Saucy Asian Meatballs
Delicious and comforting meatballs in a sweet and tangy sauce, perfect for family gatherings or cozy dinners.
Ingredients
Meatball Mixture
- 1 lb Ground Meat (beef, pork, chicken, or turkey) Choose your favorite ground meat.
- 1 tbsp Fresh Ginger, minced Adds warmth and brightness; swap for ground ginger if needed.
- 3 cloves Fresh Garlic, minced Using fresh is key!
- 1 4 cup Soy Sauce Provides umami flavor.
- 2 tbsp Honey Balances the saltiness of soy sauce.
- 1 tbsp Sesame Oil A little goes a long way.
- 2 pieces Green Onions, chopped Perfect for garnish or mixing in.
- 1 2 cup Breadcrumbs Can use gluten-free breadcrumbs.
- 1 pieces Egg Helps to bind the mixture together; can substitute with a flax egg.
Sauce
- 1 tbsp Cornstarch Helps thicken the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground meat, minced garlic, ginger, soy sauce, honey, sesame oil, breadcrumbs, egg, and green onions. Mix gently until just combined.
- With slightly dampened hands, form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Cooking
- Bake the meatballs in the oven for about 15-20 minutes, or until golden brown.
- In a small saucepan, combine the remaining soy sauce, honey, and cornstarch mixed with a splash of water. Cook over medium heat, stirring until the sauce thickens.
- Once the meatballs are ready, toss them in the sauce until well coated. Sprinkle with extra chopped green onions before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze meatballs uncooked for up to 3 months and bake from frozen with extra time.