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
Units
Scale
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
