Description
Juicy beef meatballs coated in a sticky, sweet-savory, and spicy honey garlic glaze. This recipe is designed for quick weeknight dinners, ready in about 30 minutes with simple pantry ingredients.
Ingredients
Scale
- 1 pound ground beef (80/20 fat content)
- ½ cup panko breadcrumbs
- 2 tablespoons milk
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 2 stalks green onions, finely chopped
- ½ teaspoon black pepper
- 1 tablespoon oil (for frying)
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon sesame oil
Instructions
- In a medium bowl, combine milk and panko breadcrumbs. Let sit for 2 minutes to absorb the milk.
- Add ground beef, egg, minced garlic, grated ginger, 1 tablespoon soy sauce, chopped green onions, and black pepper to the bowl. Mix gently with hands or a fork until just combined; do not overmix.
- Roll the mixture into 1.5-inch diameter balls (yields 20-24 meatballs). Place on a parchment-lined baking sheet.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add meatballs in batches to avoid overcrowding. Brown for 2-3 minutes per side until browned on all sides. Remove to a plate and set aside.
- In a small bowl, whisk together honey, ¼ cup soy sauce, rice vinegar, Sriracha, minced garlic, and the cornstarch-water slurry.
- Reduce skillet heat to medium-low. Pour the glaze into the same skillet used for meatballs. Let bubble for 1-2 minutes until slightly thickened.
- Return meatballs to the pan, tossing gently to coat evenly in the sauce. Simmer for 2-3 minutes until meatballs are cooked through (internal temperature 160°F) and sauce is glossy.
- Remove from heat, drizzle with sesame oil, and toss. Garnish with extra green onions and sesame seeds if desired. Serve immediately.
Notes
Do not overmix the meat to prevent dense, rubbery meatballs. Ensure meatballs reach an internal temperature of 160°F. The glaze can be adjusted for spice level by varying the amount of Sriracha. Leftovers can be stored in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 5 meatballs per serv
- Calories: 320
- Sugar: 18
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: beef meatballs, spicy honey garlic, quick dinner, weeknight meals, easy recipe, Asian inspired, honey glaze, ground beef recipes