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If you’re on the lookout for a dish that combines savory, sweet, and a hint of spice, look no further than ginger soy glazed meatballs. This recipe is a culinary treasure that marries the rich umami flavors of soy sauce with the refreshing zest of ginger. Each bite is a delightful experience, bursting with flavor and an inviting aroma that will captivate your senses. Perfect for a weeknight dinner, party appetizers, or even a lunchbox treat, these meatballs are as versatile as they are delicious.

Ginger Soy Glazed Meatballs

Discover the irresistible flavors of ginger soy glazed meatballs, a perfect blend of savory and sweet with a spicy twist. This adaptable recipe allows you to use different ground meats, ensuring there's an option for everyone. Fresh ginger and garlic enhance the taste, while the homemade glaze offers a delightful finish. Serve these meatballs as a main dish, appetizer, or lunchbox treat and enjoy their versatility and satisfying texture. Elevate your culinary experience with this delicious and flavorful dish!
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Ingredients
  

1 lb ground beef (can substitute with pork, chicken, or turkey)

1/2 cup breadcrumbs (preferably panko for added crunch)

1/4 cup chopped green onions (using both green and white parts for flavor)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon low-sodium soy sauce

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 alternative)

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 mixing bowl, combine the ground meat, breadcrumbs, chopped green onions, minced garlic, grated fresh ginger, soy sauce, sesame oil, egg, salt, and black pepper. Use your hands to mix the ingredients until just combined, being careful not to overmix as this can make the meatballs tough.

    Form the Meatballs: With your hands, take a portion of the mixture and shape it into meatballs, aiming for a size of about 1 to 1.5 inches in diameter. Place each meatball on a baking sheet lined with parchment paper to facilitate easy transfer. You should yield approximately 20-24 meatballs, depending on your size preference.

      Cook the Meatballs: In a large skillet, heat the vegetable oil over medium heat. Once the oil is shimmering, add the meatballs in batches to avoid overcrowding the pan. Cook them for about 6-8 minutes, turning occasionally, until they are evenly browned on all sides and reach an internal temperature of 160°F. When cooked through, remove them from the skillet 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 the mixture to simmer gently for 2-3 minutes. Slowly incorporate the cornstarch slurry into the sauce while stirring continuously to achieve a thickened consistency. Once thickened, remove the saucepan from heat.

          Glaze the Meatballs: Carefully add the cooked meatballs to the saucepan and gently toss them in the glaze, ensuring they are well-coated. Allow the meatballs to simmer in the glaze for an additional 2 minutes to let them absorb the rich flavors.

            Serve: Transfer the luscious ginger soy glazed meatballs to a serving dish. Garnish generously with sesame seeds and additional chopped green onions. These savory meatballs pair beautifully with steamed rice, can be served over noodles, or enjoyed on toothpicks as an enticing appetizer.

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