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Soy Ginger Meatballs

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Soy Ginger Meatballs are tender, juicy meatballs tossed in a sweet and savory soy-ginger glaze. Perfect as an appetizer or main dish served over rice or noodles.

Ingredients

  • 1 lb ground beef, chicken, or turkey
  • 1/2 cup breadcrumbs or panko
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the glaze:
  • 1/3 cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 1/2 cup water or chicken broth
  • 1 tsp sesame oil
  • 1 tbsp cornstarch + 1 tbsp water (slurry)
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
  2. In a large bowl, combine ground meat, breadcrumbs, egg, soy sauce, ginger, garlic, green onions, sesame oil, salt, and pepper. Mix until just combined.
  3. Form into 1 to 1½-inch meatballs and place on the baking sheet.
  4. Bake for 15–18 minutes, or until cooked through and browned.
  5. While meatballs are baking, make the glaze. In a saucepan, combine soy sauce, honey, rice vinegar, ginger, garlic, water, and sesame oil. Bring to a simmer.
  6. Stir in cornstarch slurry and cook 2–3 minutes until sauce thickens and becomes glossy.
  7. Add cooked meatballs to the glaze and toss to coat evenly.
  8. Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as an appetizer.

Notes

  • Don’t overmix the meat mixture to keep meatballs tender.
  • Use tamari for a gluten-free option.
  • To make ahead, freeze meatballs before or after baking.
  • Add chili flakes or sriracha to the glaze for heat.

Nutrition

Find it online: https://thefamilycooking.com/soy-ginger-meatballs/