Honey Soy Meatballs
Endlessly adaptable and deeply comforting, these sticky Honey Soy Meatballs hit all the right notes—sweet, savory, and beautifully saucy. Choose beef, chicken, or pork meatballs, serve them with broccoli over fluffy rice or ramen noodles, and finish with fresh green onions, cilantro, and a sprinkle of sesame seeds. Prepped and finished within an hour, they’re quick and cozy, striking the perfect balance between comfort food and date-night eats.
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makes:2
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total time:1 hour
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cooking difficulty:Easy
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allergens:Soy
Ingredients
Utensils
- Frying pan
- Measuring cup
- Cutting board
- Knife
- Whisk
- Measuring spoons
Instructions
In a bowl, combine the ground meat, 1 Tbsp soy sauce, grated ginger, green onions, and black pepper. Mix just until combined. With lightly oiled hands, roll into tablespoon sized meatballs.
Place 2 tablespoons of cornstarch in a shallow bowl and lightly coat each meatball. In a small bowl, whisk the remaining cornstarch with water to form a slurry. Set aside.
In a separate bowl or jar, whisk together the ½ cup soy sauce, honey, and a splash of water until smooth.
Heat oil in a large skillet over medium heat. Add the meatballs and cook, turning gently, until golden on all sides, about 8 minutes. Remove and set aside.
In the same skillet, add the broccoli and cook until tender and lightly charred. Stir in the garlic, ginger, and chili flakes and cook until fragrant, 1 to 2 minutes. Pour in the honey soy sauce and bring to a gentle simmer.
Return the meatballs to the skillet and toss to coat. Simmer until the sauce begins to thicken, then stir in the cornstarch slurry. Cook 2 to 3 minutes more, until the glaze is glossy and coats the meatballs.
Serve over warm rice and finish with sesame seeds, green onions, and fresh herbs.