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Ginger Soy Glazed Meatballs are a delightful fusion of savory and subtly sweet flavors, embodying the essence of Asian cuisine while being incredibly versatile. This dish has its roots in various Asian cultures, where meatballs are often enjoyed in soups, stir-fries, or as standalone appetizers. The combination of ginger and soy sauce brings an aromatic depth to the meatballs, making them a favorite in many households.

Ginger Soy Glazed Meatballs

Discover the mouthwatering flavors of Ginger Soy Glazed Meatballs! This recipe blends savory and sweet elements, inspired by Asian cuisine, making these meatballs perfect for family dinners or entertaining. Made with fresh ingredients like ginger, green onions, and soy sauce, they offer a delightful taste experience. Serve them over rice, in salads, or as appetizers to impress your guests. Enjoy a nutritious and delicious meal that's easy to prepare and packed with flavor!
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Ingredients
  

1 lb ground beef (alternatively, use ground pork, chicken, or turkey for variation)

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

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

2 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1 tablespoon soy sauce (low-sodium is recommended)

1 tablespoon sesame oil

1 large egg

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil (for frying)

For the Ginger Soy Glaze:

1/3 cup soy sauce

1/4 cup honey (or substitute with maple syrup for a vegan-friendly option)

1-inch piece of fresh ginger, grated

2 tablespoons rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (to create a slurry)

1 tablespoon sesame seeds (for garnish)

Extra chopped green onions (for garnish)

Instructions
 

Prepare the Meatball Mixture: In a sizable mixing bowl, combine the ground meat with panko breadcrumbs, chopped green onions, minced garlic, freshly grated ginger, soy sauce, sesame oil, egg, salt, and black pepper. Mix until all ingredients are well blended, taking care not to overmix, which can result in tougher meatballs.

    Form the Meatballs: With your hands, shape the mixture into meatballs, approximately 1 to 1.5 inches in diameter. Arrange them on a baking sheet lined with parchment paper, which will facilitate easy transfer during cooking. This recipe should yield about 20-24 meatballs, depending on size.

      Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering hot, carefully add the meatballs in batches to prevent overcrowding the pan. Cook for 6-8 minutes, turning them occasionally for even browning, until they are golden on all sides and reach an internal temperature of 160°F. Once cooked, remove the meatballs from the skillet and set aside.

        Make the Ginger Soy Glaze: In a small saucepan, whisk together the soy sauce, honey, grated ginger, and rice vinegar over medium heat. Allow the mixture to simmer for 2-3 minutes. Gradually incorporate the cornstarch slurry while stirring constantly until the sauce thickens. Remove from heat once the desired consistency is reached.

          Glaze the Meatballs: Return the cooked meatballs to the saucepan with the glaze and gently toss them until they are thoroughly coated. Allow them to simmer in the glaze for an additional 2 minutes, which will enhance the flavor absorption.

            Serve: Transfer the glazed meatballs to a serving dish. For garnish, sprinkle sesame seeds and additional chopped green onions on top. These delicious meatballs can be served over steamed rice, tossed with noodles, or presented on toothpicks as a delightful appetizer.

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