon until the sauce thickens nicely.
Put in the meatballs - Toss and stir until everything is covered with sauce.
Transfer the recipe to a bowl.
Plate up and enjoy!
Meatballs baked in the oven with garlic and honey and without the smallest drop of oil. Delicious and rich!
Serve with white rice.