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Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs

Sticky asian glazed meatballs in a sweet soy honey ginger sauce in 30 minutes. Tender juicy bites better than takeout for weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce divided
  • 1 tsp kosher salt
  • 1 tbsp neutral oil for the pan
  • 1/3 cup honey
  • 1/4 cup low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch whisked with 2 tbsp water
  • 2 tbsp sliced green onions for garnish
  • 1 tsp toasted sesame seeds for garnish

Method
 

  1. **Soak.** Combine panko and milk in a small bowl and rest 5 minutes until pasty.
  2. **Mix.** Add ground beef, egg, garlic, ginger, 1 tbsp soy sauce, and salt to the panade. Mix gently with hands until just combined. Roll into 24 meatballs about 1.5 inches each.
  3. **Sear.** Heat oil in a large skillet over medium high. Cook meatballs in a single layer, turning often, 8 to 10 minutes until deeply browned and 160F inside. Transfer to a plate.
  4. **Glaze.** In the same pan whisk honey, low sodium soy sauce, rice vinegar, brown sugar, and remaining tbsp soy sauce. Simmer 2 minutes.
  5. **Thicken.** Whisk in the cornstarch slurry and cook 60 seconds until the sauce is thick and glossy.
  6. **Toss.** Return meatballs to the pan and toss to coat. Simmer 2 more minutes so the glaze hugs every ball.
  7. **Serve.** Garnish with green onions and sesame seeds. Serve over rice.

Notes

Use 80/20 ground beef or a mix of beef and pork for the juiciest meatballs. Soak the panko in milk 5 minutes before mixing for that classic tender bite. Wet your hands when rolling so the meat does not stick to your fingers.