3tablespoonsmango habanero hot saucedivided (or preferred hot sauce)
2poundslean ground beef
2tablespoonslight olive oil
½cupmango juice or nectar
2teaspoonscornstarchmixed with 2 tsp water
Preheat oven to 300° F. In a large bowl, stir together egg, bread crumbs, 1-tablespoon hot sauce, paprika, salt and pepper. Add mango and ground beef and mix together completely by hand. Roll into roughly 30 (1-inch) balls.
Heat olive oil in a large nonstick pan or skillet to medium-high heat. Brown meatballs in two batches, about 2-3 minutes per side. Place on a large baking sheet 1-inch apart and bake 15 minutes, or until internal temp reaches 160° F. Remove from oven.
Meanwhile: Stir together mango juice, honey and remaining hot sauce in a small saucepan over medium heat just until boiling. Stir in cornstarch, heat one minute more or until thickened. Toss with cooked meatballs and serve immediately. If serving as an appetizer, insert a toothpick in center of each.