These sticky garlic sesame meatballs will rock your world. They’re loaded with delicious Asian flavors, crazy tender and super easy to make. In just 30 minutes, you’ll have a dish that’s not only quick and easy but is sure to please everyone. Get ready to fall in love with a weeknight dinner that’s bound to satisfy.
Why You’ll Love These Sticky Garlic Sesame Meatballs Recipe
These skillet-seared meatballs are cooked until crisp, finished of with grated ginger and lots of garlic, then cooked in a sticky honey-based sauce. As it simmers, the sauce thickens, delivering the most lustrous meatballs you can imagine. Serve with a crisp salad and a bowl of rice for a delightful meal.
The sticky sauce, with its blend of sweet and savory flavors, makes these meatballs absolutely irresistible. Picture flavor-packed ingredients like garlic, ginger, sesame oil and honey. We balance the floral sweetness of honey with mirin and salty soy sauce, then elevate the whole dish with a touch of sriracha for a mildly spicy and sensational outcome.
It’s a straightforward, satisfying recipe that is bound to become a favorite at your dinner table.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
The Key for Tender Meatballs
Meatballs should be moist and unbelievably tender, so don’t overmix them by handling your meat as little as possible. Put everything into a bowl, and use your hands to carefully and gently mix the other ingredients into the meat. The shorter you mix and form the balls, the lighter they will be. If you overwork the meatballs, they’ll get tough.
Ingredients You’ll Need to Make Sticky Meatballs
- Ground meat: You can use beef, pork, turkey, veal or chicken
- Soy sauce: Low sodium soy sauce for a huge flavor boost.
- Mirin: To balance out the soy sauce. It’s a sweet rice cooking wine with a thick consistency.
- Honey: Maple syrup can be used instead of honey.
- Sesame oil: Toasted sesame oil is the go-to in this recipe.
- Sriracha, use more or less to taste. If you can’t find it, swap for sambal oelek or any other of your favorite hot sauce.
- Garlic: Elevate the flavors by grating the cloves. Add more if you’re a garlic enthusiast.
- Ginger: For a fiery, warming kick that leaves a memorable impression.
- Scallions: They not only enhance the flavors of both the meatballs and the sauce but also add a finishing touch to the dish
Helpful Tips
- Versatility is key with this sticky meatballs recipe! While I used ground pork, you can also experiment with beef, veal, turkey or chicken for a unique twist.
- Pan-frying is the secret to keeping these meatballs incredibly tender.
- When it comes to serving options, the possibilities are nearly endless. Enjoy them with sandwiches, noodles, nachos, tacos, fries, lettuce wraps, ramen, or even as a delectable starter. Let your culinary creativity run wild!
- Toppings: Sesame seeds, peanuts, scallions, cilantro, pickled vegetables,…
- Pair these meatballs with steamed jasmine rice, fried rice, rice noodles, or simply serve alongside some roasted broccoli for a complete meal.
- For an extra burst of freshness, don’t forget to add a side salad with fresh cucumbers.
Storage
- Planning ahead? No problem! Both the sauce and the meatballs themselves can be conveniently stored in an airtight container in the fridge for up to 3 days.
- To freeze the meatballs, transfer them to a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge or gently simmer over low heat for 15 minutes, adding water if needed to thin the sauce.
More meatballs, please!
Cooking Video
Sticky Garlic Sesame Meatballs
Ingredients
Meatballs
- 1 pound ground meat - like beef, pork or chicken
- 2 tbsp finely chopped scallions - dark green parts
- 1 egg yolk
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- ½ tsp ginger powder
- ½ tsp garlic powder
- ½ tsp white pepper
- 2 tbsp panko breadcrumbs
Sauce
- ½ cup low sodium soy sauce
- ¼ cup mirin
- 2 tbsp honey
- 2 tbsp toasted sesame oil
- 1 tbsp sriracha - using more or less to taste
- 1 tsp corn starch
- ¼ cup water
Also
- 6 garlic cloves - minced
- 1 tbsp grated ginger
- 4 scallions - cut into pieces
- 2 tbsp vegetable oil
- steamed rice - for serving
- sesame seeds - for serving
- toasted peanuts - for serving
Instructions
- Combine the ingredients for the sauce in a small bowl.
- Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Coat your hands with water and roll the meat into 2 tablespoon-size balls. Will make about 20 meatballs. Set aside.
- Boil rice according to package directions.
- In a large non-stick skillet, heat vegetable oil over medium heat. Add the meatballs and brown on all sides, about 5 minutes, turning them 2-3 times. Add garlic and ginger, cook until fragrant, about 2 minutes.
- Pour in the sauce and bring to a boil. Simmer for 10 minutes, until the sauce thickens and reduces by about 1/3. Add scallions, cook for 1 minute more.
- Divide the meatballs and sauce over bowls with rice, top with additional green onions, sesame seeds and toasted peanuts. Serve with a crispy cucumber salad. Enjoy!
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