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These Garlic and Ginger Meatballs with a sticky Honey Glaze are sure to please a crowd. Whether that crowd be a cocktail party, a dinner at home with the family, or a chill night in with friends, they will fit the occasion. They come together quickly and can be served on their own as an appetizer, or with white rice and veggies to round out as an easy weeknight dinner.
Table of Contents
Why You’ll Love This Recipe
This recipe is great for many reasons:
- Comes Together Quickly – The total time to prepare this recipe from start to finish is 25-30 minutes.
- Ingredients Are Easily Sourced – Most of these ingredients can be found in many supermarkets, and also on Amazon.
- The Recipe is Versatile – This recipe can be a standalone for appetizers or hors d’oeuvres options at intimate gatherings or larger events, and it can also be a simple weeknight dinner paired with your favorite starch and veggies.
- The Meatballs Can Be Made In Advance: These meatballs freeze beautifully, and you don’t even have to defrost them before cooking. After forming the meatballs freeze them in a single layer on parchment lined sheet tray until solid, and then place them in an airtight bag for up to three months.
More of A Visual Person? Check Out The Video Tutorial For These Garlic and Ginger Meatballs
Ingredients List
Garlic & Ginger Meatballs:
- ground beef
- ginger
- garlic
- soy sauce or tamari
- green onions
- 1 large egg
- panko breadcrumbs
- kosher salt
- ground black pepper
- olive oil
Honey Glaze
- honey
- soy sauce or tamari
- rice vinegar
- garlic
- ginger
- cornstarch
- water
- toasted sesame oil
*For a full list of ingredients and instructions please see recipe card below.
How To Make Garlic and Ginger Meatballs: Step-by-Step Instructions
Garlic & Ginger Meatballs
- Preheat oven to 400°F.
- In a large bowl, combine 1 pound ground beef, 2 teaspoons minced ginger, 2 teaspoons minced garlic, 2 tablespoons soy sauce (or tamari), 4 green onions, 1 large egg, 1/2 cup of panko breadcrumbs, 1/2 teaspoon of kosher salt, and freshly cracked black pepper. Mix until all the ingredients are combined and thoroughly spread throughout the mixture.
- Using a tablespoon measure, scoop table spoon sized meatballs into your hands, and roll until they are circular shaped. Place on a parchment lined sheet tray and drizzle with 1 tablespoon of olive oil.
- Place into preheated oven, and bake until the internal temperature of the meatballs reach 165°F, about 15 minutes.
Honey Glaze
- In a saucepan, combine 1/4 cup honey, 2 tablespoons soy sauce (or tamari), 2 tablespoons rice vinegar, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon cornstarch, 1/2 cup water, and 1 teaspoon toasted sesame oil. Mix until the cornstarch is dissolved and all of the ingredients are combined.
- Place pan over medium heat and bring mixture to a boil. Continue to cook, while stirring, until the mixture thickens to a glaze. You’re looking for a consistency similar to honey. This can take anywhere from 5-10 minutes.
- Place the cooked meatballs into the glaze and toss to coat. Garnish with green onions and or sesame seeds, and serve.
Tips For Making Honey Glazed Garlic and Ginger Meatballs
FAQ’s
Can I make these Honey Glazed Garlic and Ginger Meatballs in advance?
Yes! You can freeze the uncooked formed meatballs by placing them on a parchment lined sheet pan and putting them into a freezer until solid (about an hour). Then transfer them into an airtight container or ziploc bag and store for 3 months. You can cook them from frozen by adding a few more minutes to the cooking time.
Can I use another type of ground meat for my meatballs?
Absolutely. Both ground chicken and ground pork would make excellent substitutions. You can still follow the recipe as is when making those swaps.
Honey Glazed Garlic & Ginger Meatballs
- Total Time: 25 minutes
- Yield: 30 meatballs 1x
Description
These Honey Glazed Garlic and Ginger Meatballs are sure to please a crowd. They come together quickly and can be served on their own as an appetizer, or with white rice and veggies to round out as a meal. Adapted from Ahead of Thymes recipe.
Ingredients
Garlic & Ginger Meatballs:
- 1 pound ground beef
- 2 teaspoons ginger, minced
- 2 teaspoons garlic, minced
- 2 tablespoons soy sauce or tamari
- 4 green onions, sliced thin
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon kosher salt
- ground black pepper
- 1 tablespoon olive oil
Honey Glaze:
- 1/4 cup honey
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 teaspoon garlic. minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon cornstarch
- 1/2 cup water
- 1 teaspoon toasted sesame oil
Instructions
Garlic & Ginger Meatballs
- Preheat oven to 400°F.
- In a large bowl, combine 1 pound ground beef, 2 teaspoons minced ginger, 2 teaspoons minced garlic, 2 tablespoons soy sauce (or tamari), 4 green onions, 1 large egg, 1/2 cup of panko breadcrumbs, 1/2 teaspoon of kosher salt, and freshly cracked black pepper. Mix until all the ingredients are combined and thoroughly spread throughout the mixture.
- Using a tablespoon measure, scoop table spoon sized meatballs into your hands, and roll until they are circular shaped. Place on a parchment lined sheet tray and drizzle with 1 tablespoon of olive oil.
- Place into preheated oven, and bake until the internal temperature of the meatballs reach 165°F, about 15 minutes.
Honey Glaze
- In a saucepan, combine 1/4 cup honey, 2 tablespoons soy sauce (or tamari), 2 tablespoons rice vinegar, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon cornstarch, 1/2 cup water, and 1 teaspoon toasted sesame oil. Mix until the cornstarch is dissolved and all of the ingredients are combined.
- Place pan over medium heat and bring mixture to a boil. Continue to cook, while stirring, until the mixture thickens to a glaze. You’re looking for a consistency similar to honey. This can take anywhere from 5-10 minutes.
- Place the cooked meatballs into the glaze and toss to coat. Garnish with green onions and or sesame seeds, and serve.
Notes
You can freeze the uncooked formed meatballs by placing them on a parchment lined sheet pan and putting them into a freezer until solid (about an hour). Then transfer them into an airtight container or ziploc bag and store for 3 months. You can cook them from frozen by adding a few more minutes to the cooking time.
- Prep Time: 10 minutes
- Cook Time: 15 mnutes
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