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
To make the meatballs. Combine the meat, 1 tablespoon tamari/soy sauce, 1 tablespoon ginger, green onions, and a pinch of pepper in a bowl. Mix until just combined. Coat your hands with oil, and roll the meat into tablespoon-size balls. The mix will be wet.
Place 2 tablespoons cornstarch in a shallow bowl. Dredge the meatballs in cornstarch to coat. Take the remaining 1 tablespoon cornstarch and mix with 2 tablespoons water, set aside.
To make the sauce. In a glass jar, whisk together 1/2 cup tamari/soy sauce, 1/4 cup honey, and 1/3 cup water. Set aside.
Heat the oil in a large skillet over medium heat. Add the meatballs, cook until seared all around, about 8 minutes. Remove the meatballs from the skillet.
To the skillet, add the broccoli and cook until lightly charring, 5 minutes. Add the garlic, ginger, and chili flakes, cook 1-2 minutes. Pour in the tamari/honey sauce. Bring to a boil, boil 3-4 minutes, then add the meatballs. Toss with the sauce and cook until the sauce starts to thicken. Pour in the cornstarch slurry and cook another 2-3 minutes, until the sauce coats the meatballs.
Serve the meatballs and sauce over ramen or steamed rice with sesame seeds, green onions, cilantro.