Instructions:
Step 1 In a large bowl, combine ground meat, breadcrumbs, egg, Parmesan, garlic, onion powder, salt, and pepper. Mix until just combined and form into meatballs.
Step 2 Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides, about 5-7 minutes total. Remove excess grease if needed.
Step 3 In a small bowl, mix together barbecue sauce, honey, soy sauce, Dijon mustard, and red pepper flakes.
Step 4 Pour the glaze over the meatballs. Lower heat and simmer for 8-10 minutes, turning occasionally, until the glaze thickens and coats the meatballs.
Step 5 While meatballs cook, boil potatoes in salted water until fork tender, about 15-20 minutes. Drain and mash with butter and warm milk. Season with salt and pepper.
Step 6 Sauté snap peas in a pan with butter or olive oil for 2-3 minutes until tender-crisp. Season lightly with salt.
Step 7 Serve glazed meatballs alongside mashed potatoes and snap peas. Garnish with chopped chives or parsley if desired.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and glaze in a skillet or microwave. Mashed potatoes can be reheated with a splash of milk for creaminess. Snap peas are best reheated quickly in a skillet to retain texture.
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