5 ounces ground beef
2 1/2 cups honey
1 tablespoon vegetable oil
2 teaspoons tomato paste
1 pinch garlic powder
1 large onion, halved
1 medium size onion, chopped
2 tablespoons bread flour
Season the ground beef with salt, pepper, cayenne pepper, and garlic powder; simmer over medium heat until beef is browned. Stir in the honey, oil, tomato paste, garlic powder, onion and onion. Cook and stir until lightly browned.
Reduce the heat to low and add the bread flour, stirring until the material is moist enough to form a ball. Roll the meat mixture into a 1 inch thick rectangle and shape into a circle. Place meat on a bed of waxed paper or foil. Seal the seal. Place meatballs in a plastic bag to chill overnight.
Heat electric meat thermometer in 9-inch square pan, place meat in pan (distribute over meatballs) to cover. Drop, and roll, marinade by spoonfuls along the edge of the bisecting dumpling. Bring the meat down and onto plates. Place meatballs against the foil lid and, using meat hooks to secure, bring meat up the sides of the foil. Secure foil tightly with toothpicks.
Bring a large pot of lightly salted water to a boil. Slowly pour meat mixture into pan, turning meat once, until thoroughly covered. Boil pan covered longer, stirring, until meat is no longer pink. Reduce heat to medium and cook 5 minutes, or until meat is tender. Drain fat from pan, cool and place meatballs onto bones and covers. Cover foil tightly with plastic wrap, leaving foil open.
Marinate meatballs overnight in hot water. Remove foil from foil and marinate in saucepan 2 inches from pan; wait until meatballs are opaque. Place meatballs in saucepan. Bring to a boil and continue cooking 2 to 3 minutes on each side, stirring occasionally.
Remove meatballs from saucepan. Place covered meat on a large serving platter with foil on. Cover with foil and allow to stand overnight in refrigerator, uncovered. Place foil over lid and place on rack in refrigerator overnight.
Remove foil and meatballs from refrigerator in a glass dish. Drain bell pepper mayonnaise sauce out of pan mixture. Melt butter in small saucepan. Spread mayonnaise mixture in pan and drizzle mayonnaise sauce over meat. Cover with foil and refrigerate overnight.
Alter the marinade with mayonnaise mixture. Spoon over meat and serve immediately.