Description
Baked ground beef meatballs tossed in a sweet and savory soy ginger sauce on the stovetop.
Ingredients
Scale
- 1 pound (450 g) lean ground beef
- 1/2 cup (25 g) panko breadcrumbs
- 3 green onions, thinly sliced (white parts only, reserve greens for garnish)
- 1 large egg
- 1 tablespoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon white pepper
- 1/2 cup (120 ml) water
- 1/3 cup (70 g) packed brown sugar
- 1/4 cup (60 ml) low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 4 cloves garlic, grated
- 2 teaspoons grated fresh ginger
- 2 teaspoons toasted sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon white pepper
- 2 teaspoons toasted sesame seeds
- Reserved green onion tops
Instructions
- Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the panko breadcrumbs, white parts of the green onions, egg, minced garlic, 1 tablespoon soy sauce, salt, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon white pepper. Mix well.
- Add the ground beef to the bowl. Use your hands to gently mix everything together until just combined. Do not overmix.
- Shape the mixture into small meatballs, using about 1 1/2 tablespoons of meat for each. Place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the meatballs are browned and reach a safe internal temperature of 160°F (71°C) on a meat thermometer.
- While the meatballs bake, combine the water, brown sugar, 1/4 cup soy sauce, oyster sauce, hoisin sauce, grated garlic, ginger, sesame oil, 1/8 teaspoon red pepper flakes, and 1/8 teaspoon white pepper in a large skillet.
- Place the skillet over medium-high heat and whisk until the sugar dissolves. Bring the liquid to a simmer.
- Reduce the heat to low and let the sauce simmer for 5 to 6 minutes, stirring frequently, until it thickens slightly.
- Transfer the cooked meatballs to the skillet. Toss them in the sauce until well coated. Garnish with sesame seeds and the reserved green onion tops before serving.
Notes
- Use a digital meat thermometer to ensure the meatballs reach a safe internal temperature of 160°F (71°C).
- Using wet hands makes rolling the meatball mixture easier and prevents the meat from sticking to your palms.
- You can substitute ground turkey or ground pork for the beef if you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked and Stovetop
- Cuisine: Asian-American