Name: Honey Garlic Glazed Meatballs over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Ground Beef (80/20); 0.5 cup Panko Breadcrumbs; 1 piece Large Egg; 6 cloves Garlic Cloves, minced; 1 tsp Fresh Ginger, grated; 0.33 cup Soy Sauce; 0.33 cup Honey; 1 tbsp Rice Vinegar; 1 tsp Sesame Oil; 1 tsp Cornstarch; 1.5 cups Jasmine Rice; 2 stalks Green Onions

"Indulge in these juicy, hand-rolled meatballs smothered in a rich, glossy honey garlic sauce. Served over a steaming bed of jasmine rice, this dish strikes the perfect balance between sweet, savory, and aromatic for a satisfying family meal."

1 Ingredients

Qty	Item
1 lb 454 g	Ground Beef (80/20)
0.5 cup 60 g	Panko Breadcrumbs
1 piece 50 g	Large Egg
6 cloves 18 g	Garlic Cloves, minced
1 tsp 2 g	Fresh Ginger, grated
0.33 cup 80 ml	Soy Sauce
0.33 cup 110 g	Honey
1 tbsp 15 ml	Rice Vinegar
1 tsp 5 ml	Sesame Oil
1 tsp 3 g	Cornstarch
1.5 cups 280 g	Jasmine Rice
2 stalks 20 g	Green Onions

2 Instructions

Rinse the jasmine rice under cold water and cook according to package directions. Once cooked, fluff with a fork and keep warm.

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, half of the minced garlic, grated ginger, and 1 tablespoon of the soy sauce. Mix gently with your hands until just combined, being careful not to overwork the meat.

Roll the mixture into approximately 16-20 small meatballs, about 1 inch in diameter.

Heat a large skillet over medium-high heat with a tablespoon of oil. Add the meatballs and sear until browned on all sides and cooked through (about 8-10 minutes). Remove meatballs from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium. Add the remaining minced garlic and cook for 30 seconds until fragrant. Pour in the honey, the remaining soy sauce, rice vinegar, and sesame oil.

In a small bowl, whisk the cornstarch with a teaspoon of water to create a smooth slurry. Whisk the slurry into the sauce in the skillet and simmer for 2-3 minutes until the sauce thickens into a glossy glaze.

Add the cooked meatballs back into the skillet. Toss gently to ensure every meatball is thoroughly coated in the sticky glaze.

Divide the warm rice among four bowls. Top with the glazed meatballs and a drizzle of extra sauce from the pan. Garnish with sliced green onions and sesame seeds if desired.

·
Use wet hands when rolling the meatballs to prevent the meat from sticking to your palms.
·
For a healthier version, you can bake the meatballs at 400°F (200°C) for 15 minutes before tossing them in the sauce.
·
Add a pinch of red pepper flakes to the sauce if you prefer a little bit of heat with your sweetness.
·
Ensure the skillet is hot before adding meatballs to get a nice caramelized crust.

? Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works perfectly. Just ensure you don't overcook them as poultry dries out faster than beef.

How do I make the sauce thicker?

Allow the sauce to simmer for an extra 1-2 minutes, or add another half-teaspoon of cornstarch mixed with water if needed.

Can this recipe be made ahead of time?

Absolutely! You can meal prep the meatballs and sauce and store them in the fridge for up to 4 days. Reheat in a pan with a splash of water to loosen the glaze.

Is there a honey substitute?

You can use maple syrup or brown sugar as a substitute, though the flavor profile will shift slightly.

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