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Weeknight • Beef

Saucy Ginger Garlic Meatballs

These tender meatballs are smothered in a savory, slightly sweet ginger-garlic sauce that comes together in minutes.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Saucy Ginger Garlic Meatballs

Forget boring weeknights! These Saucy Ginger Garlic Meatballs are here to liven up your dinner table with a punch of flavor and an incredibly simple cooking process. They're juicy, tender, and coated in a sticky, irresistible sauce that will have everyone asking for seconds.

Ingredients

Yield: 4 servings

For the Meatballs

  • 1 lb ground beef (80/20 or 85/15)
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil for cooking

For the Sauce

  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For Serving (Optional)

  • Cooked rice or noodles
  • Sesame seeds
  • Sliced green onions

Preparation

  1. Step 1

    In a medium bowl, combine ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, salt, and pepper. Mix gently until just combined. Avoid overmixing.

  2. Step 2

    Form the mixture into 1-inch meatballs (about 18-20 meatballs).

  3. Step 3

    Heat vegetable oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.

  4. Step 4

    In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and sesame oil for the sauce.

  5. Step 5

    Pour the sauce mixture into the same skillet (no need to clean). Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

  6. Step 6

    Add the cooked meatballs back into the skillet and toss to coat them completely in the sauce. Cook for another 1-2 minutes to heat through.

  7. Step 7

    Serve immediately over rice or noodles, garnished with sesame seeds and green onions, if desired.

Tips

  • To make cleanup even easier, bake the meatballs instead of pan-frying. Bake at 400°F (200°C) for 15-20 minutes, then add to the sauce.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • Leftovers are delicious! Store in an airtight container in the fridge for up to 3 days.

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