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Stuffed Meatballs with Honey-Glazed Carrots

Smoky bacon and spicy brown mustard give these meatballs robust flavor — and a filling of gooey mozzarella cheese makes them even more irresistible.


6 - 6 serving

Total Time

Prep Time

Cook Time


  • chopped
  • 1 lb. ground beef
  • 1/4 c. Worcestershire sauce
  • 1 c. plain dry breadcrumbs
  • 1 egg
  • 2 tbsp. spicy brown mustard
  • 1 tbsp. onion powder
  • cut into 12 (3⁄4-inch) chunks
  • halved lengthwise into 1⁄2-inch-thick slices
  • 1/4 tsp. salt
  • 1 tbsp. honey
  • chopped
  • heated


Heat oven to 425 degrees Fahreneheit. Coat large rimmed baking sheet with cooking spray. In skillet over medium heat, cook bacon until crisp, 7 to 8 minutes. Drain on paper towels; reserve 1 tablespoon drippings in skillet. In bowl, mix beef, bacon, Worcestershire sauce, breadcrumbs, egg, mustard and onion powder. Shape into 12 balls; tuck 1 cheese chunk into center of each, covering with meat. Transfer to baking sheet. Bake 12 to 15 minutes or until no longer pink, turning once. 

Heat reserved drippings over medium-low. Add carrots and salt; cover . Cook 15 minutes. Stir in honey. Cook uncovered until glazed, 3 to 5 minutes, then sprinkle with parsley. Serve with meatballs and potatoes.

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