Go Back
Ginger Soy Glazed Meatballs are a culinary delight that seamlessly blend sweet and savory flavors, making them an irresistible option for any dining occasion. Whether you’re hosting a casual family dinner or planning a festive gathering, this recipe's versatility shines through. These meatballs can serve as a hearty main dish or a delightful appetizer, easily adapting to various settings and preferences.

Ginger Soy Glazed Meatballs

Discover the deliciously balanced world of Ginger Soy Glazed Meatballs. This recipe masterfully combines sweet and savory ingredients, making it perfect for any occasion, from casual dinners to festive gatherings. Packed with fresh aromatics like ginger and garlic, these meatballs are easy to prepare and healthy too. Choose your preferred ground meat and follow simple steps for a delightful dish that can be served as a main course or a bite-sized appetizer, impressing everyone at your table. Enjoy the versatility and vibrant flavors that this dish offers!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef (or pork, chicken, or turkey)

1/2 cup breadcrumbs (preferably panko for crunch)

1/4 cup chopped green onions (a mix of green and white parts)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce (low sodium preferred)

1 tablespoon sesame oil

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon vegetable oil (for frying)

For the Ginger Soy Glaze:

1/3 cup soy sauce

1/4 cup honey (or maple syrup for a vegan option)

1 inch fresh ginger, grated

2 tablespoons rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

1 tablespoon sesame seeds (for garnish)

Extra chopped green onions (for garnish)

Instructions
 

Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated fresh ginger, soy sauce, sesame oil, egg, salt, and black pepper. Mix until fully combined but do not overmix, as this can make the meatballs tough.

    Form the Meatballs: Use your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper for easy transfer. You should have around 20-24 meatballs depending on the size.

      Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook for about 6-8 minutes, turning occasionally, until all sides are browned and they are cooked through (internal temperature should reach 160°F). Remove and set aside.

        Make the Ginger Soy Glaze: In a small saucepan over medium heat, whisk together the soy sauce, honey, grated ginger, and rice vinegar. Allow to simmer for 2-3 minutes. Slowly add in the cornstarch slurry while stirring constantly to thicken the sauce. Once thickened, remove from heat.

          Glaze the Meatballs: Add the cooked meatballs to the saucepan and gently toss them in the glaze until well coated. Let them simmer in the glaze for an additional 2 minutes to absorb more flavor.

            Serve: Transfer the glazed meatballs to a serving dish and garnish with sesame seeds and extra chopped green onions. Serve with steamed rice, over noodles, or enjoy them on toothpicks as an appetizer.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings