halfbakedharvest4.7
Weeknight Sticky Honey Garlic Meatballs
Serve over rice with sesame seeds...quicker than take-out and made a little more wholesome too!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
1. 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. 2. 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.3. 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. 4. 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.5. 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 chicken. 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.6. Serve the meatballs and sauce over steamed rice with sesame seeds, green onions, and dipping sauce (recipe in notes).
fresh grated ginger1 tablespoonchopped ginger1 tablespooncornstarch3 tablespoonscup honey1/4garlic, chopped4 cloveschili flakes
Nutrition Facts
calories
536 kcal
serving Size
1 serving
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