Ingredients
Scale
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- For the sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, garlic, ginger, green onions, breadcrumbs, egg, salt, and pepper. Mix until well combined.
- Form mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 20-25 minutes until browned and cooked through.
- Meanwhile, in a saucepan, combine soy sauce, brown sugar, rice vinegar, and sesame oil. Bring to a simmer.
- Add the cornstarch mixture and cook until the sauce thickens.
- Transfer cooked meatballs into the sauce and toss to coat evenly.
- Serve hot garnished with extra green onions over steamed rice or noodles.
Notes
- You can substitute ground chicken or turkey for beef for a leaner option.
- Adjust the sweetness and saltiness of the sauce to taste.
- Best served immediately, but leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake and simmer
- Cuisine: Asian Fusion
- Diet: Dairy-Free
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg