Instructions

1. 1
   Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg.
2. 2
   Refrigerate for at least 1 hour.
3. 3
   Shape into 1-ounce balls and dredge meatballs in remaining breadcrumbs.
4. 4
   Melt butter in your largest sauté pan over low heat.
5. 5
   Raise the heat to medium. Place balls in skillet, working in batches if needed. Cook until well-browned with an internal temperature of 160 °F.
6. 6
   Place meatballs in a 200°F oven to keep warm.
7. 7
   Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼.
8. 8
   Return meatballs to pan and toss to coat.
9. 9
   Serve warm.